TRADITIONAL FLAN (FLAN DE LECHE)

by Erica Dinho on May 7, 2009

raditional Flan or Flan de Leche
I am posting this Traditional Flan recipe today in honor of Mother’s Day, as it is my mom’s favorite dessert. Flan is very popular in Latin America and Spain. Colombians have different variations of this delicious dessert, including mango flan, pineapple flan, coffee flan and just about any flavor of flan you can imagine.
Enjoy it!

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Ingredients

(6 SERVINGS)

  • CARAMEL
  • 1 cup sugar
  • ¼ cup water
  • FLAN
  • 5 Whole eggs
  • 2 egg yolks
  • 1 can sweetened condensed milk
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 ½ tablespoon sugar
  • 1 tablespoon vanilla extract

Directions

  1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
  2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
  3. Preheat the oven to 350° F.
  4. In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.
  5. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
  6. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
  7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
  8. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.
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{ 12 comments… read them below or add one }

1 5 Star Foodie May 7, 2009 at 2:23 PM

Yum! Thank you for sharing this traditional authentic recipe!

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2 Soma May 7, 2009 at 4:48 PM

This is my very favorite, & just would be ideal for me post for mom's day too, but i already have it :-) My mom would make this a little differently(she is not here with us anymore..sigh). & we just called it caramel custard…. Oh! how i wish i could have some… my kids love it too.

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3 Sophie May 8, 2009 at 7:06 AM

Delicious! fabulous!! What else do I need to say? MMMMMMMMMMMMMMMMMMMM….

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4 new mommy January 17, 2010 at 5:13 AM

is there a reason why the coffee flan uses a blender and the traditional uses a mixer ?

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5 Erica January 17, 2010 at 8:42 AM

new mommy- the blender helps to mix the coffee better.

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6 new mommy January 17, 2010 at 4:09 PM

oh ok, could i use the blender for the traditional flan recipe and get the same product?

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7 Erica January 17, 2010 at 4:54 PM

new mommy- Yes.

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8 new mommy February 2, 2010 at 5:53 AM

this recipe is great my flan came out perfect . i always enjoy trying new things and this recipe was so easy to fallow.thank you:)

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9 Ian's mama ia December 24, 2010 at 1:17 PM

I did this recipe for last Thanksgiving for my fellow colombian friends and everyone loved it! including the kids ; same day for my in-laws Salvadorean-American family and it was a hit! Now it has been a request for the Christmas dinner. It is a dish that require so little time of preparation for such a great result. Thank you Erica. Your website has inspired me to get into the kitchen and enjoy cooking the food that my beloved abuelita used to cook for me when I was younger back in Colombia. Never thought that cooking could be so rewarding! Gracias & Feliz Navidad!

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10 Isabella May 7, 2011 at 9:56 PM

Mine turned out sooooooo good! It took a while but was well worth it. It was even better the next day. Thank for the amazing recipe!!

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11 Julio August 18, 2013 at 10:31 PM

I’ve made this and the cafe flan twice now and was flawless every time.

Very delicious thanks.

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12 caligrl March 13, 2014 at 10:18 PM

What size ramekins do you recommend? I have seen anywhere from 4oz to 12oz ones.

Thanks!

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