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Homemade Flan Recipe

my homemade flan recipe is the most decadent and delicious mexican dessert you'll ever eat

This is my Homemade Flan Recipe that I made with my mom and it’s one of her oldest and most delicious recipes! This creamy and decadent flan is perfect to make for all of your loved ones and only requires a few ingredients. You have to try it for yourself – cheers!

How To Make A Homemade Flan

Here’s a video of how my homemade flan recipe came together. For another delicious ice cream, check out my No-Churn Salted Caramel Ice Cream recipe here!

What is Flan?

Flan is a baked custard dessert that has a caramel topping. It’s delicate, decadent, and delicious! It’s also especially popular in Mexico where my mom and grandma are from.

Homemade Flan Recipe Ingredients

  • 1 8-ounce package cream cheese, room temperature
  • 6 eggs, room temperature
  • 1.5 12-ounce cans evaporated milk
  • 1.5 14-ounce cans condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 tsp cinnamon
  • ¼ hot water (Additional hot water for water bath)

Step-By-Step Recipe Method

  1. Preheat the oven to 350 degrees and add the ramekins to a large baking pan to prep for baking them in a water bath.
  2. In a medium saucepan over medium heat, melt the sugar while continuously stirring until completely dissolved and you reach a honey-like consistency. Reduce the heat to low and add the cinnamon. Stir to combine VERY slowly and carefully, add hot water while stirring.
  3. Turn off the heat and quickly pour equal amounts into each of the ramekins. Set aside.
  4. In a large mixing bowl, add the cream cheese and mix with an electric mixer. Gradually add the eggs one at a time while mixing. Once combined, set aside.
  5. In a medium saucepan over medium heat, add evaporated milk and condensed milk. Stir constantly to combine until warmed.
  6. Combine warm milk mixture into the large mixing bowl with cream cheese and eggs while whisking constantly. Add the vanilla and whisk to combine.
  7. Carefully ladle equal amounts of the custard milk mixture into each ramekin. Pour hot water into the baking pan until you reach halfway up the sides of ramekins.
  8. Bake for approximately 45 minutes or until a toothpick comes out clean. Let them cool in baking pan with water for approximately. Let sit for 1 hour and then chill in fridge for a minimum of 1 hour.
  9. Serve upside down in ramekins or invert onto a plate by using a butter knife to release the sides, if needed.

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What You'll Need:

1 8-ounce package cream cheese, room temperature
6 eggs, room temperature
1.5 12-ounce cans evaporated milk
1.5 14-ounce cans condensed milk
1 teaspoon vanilla extract
1 cup sugar
1 tsp cinnamon
¼ hot water (Additional hot water for water bath)

Steps:

1. Preheat the oven to 350 degrees and add the ramekins to a large baking pan to prep for baking them in a water bath.

2. In a medium saucepan over medium heat, melt the sugar while continuously stirring until completely dissolved and you reach a honey-like consistency. Reduce the heat to low and add the cinnamon. Stir to combine VERY slowly and carefully, add hot water while stirring.

3. Turn off the heat and quickly pour equal amounts into each of the ramekins. Set aside.

4. In a large mixing bowl, add the cream cheese and mix with an electric mixer. Gradually add the eggs one at a time while mixing. Once combined, set aside.

5. In a medium saucepan over medium heat, add evaporated milk and condensed milk. Stir constantly to combine until warmed.

6. Combine warm milk mixture into the large mixing bowl with cream cheese and eggs while whisking constantly. Add the vanilla and whisk to combine.

7. Carefully ladle equal amounts of the custard milk mixture into each ramekin. Pour hot water into the baking pan until you reach halfway up the sides of ramekins.

8. Bake for approximately 45 minutes or until a toothpick comes out clean. Let them cool in baking pan with water for approximately. Let sit for 1 hour and then chill in fridge for a minimum of 1 hour.

9. Serve upside down in ramekins or invert onto a plate by using a butter knife to release the sides, if needed.

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