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My family’s flan recipe dates back to the late 1700s/ early 1800s.
As the only girl in her family, my grandmother learned to cook from her mother and inherited some of our familyโs most beloved recipes.
Like this one.
It originally came from Spain and had no vanilla. Vanilla is native to Mexico.
Thatโs why I refer to this recipe as “Mexican Flan.”
Sweet, creamy, decadent, and delicious.
Table of Contents
How to Make It
- Put the eggs in a large bowl.
- Whisk the eggs together.
It comes together very, very easily. Waiting for HOURS TO CHILL is what’s the hard part.
This is an authentic flan recipe that has been passed down from generation to generation.
It was given to me by my grandmother, the original Mama Maggie. My namesake.
She told me when she handed it to me that it was handed down to her by her grandmother.
Orange zest is used to make this Mexican flan recipe. Some people will even add orange juice to their flan recipe.
We just want a HINT of orange not a strong โknock-your-socks-offโ orange-y flavor.
Did you know that vanilla grows native in Mexico? YES! Here is a popular brand of Mexican vanilla you can buy online.
- Once it’s out of the oven, place on a cooling rack.
- Let cool slightly.
Milks to use: Either whole milk or half and half.
How does flan vary from country to country?
They are very, very similar.
Where in Mexico, we use whole milk, the islands such as Cuba and Puerto Rico will use sweetened condensed milk or evaporated milk. They lacked fresh foods, and that is why they had to use canned foods.
Nowadays, though, you will see some of their recipes also use whole milk or half and half.
- Cover and place in the fridge.
- Chill for 3 ยฝ hours.
You can’t skip this step. Hard, I know, but it needs to set.
Overnight in the fridge is best. Although, it really just needs is 3 ยฝ hours.
- When you’re ready to unmold, run a knife around the edge of the pan.
The DEEPER the pan, the THICKER your flan will be.
Let’s Talk about Pans, Man!
The presentation of this dessert using a fluted edge pan is beautiful, but it can be hard to unmold UNLESS you get one that has a removable bottom. I recommend this fluted edge pan.
In the video, I’m using a regular pie pan. If you are using this recipe, you will need to use TWO pie pans. Yes, two flans!
Nowadays, they even have flan molds and flan double broiler sets. Very cool!
Pro Tip:
Use a serving plate that is LARGER than the pan.
OR, the caramel sauce will spill all over the place, and the flan will fall apart. No bueno.
- Once you’ve flipped it, give it a minute before full removing the pan.
There might be a section or so that did not completely come loose. That’s ok.
No dessert is perfect.
It’ll still be YUMMY and creamy.
More Mexican Desserts:
Tres Leches Cake
Mantecadas
Mexican Wedding Cookies
Conchas
Different types:
Pumpkin Flan, Chocolate flan, you’ll even see key lime flan.
My favorite variation is Chocoflan which is a combination of chocolate cake and flan. YUM!
Do you see the picture below, and how the caramel is pouring down the flan?
Makes you just want to lick the plate clean!
Are you drooling? Because I sure am!!
Origins
Flan dates back to the Ancient Roman times. You know, Cesar and the Colosseum? Yeah, that!
From there, it spread to Spain, England, France because the Romans conquered lots of lands in Europe.
The Spanish, though, were the first (or so it seems) to add a caramelized sugar top. They brought flan to Latin America, and that’s how we got it in Mexico.
We adapted it in Mexico, and someone in my family perfected it. LOL!
More Spanish-Mexican Desserts
Churros
Arroz con Leche
Rosca de Reyes (Roscon de Reyes, in Spain)
I originally published this recipe for my son. What better way to discover your roots and your culture than through food.
Our foods say a lot about us, who we are, where we have been, where we’re going.
Traditions and family are everything to me and my family.
I know that my grandmother would have loved to share this recipe with you too.
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Mexican Flan
Ingredients
Instructions
- Heat ยฝ cup sugar in a skillet, stirring constantly until it melts.
- It will turn a dark golden color.
- Remove from heat.
- Immediately pour the melted sugar into a round tart pan or round pie pan.
- Swirl it around the pan to evenly coat the bottom.
- In a large bowl, beat the eggs.
- To the bowl, add milk (or half and half), ยฝ cup sugar, vanilla, and orange peel.
- For the water bath:
- Place a large roasting pan on an oven rack.
- Inside the roasting pan, add the caramel coated pan to the center.
- Pour egg mixture into the caramel coated pan.
- Run the tap water until it gets hot.
- Carefully add the hot tap water in the roasting pan and around the uncooked flan pan to a depth of 1 inch.
- Bake at 325 F for close to l hour, or until a knife comes out clean.
- Cool the flan on a wire rack.
- Then chill for at least 3ยฝ hours.
- To unmold the flan:
- Use a spatula and gently go around the sides of the pan.
- Place the serving platter over the pan.
- Flip the pan and the platter and allow the flan to come down.
- Spoon any of the caramel that may remain in the pan on top of the flan.
- Slice and Enjoy!
Laura
Hello! I want to make this for Cinco de Mayo. I was wondering how deep the round pie or cake pan would need to be. My pans are 1 1/2″ deep. If that isn’t deep enough can I used a bundt pan instead?
Thanks!
Laura
Oh and does the caramel sauce stay liquid after storing the leftovers in the fridge?
Connie
My flan has lots of air holes. What did wrong? Tasted great just did not look as pretty as yours. Thank you. Connie.
Karen
Thank you so much for sharing your recipe – Im going to make it for All Hallows treat at the end of our meal for when our friends come to stay!!! Can you tell me – would it freeze or would I be best making it fresh? Many thanks again!! xx
Maggie Unzueta
Fresh is best. It does not freeze well. However, you can make it the day before.
Scarlet
I love flan but I have never tried making it before. I think I will have to give your recipe a go!
Micki Fuller
Thank you for this recipe!! I absolutely love flan but have never made from scratch. I will be now!!
Ofelia
I love flan but i lost my touch on cooking it since i have not made it for years; some recipes call for lid or covering with foil when baking, I noticed you did not mention that so it means your recipe bakes uncovered? I am ready to try it but just need to make sure on this step which i found very important for the creamy flan taste?Thanks for sharing!
Maggie Unzueta
Some people add the foil lid. Some people don’t. It’s up to you. If you want a smoother top, add the foil. If not, you can bake without. Enjoy!
RainDrop
Thank you for sharing this great recipe. The flan came out perfect and was totally delicious. Family recipies are the best ones ๐
Maggie Unzueta
That makes me so happy!
Maria
Vou fazer .parece delicioso
Maggie Unzueta
Gracias. Lo es! ๐
Diane Vallejo
The instructions say “a bottomless ring mold.” Huh? Seems like you would use a regular-bottomed round tart pan or straight-edged round pie plate. The flan does not look like it was baked in a ring mold and it appears to have been baked in a pan with a bottom. The plan looks good, but confused about the pan.
Maggie Unzueta
Oh no! I meant to say a ring mold pan for flan. Have you seen them? I love how easy they are to store. More people might use the kind of pan you’re talking about. Thanks for pointing that out.
Diane Vallejo
Ok, thanks for your reply! I look forward to making it.
โค from Texas
Elise Cohen Ho
I came to find this recipe as my husband loves Flan and I have considered making it at home.
Maggie Unzueta
Both you and your husband will love this recipe. It’s a family recipe passed on from generation to generation.
Anne | onedeterminedlife
I have never made flan, but it’s on my list of desserts to try and make. This looks amazing
Maggie Unzueta
This is an family recipe. You’re going to love it!
Joan Cajic
Never tried this, this looks really delicious. Pinning this for later.
Maggie Unzueta
You’re going to love it. Thanks for pinning!
Syama
Have been some time since we made flan . Always loved it and yours look incredible. Guess it is a sign to get cooking!
Maggie Unzueta
That’s how I would see it too. Hope you like this recipe. ๐
Christine
Such a beautiful delicious looking flan. The texture is amazing!
Maggie Unzueta
Yes, and thank you. ๐
Ali from Home & Plate
I’ve never been a fan of flan but maybe I don’t have the right recipe. Yours looks delectable. My folks love it so I will have to give this recipe a try and give it another try myself.
Maggie Unzueta
I’m not a flan fan either. It MUST be this recipe. Give this one a try. You might be surprised.
Beth
That Flan is gorgeous! I am so jealous! I want a piece right now! I know what you mean about not liking other people’s cooking! My family does it best too!
Maggie Unzueta
I knew someone would relate. I want a piece of this flan too ๐
Lisa Bryan
Love a good flan and yours looks perfect!
Maggie Unzueta
Thank you. I think so too ๐
Marlynn | UrbanBlissLife
I love flan but haven’t made it in so long! Your flan recipe looks delicious and the photos are droolworthy!
Maggie Unzueta
Thank you. Sounds like it’s time to make flan again. ๐
Jenn
The texture looks incredible – so silky smooth and creamy. Wow!
Maggie Unzueta
Yes and yes! It is so yummy.
Shannon
Wow wow. My mouth is drooling all over my desk. Definitely pinning this for later. What a lovely delicious traditional family recipe to have on hand!
Maggie Unzueta
Thanks for pinning. This recipe is a favorite!