This classic or traditional flan recipe is easy to make and delicious. I love making flan for parties, because it can be make ahead.
What is Flan?
It is a very popular dessert in Latin America and Spain. It's a rich and smooth egg custard topped with a sweet caramel sauce.
This classic flan recipe is very easy to make and delicious. It can be made in individual ramekins or a large molde.
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.
Ingredients You'll Need
The printable recipe card with exact amounts and directions to make this classic flan is below.
Sugar: You need sugar to make the caramel and more add sweetness to the flan.
Water: To dissolve the sugar and make the caramel.
Eggs: Whole eggs and egg yolks to make the base of this delicious custard. The egg yolks help to make this flan rich.
Sweet Condensed Milk: Adds more sweetness and wonderful texture and flavor.
Milk: I like to use whole milk, but you can replace it with evaporated milk.
Heavy Cream: For a rich and creamy result.
Vanilla: The Vanilla extract adds a wonderful flavor to the homemade classic flan.
How to Make the Best Flan?
- To prepare the caramel, put 1 cup of sugar in a small pot with ½ 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.
- 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.
- Preheat the oven to 350° F.
- 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.
- 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.
- 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.
- Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
- 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.
Cooking Tips
I like to make my caramel with water and sugar, because it's easier to obtain a better result without burning it.
You can mix the flan ingredients using a blender, but I prefer an electric mixer.
To unmold it, carefully run a thin knife around the edge of the mold, cover with a serving plate, flip it over and gently remove the mold slowly and allowing the caramel run over the sides.
More Desserts
Flan de Leche Recipe (Traditional Flan)
Ingredients
- 1 cup sugar
- ½ cup water
- 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
Instructions
- To prepare the caramel, put 1 cup of sugar in a small pot with ½ 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.
- 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.
- Preheat the oven to 350° F.
- 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.
- 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.
- 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.
- Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
- 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.
SdB
Can I substitute coconut cream/milk for the heavy cream and milk?
Rosie
I do!
Lara G.
This is absolutely wonderful, just like what I was used to eating in Portugal...and super easy to make too. Thank you so much. Always make this for Easter and christmas, family loves it.
A.J.
This is a fantastic recipe. I made this for some Uruguayan friends and received a round of applause. Thanks!
Mukta
Thanks for the amazing recipe. My flan came out so smooth and silky. Loved it!!
grace
easy to see why this is a favorite! looks simply luscious. 🙂
Anonymous
Hi the recipi is so good
I am trying to flip it but it is stuck .. What can I do ?
caligrl
What size ramekins do you recommend? I have seen anywhere from 4oz to 12oz ones.
Thanks!
Julio
I've made this and the cafe flan twice now and was flawless every time.
Very delicious thanks.
Isabella
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!!
Ian's mama ia
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!
new mommy
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:)
new mommy
oh ok, could i use the blender for the traditional flan recipe and get the same product?
Erica
new mommy- Yes.
new mommy
is there a reason why the coffee flan uses a blender and the traditional uses a mixer ?
Erica
new mommy- the blender helps to mix the coffee better.
Sophie
Delicious! fabulous!! What else do I need to say? MMMMMMMMMMMMMMMMMMMM....
Soma
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.
5 Star Foodie
Yum! Thank you for sharing this traditional authentic recipe!
Daniel
Ah maybe some advice about the ramskin size? I have like 5 times too much liquid. For the size of my ramskins.