Flan Recipe 
Silky Smooth and Delicious

Creme caramel recipe, flan recipe, Mexican flan or even leche flan. You may have heard of all these terms and wondered what the difference was. These names are all interchangeable. They mean the same thing. Flan is an egg based custard that is baked in a caramel- lined dish in a bain-marie.

It is creamy, smooth and oh so delicious.

If you are not familiar with a bain-marie it's really nothing more than a water bath. The custard is placed in a baking dish and then placed into another pan with water in it. The water helps the flan cook evenly by distributing the heat and insulates the custard so that it cooks slower for that creamy, silky texture.

After cooking, the flan is turned out onto a plate for serving. You can use a 9 inch pie plate for baking the flan or individual ramekins. You will notice I used the individual ramekins in the video.

Flan is commonly found on many Mexican restaurant menus. Now you can make our easy flan recipe right in your own home. If you ever wondered how to make flan I will show you how easy it is.

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Creme Caramel Flan Recipe:


1 cup sugar

3 eggs

1 can evaporated milk (13 oz.)

1 can sweetened condensed milk (14 oz.)

1 tsp. vanilla extract

1/2 tsp. almond extract


Heat one 9 inch pie plate or 6 ramekins in a 200 degree oven.

Boil several cups of water in a kettle for use in the bain-marie.

In a heavy sauce pan heat the sugar on medium heat. Remove the warmed dishes from the oven and place it near the sugar heating on the stove.

Start stirring the sugar when it begins melting then stir constantly until it turns into agolden brown liquid.

Quickly pour the caramel into the warmed pie plate or ramekins and tilt the plate to coat the bottom and sides. Work quickly as the sugar hardens within seconds.

Set plate(s) aside.

In a medium size bowl add the eggs and the vanilla and almond extracts. Mix until well blended but not frothy. Add the evaporated and sweetened condensed milks, and mix again until well combined.

Pour the mixture into a strainer into another bowl to remove any clumps. Remember, we want our custard to be very smooth.

Now pour the mixture into the caramel coated plate(s). Place flan into a larger pan such as a roasting pan and put in a 325 degree oven. Add hot water up to 1 - 2 inches up the side of the flan plate.

Bake uncovered for 45 -60 minutes or until a thin knife inserted into the flan comes out clean.

Cool and then refrigerate for at least 2 hours before serving.

To serve take a sharp knife and cut around the edge of the flan to release it from the dish.

Lay a plate with a lip on top of the custard. Holding both plates tightly together flip them over. The flan should release into the plate. If the custard needs encouragement shake it gently. It should release.

The caramel syrup topping will flow down the sides of the flan which is why the dish should have a lip to hold back the syrup.

You can garnish with a couple of strawberries if you like.

Our flan recipe is the perfect finish to a Mexican dinner.

More Dessert Recipes. 

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California