Classic Mexican Flan

"This is an adopted recipe. I havent made it as yet but plan to soon. In the mean time please feel free to try it."
photo by a user photo by a user
Ready In:
1hr 30mins




  • In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
  • Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
  • Quickly turn mold to coat bottom and sides with the caramel.
  • Let cool so caramel hardens.
  • Heat oven to 325.
  • Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
  • Cover and blend to mix well.
  • Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
  • Bake for 1 hour.
  • Remove from oven and remove mold from water.
  • Cool and then refrigerate up to 2 days.
  • Cover mold with an inverted serving platter.
  • Hold mold and platter together and turn them over.
  • Lift off mold.
  • Caramel will fall as a liquid sauce over the custard.

Questions & Replies

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  1. Bonnie M.
    delicious dessert, a little hard to make when you need something for the same day. Maybe you can find a faster and easier version of this same dessert.
  2. Leezbeez
    My daughter works in a Mexican restaurant and loves the flans that they serve. One Sunday afternoon she decieded to try making some at home. She found this recipe, tried it and loved it. We thought it was pretty easy to make.
  3. Amber Broach
    This stuff is nasty it is horrible yuck!!!!
  4. natalie.navejar
    This is almost like my flan recipe that I was about to post. The only thing I do different is that I do not use the whole eggs, I use 6 yolks instead. I don't use the almond extract, just the vanilla, and I add about 1/2 cup more of milk (if not, it's too sweet for me.) And of course, i devour it within an hour of taking it out of oven, once it's just cool enough for me to eat. My family doesn't bother with the presentation, they just cut a piece out and spoon some caramel over it...haha!
  5. jwilkins
    I love FLAN! To the critic that found it horrible, it is possible they cooked the sugar TOO Long which does give it an anwful taste!!!! FLAN is one on my favorite desserts, and this recipe is excellent. I prefer the individual molds, so I can have one each day.



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