I was given this Mexican flan recipe by my mother in law who is from Durango, Mexico. I had to beg her for years, and she finally gave it to me one Christmas. This original dessert custard recipe calls for pure vanilla, but I like to add orange zest, a small change I learned to appreciate through my own hands-on cooking experience.
The flan is made using whole eggs, condensed milk, and evaporated milk, then covered with simple light sugar syrup. It is also made using cream cheese or coconut for a different taste and texture, while staying true to Receta de Flan Mexicano.
Mexican Flan Recipe-The Short Answer
Why You’ll Love Making This at Home
- From my own baking experience, this flan delivers a luxuriously creamy texture using sweetened condensed milk and heavy cream that always feels reliable.
- Many home cooks praise how smooth the texture is, with a bright flavor coming from orange zest and juice.
- When I served it to my family, they said no more box mixes—it simply worked wonderfully every time.
Ingredients
- I always lay everything of use on the counter so I can see it clearly and add a quick note if I tweak the recipe. My base starts with sweetened condensed milk from a can (14 oz, 396 g), mixed with evaporated and whole milk, measured by cup, 1/2, or 1/4 (¼) depending on whether I’m making 1, 2, 3, or 4 portions.
- I use large eggs, usually 4 but sometimes 6, adding extra egg yolks for richness, plus vanilla extract (teaspoon or 2 teaspoons), a little water, and a pinch of cornstarch. For extra body, I sometimes add cream or cheese from an 8oz pkg, which is optional—or optinal, as written on my old recipe card.
- For caramel, I melt white granulated sugar, about 100 g or 1/2 cup, comfortably switching between ounce, oz, and g values like 283 or 10. I flavor the custard with orange juice, freshly squeezed, and grated zest, measured by 2 tablespoons, then finish with heavy whipped topping and a light garnish of berries, mint, and soft leaves.
Instructions
Preparing the Caramel Base
- I always start by making the caramel sauce, since it sets the foundation of the flan. I melt white granulated sugar, about 100 g or 1/2 cup (I sometimes think in oz too), in a heavy saucepan over medium-high heat, stirring constantly until it melts and turns a golden amber color, which takes about 10 minutes.
- I watch carefully because once the syrup begins to change, it burns quickly.
- I pour the caramel into the flan mold, set it aside to cool, then preheat the oven to 350 degrees F (175 C) and place the rack in the middle position.
Mixing the Custard
- I blend sweetened condensed milk from a 14 oz (396 g) can with evaporated and whole milk, measured by 1 cup, 1/2 cup, or 1/4 cup (¼) depending on how many portions I’m making.
- I add 4 large eggs (sometimes 6), extra egg yolks for richness, 1 to 2 teaspoons of vanilla extract, a little water, and a pinch of cornstarch, then blend until smooth, about 1 minute.
- For extra body, I sometimes add cream or cheese from an 8 oz package. I gently pour the mixture over the cooled caramel.
- I place the mold in a roasting pan lined with a damp kitchen towel, then add boiling water until it reaches halfway up the sides of the mold.
Baking and Chilling
- I bake the flan in the preheated oven until the center is set but still slightly jiggles when nudged, usually 45 minutes to 1 hour, or closer to 50 minutes for smaller portions.
- I let it cool, then refrigerate for at least 4 hours or overnight. From experience, this resting time really improves the texture.
Serving the Flan
- To serve, I run a sharp paring knife around the inside to release the flan.
- I place a serving plate with a lip on top, flip it in one quick motion, and gently lift the mold so the caramel cascades over the custard.
- I enjoy it cold, finishing with heavy whipped topping and a light garnish of berries, mint, or soft leaves—a personal touch I’ve kept from years of making this recipe.
Notes & Nutrition
Nutrition at a Glance
- Recipe yields Servings, Per, 8; one Serving or 1Portion provides Calories, 434, about 467kcal, Fat, 20g–21g, Carbs/Carbohydrates, 56g–58g, Protein, 9g–13g, Saturated Fat, 11g, Trans Fat, 1g.
- Includes Cholesterol, 207mg/200mg, Sodium, 115mg/255mg, Sugar, 57g, Sugars, 54g, Potassium, 300mg–410mg, Calcium, 213mg–305mg, Iron, 1mg, Vitamin A, 821IU, Vitamin C, 6mg/2mg, Dietary Fiber, 0g, 0%, with Total, 25%, Carbohydrate, 20%, 18%, 57%, 69%, 5%, 6%, 16%, 4% shown as Percent Values.
Daily Values & Health Notes
- Values are based on a 2,000 calorie diet; Your daily values may be higher or lower, depending your needs.
- Nutrient information is not available for all ingredients; Amount data may show (-) when Information is currently missing for this nutrient.
- If you are following a medically restrictive plan, please consult a doctor or registered dietitian before preparing this recipe for personal consumption, marked by **.
Ingredient Measurements I Use
- Sweetened condensed milk, according to the can, measured by weight at 14 OZ, 397grams, about 300 ml, will equal 1 ¼ cup.
- Evaporated milk has 12 fluid ounces that equal ½ cups, 354ml.
- I do always have cream cheese home; when I prepare flan just by omitting it, the flan still come out delicious.
My Best Homemade Recipes
This Authentic Mexican Flan Recipe From My Durango Mother-in-Law is pure comfort for me — that silky texture and golden caramel always steal the show. If you love creamy desserts too, Why This Graham Cracker Crust Cheesecake Never Cracks is another smooth, stress-free favorite. And for caramel lovers like us, Crunchy-Chewy Caramel Marshmallow Rice Krispie Balls bring that same sweet magic with a fun, chewy twist.
When I serve flan to guests, I like pairing it with other cozy classics. Brown Butter Sweet Potato Pie (Deep South Heirloom) adds a deep, buttery warmth, while Easy Apple Hand Pies With Flaky Butter Crust & Caramel are perfect for handheld indulgence. Short on time? No Bake Peanut Butter Fudge with Condensed Milk (So Creamy!) is my quick, crowd-pleasing backup that still feels homemade and special.
FAQ’s
Is flan Spanish or Mexican?
The origin of flan traces back to ancient Rome, then Spain, before the Spaniards brought the recipe to Mexico and other countries in Latin America. From place to place to place, the texture and ingredients change, with cooks using egg yolks or whole egg, and adding coconut, whole milk, or chocolate—something I’ve seen firsthand in different family kitchens.
What is flan?
Flan, also called Flan Napolitano, is a popular dessert in several countries like Spain, Latin America, Puerto Rico, Venezuela, and the Caribbean. It’s similar to French crème caramel or egg custard dessert, typically made with eggs, sweetened milk, condensed milk, and sometimes whole milk, a simplicity I’ve always loved.
Is it easy to make Mexican flan recipe at home?
It’s truly easy to make a Mexican flan recipe at home. I still smile remembering a past time when flan was made by my teenage son for the first time, making a dessert after asking for days if it was really easy. He felt so proud when it went quickly into the oven and was ready in minutes with simple ingredients.
Can I make different flavors of flan recipe?
Yes, different flavors of flan recipe are easy, even if you love the traditional Mexican flan recipe. I’ve tried many styles, and a simple change like adding 8oz creme cheese makes it creamier, known as flan de queso or cheese flan. Many recipes have highlighted flavors like vanilla, orange, coconut, coffee, and chocolate.
What if I don’t have an oven to make the flan recipe?
If there’s no oven to make a Mexican flan recipe, you can still succeed by cooking in a large pot at medium heat with a water bath. I often use an Instant Pot, placing it on the insert rack and letting it cook for 15 minutes.
How to store your Mexican flan recipe?
To store flan, place it in an airtight container in the refrigerator for up to 3 days. Leaving it unrefrigerated for a few hours can spoil it due to milk and eggs outside the fridge. In Mexico, cooks often use a Flan mold with a locking lid, set on a wire rack in a large pot with a water bath, also called bain-marie or baño maría.
