Mexican Flan is the ultimate indulgence; light and creamy and yet surprisingly simple to make! Learn how to make this classic dessert with an easy to follow recipe.
While Flan's origin is not Mexican, it was quickly adapted by my native country as one of its classic desserts. In fact, my research concludes that Flan's origin is from France!
Regardless where it came from, you need to make it! This recipe is sweet, simple and the prep-work is minimal. A dependable, easy recipe that yields an exotic dessert.
I’ve included tons of detailed tips and important info in today’s post so you can make the perfect flan every time. For a visual how-to, be sure to check out my step-by-step photos in this post!
This recipe was originally published in May 2016. Post has been updated with new photos and to be more helpful.
Ingredients
- 1 cup sugar for coating ramekins
- 1 8 oz Cream Cheese cubed
- 1 14 oz sweetened condensed milk can
- 1 12 oz evaporated milk can
- 1 vanilla bean seeds scraped or use 2 tsp vanilla extract
- 5 large eggs
Did you know that vanilla is native to Mexico? As one of the world's most popular flavors, it is right at home on the Mexican table. On that note, make sure you use a fresh vanilla bean for this flan as it will make all the difference on the flavor. You can't beat fresh ingredients!!!
How to make Mexican Flan
- Make the sugar caramel: melt 1 cup sugar in a saucepan over medium high heat until it becomes liquid. Stir often with a wooden spoon until is lightly browned.
- Pour the melted sugar into the pan or each ramekin and swirl around to coat the bottom.
- Set aside to cool.
- Make the flan: Add the remaining of the ingredients in a food processor or blender and mix until well blended. Note: Make sure NOT to use a kitchen aid mixer. This will leave chunks of cream cheese.
- Fill the pan/ramekins with the flan mixture
- Place the them in a baking pan and fill the pan with enough water to rise about halfway up their sides.
- Bake for about 1 hr & 15 minutes if baking on a pan (about 40 minutes in ramekins) or until the custard is set (it should not feel liquid or loose when tapping ).
- Refrigerate for at least 4 hours or up to 3 days. However, I do think that it tastes better when eaten the next day so this makes a great recipe to make ahead!
Baking method
You can make it in a 8, 9 or 10 inch baking pan or ramekins. But I must say that using ramekins is much more fun. And surprisingly easy! One of the advantages of using individual ramekins is that you don't have to worry about flipping the flan and they're ready to eat as is.
Baño Maria (water-bath in English) - To bake using a water bath, you will need a baking pan that is large enough to hold a springform pan (or other baking dish), and is also large enough to allow for water to surround the springform pan.
A word of caution: If using a baking pan with a removable bottom, wrap the bottom and sides of the pan in foil. This will prevent any water from getting into the flan mixture.
Readers FAQs
This popular Mexican dessert has minimal ingredients and it's made with eggs, cream cheese, condensed & evaporated milk.
You flip once it's cold after it has cooled in the refrigerator
Custard is made by blending eggs with milk or cream, therefore, Flan is a form of a custard dessert.
Once it's cooled it has the texture of cheesecake and it should not be jiggly. If it's too jiggly this means it's undercooked.
Yes, flan is gluten free as all milk products are gluten free.
How fun are these little ramekins? They're perfect to impress your guest or just to treat yourself!
Want more classic Mexican desserts? Make these delicious churros, arroz con leche, and this pastel de elote.
If you make this recipe, I would love to hear about it! Leave me a comment below to let me know how you liked it? By adding a comment and star rating you’re helping Muy Delish get even better! 👇 Gracias!!!!
Vanilla Bean Mexican Flan
Equipment
- Food processor or blender
- 8 inch baking pan or 6 ramekins
Ingredients
- 1 cup sugar for coating ramekins
- 1 8 oz Cream Cheese cubed
- 1 14 oz sweetened condensed milk can
- 1 12 oz evaporated milk can
- 1 vanilla bean seeds scraped or use 2 tsp vanilla extract
- 5 large eggs
Instructions
- Preheat oven to 350 degrees.
- Melt the 1 cup sugar in a saucepan over medium high heat until it becomes liquid.
- Continue cooking and stirring with a wooden spoon until is lightly browned.
- Pour the melted sugar into each ramekin to coat the bottom.
- While the caramel is still hot and liquid, very carefully ( using oven mitts) swirl the pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden.
- Set aside to cool.
- Add the remaining of the ingredients in a food processor or blender and mix until well blended. (see note 1)
- Fill the ramekins with the flan mixture
- Place the ramekins in a baking pan and fill the pan with enough water to rise about halfway up their sides.
- Bake for about 1 hr & 15 minutes if baking on a pan (about 40 minutes in ramekins) or until the custard is set (it should not feel liquid or loose when tapping ).
- Refrigerate for at least 4 hours or up to 3 days. (see note 2)
- To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Serve with fruit and/or fresh whipped cream.
Notes
- Make sure not to use a kitchen aid mixer. This will leave chunks of cream cheese.
- Refrigerate for at least 4 hours or up to 3 days. However, I do think that it tastes better when eaten the next day so this makes a great recipe to make ahead!
Nutrition
I've never made flan before! I love it a whole lot too...definitely need to try yours!
Hi Katrina! I hope you do! It really is not that difficult to make but so good! Thanks for stopping by! 🙂