Marie Saba

From My Kitchen To Yours

Authentic Mexican Flan

If you’ve ever wanted to make Authentic Mexican Flan, you’ve come to the right place! But don’t just take my word for it 🙂 Here are a few reviews of this recipe:

“I made this last night and wow, amazing recipe! Thanks a lot it was delicious everything came out great following your instructions” – Cris

“Turned out absolutely perfect and so delicious! This is a go-to recipe for sure. No doubt this is among the best of the best of flan you’ll ever eat! Thank you for sharing!!!!” – MommaBear13

“I just made this . . . and it turned out FABULOUS! It was my first attempt at making flan, and I could not be happier!” – Nicole

“I have made this recipe at least a dozen times. I bought the flan pan you suggested from Amazon and it’s perfect EVERY time. This is now one of my favorite desserts.” – Louise

Authentic Mexican Flan

Ingredients

1 can (14 oz, 396 g) sweetened condensed milk
1 1/4 cup (10 oz, 283 g) milk
4 large eggs
2 teaspoons (8 g) vanilla extract

For the caramel: 1/2 cup (100 g) white granulated sugar

For serving: whipped cream, berries, mint leaves

Instructions

Pour the condensed milk into the jar of a blender. Fill the same can with milk, and pour the milk into the jar of the blender. Add the eggs and vanilla. Blend for a few seconds and set aside.
To make the caramel sauce, pour the sugar into a small saucepan on the stove. Turn heat to medium-low. As the sugar begins to melt, use a rubber spatula to stir it around. (Be careful: The sugar can burn easily, so keep your eye on the sugar at all times!) Continue cooking and stirring the sugar until it is completely caramelized—i.e., light brown and melted.
Immediately pour the caramel into the flanera. Use a potholder to hold the flanera because the hot sugar will make the pan VERY HOT. Using your spatula (while still holding the flanera with a potholder and your other hand), spread a thin layer of caramel around the bottom and sides of the pan. You need to work quickly because the sugar hardens as it cools! After the sides are lightly coated, let the remaining caramel cover the bottom of the pan.
Blend milk and egg mixture in the blender for about 10 more seconds, just to combine. Pour mixture into the flanera.
Put the lid on the flanera and use the buckles to seal it shut. (Be very careful! The sides and bottom of the flanera will still be VERY hot.) Place sealed pan in a large pyrex baking dish. Pour water into the pyrex dish until it reaches about halfway up the flanera. Carefully place the baking dish in the preheated oven. Bake at 350 degrees for 1 hour and 15 minutes. Carefully remove baking dish from oven; the water and both pans will be very hot!
Open the lid to the flanera and check to see if it is done. The flan is done if it is “set” in the center. A toothpick inserted into the center should come out clean. If the toothpick is not clean or if the flan is very “jiggly” in the center, put it back in the oven in the water bath for about 15 more minutes. I like to overcook mine a bit, just to be on the safe side: if you undercook the flan, it will fall apart when you try to move it to a serving plate. All that to say, if you’re not sure if the flan is set, it’s best to cook it a little more. When the flan is done, take the flanera out of the water bath and let it cool completely. Then refrigerate the flan (still in the sealed flanera) for at least 2 hours or overnight.
To serve the flan, you will need a large plate with a lip to hold in the caramel. Right before you are ready to serve the flan, take off the lid to the flanera. Run a butter knife around the outside edge of the flan to make sure the edges are loose. Then twist the pan back and forth quickly — the flan is loose if it moves freely within the pan. Now place the plate on top of the flanera where the lid was. Holding the flanera and plate tightly together, flip the plate and pan over so that the plate is on the bottom and flanera is on the top. Carefully lift off the flanera. Your flan should be sitting in the caramel on the plate, ready to enjoy!
Serve cold, with a spoonful of caramel on each plate. Top with whipped cream if desired.

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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author.

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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2 Responses

SG says:

March 24, 2024 at 10:28 pm

Thanx Marie…yes of course it makes sense..will go with the 2 cans of condensed milk plus 2 c milk..plus 8 eggs..😱😅 my tin is 3 inches deep ..looks like it shd fit..will either steam mode it on low for 30 min or hi pr for 40
Undecided!! Thanx for ur prompt reply and an amazing recipe..

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Mimi says:

May 7, 2026 at 2:08 am

I really don’t know how to thank you enough for this recipe. I had this at my grandma’s 80th birthday party and didn’t know what it was called, then stumbled upon it today when looking for Mexican recipes to bring for my Spanish class potluck. It tasted like exactly what I had at my grandma’s 80th and I’m not exaggerating. You were very detailed in your recipe. I didn’t know I was even capable of making something like this. Thank you so much.

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