9x13 Flan Recipe

[Sofía Goldthwait]

Once the caramel is ready, you can add it to a loaf pan immediately before it begins to harden. Be careful touching the pan without oven mitts because it will get very hot! Swirl the caramel around to coat the bottom and sides then set it aside while you make the flan mixture.

After baking, let the flan come to room temperature on the counter before refrigerating (I usually just wait about 2 hours). Once cooled on the counter, refrigerate it for at least 3 hours or overnight.

Thank you so much for the recipe. I am Cuban myself and my grandmother also made flan when I was growing up . Making this flan brought me a lot of joy thinking of my abuelita and it was so yummy just like hers was.

This recipe is EXACTLY what I was looking for. Your step by step directions were easy to follow. I was intimidated by making flan, but was so proud I actually nailed it! Especially thank you for the sugar walk through, because I thought I messed it up. Thank you again. This is 100% a keeper ?

I really like the recipe. Your format is difficult to follow in the kitchen. I am horrible in the kitchen and get stressed out cooking. Finding the temperature for the oven was way too difficult between the ads and how often you reminisce about the food.

My name is Mindy and I'm a wife, stay-at-home-mom of 2, and a 1st generation Cuban American! I love to cook and grew up in a large family that loves to share good food. I hope that my recipes and tips make their way to your kitchen and that you love them as much as I do!

This Flan recipe has a sweet and creamy custard center with a golden crown of caramel that pours over the cake as you slide off the pan. This is a make-ahead dessert (it requires some chilling in the refrigerator), which makes it perfect for parties and holidays like Cinco de Mayo!

Flan is a popular Spanish dessert and different regions make different versions. It is essentially a custard dessert made by combining eggs, milk, sugar (or condensed milk), and vanilla and it is baked in a water bath similar to the way a Cheesecake is baked.

Since Flan is made with a short list of ingredients, it is key to make sure you have good quality ingredients and for it to set properly, you should avoid substitutions. Here is what you will need (see the full print-friendly ingredient list below)

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Thank you so much for making me look like a true professional baker. This flan was not difficult and turned out absolutely delicious. It cooked 20 minutes longer but every oven is different. The tip for a plate with higher sides definity helped keeping the caramel in place. Thanks so much.

I just posted a comment about how delicious this flan was i would just like to add that it took longer to bake than stated and i had to keep adding water to the bath. Mine took approximately about 1 hour 45 min to cook

It was in a restaurant in Madrid where I decided to give flan one more try. To my surprise, the flavor of vanilla and caramel was delicious, and the texture was so silky smooth, I thought it would melt on my tongue. Now I understand why flan is one of the most popular Spanish desserts!

To this day, it was the best flan I've ever tried, and ever since, I've been trying to recreate it at home. This recipe is as close to the real thing as I've ever got! It's super simple (just four ingredients), and effortlessly delicious. The technique isn't hard, but it does take concentration and good timing to work with the sugar syrup before it hardens too much. Trust me, the final result is worth the extra focus!

For an extra hit of acidity and sweetness, serve with fresh, tart berries. A generous amount of raspberries is especially tasty with it as well. Also, try serving it with other Spanish favorites, like Spanish hot chocolate and these Spanish buuelos.

I wanted to find a recipe like my mother made...she never follow a recipe too closely but was an awesome cook! I learned to make flan from her but the texture was not what it could have been....flavor made up for some of that. I have learned to make it with a smooth, fine texture with your instructions. Room temp, no beating and a jiggle still 'there' when done!! I am so happy to have found your website as I still cook, as my mother did, aroz con pollo, aroz con leche, etc. etc. and Cipirones en su tinta!!! a favorite! Thank you so much and I look forward to your newsletters. Maria Vallejo

Hello! I'd like to make this for a party, but I'm not sure on the best way to transport it. Would you recommend scaling up the recipe and making it in a pan rather than individual molds? Also open to other Spanish desserts if you think they're better for parties. Thank you!

I've never made flan or crme brle but wanted to give it a try for a dinner party I was hosting. I decided on this Authentic Spanish Flan recipe because the directions are clear and uses just a few simple ingredients. Because this is dinner for eight, I increased the ingredients by 1.5 to make 9 instead of 6. I ordered the 3/4 cup ceramic ramekins ahead of time. Unfortunately I did not have a baking dish big enough for 9 ramekins so I used a disposable heavy duty foil lasagna pan that I had on hand.

I proceeded to make the flan the afternoon before the dinner. After following this recipe very closely and putting the ramekins in the 300 F oven for 40 minutes, I checked one flan and it was still liquid. I left the flan in for an additional 20 minutes and they still were not done. I questioned if I used too much water, the water was not hot enough, the pan sides were too high, or even if my oven temp is not accurate. I increased the temperature to 350 and rechecked the flan after 15 minutes. The top of flan jiggled! I removed them from the oven and placed them in the refrigerator after cooling to room temperature.

The next morning, I tested the one extra flan and it was beautiful, just like the picture above! And it had the texture of a just-firm-enough custard. It wiggled and jiggled on the spoon, and was silky smooth. I'm sure it will be a hit this evening!

This was delicious! I made this in an 8 inch cake pan and so much hardened caramel was left in the pan so I stuck the pan in a tray of hot water and cut the stuck caramel into shards and used it to decorate the top of the flan along with raspberries. Easy and impressive!

Mexican Flan recipe (Receta de Flan Mexicano)! It is made using whole eggs along with condensed and evaporated milk and covered with a simple light sugar syrup. It can also be made using cream cheese or coconut milk for a different taste and texture.

If you do, this flan recipe is an easy dessert to prepare, as easy as opening some cans and cracking some eggs! I love to prepare this dessert to serve after a delicious family meal, like these seasoned pork chops with Mexican rice and charro beans.

This recipe is not the traditional way of making a Mexican Flan, prepared as a custard where milk, vanilla, and sugar are slowly simmered. But this is how we make it nowadays, and this flan recipe has been well-known in Mxico for using canned milk for years.

The origin of the flan goes back to ancient Rome, then Spain. Finally, the Spaniards brought the recipe to Mexico and other countries in Latin America. The texture and ingredients change from place to place, like using egg yolks versus the whole egg or adding coconut, whole milk, or even chocolate.

Yes, you can. I usually stick with the traditional Mexican flan recipe, but I have also seen many different styles. A simple change to your flan is adding 8oz of creme cheese to your recipe to make it even creamier, or what we call flan de queso (cheese flan).

Store your flan in an airtight container in the refrigerator for up to 3 days. Do not leave your Flan unrefrigerated for more than a few hours. The Flan can spoil when left out of the fridge because of the milk and eggs.

In Mexico, many cooks use a Flan mold that has a locking lid to cook the flan, and then it is placed on a wire rack inside a large pot, and cooked in a water bath, also known as "bain-marie" or "bao mara".

When I serve this Mexican flan recipe, I like to make some cafe de olla to go with it. The coffee pairs well with the flan. You can also serve it with sliced strawberries or a scoop of dulce de leche.

I love this recipe and have made it many times. Everyone loves it!! But when I turn it over to serve a lot of the caramel sauce remains in the pan. It is caramelized on the bottom and doesn't come out. Wondering what I'm doing wrong and how to fix the problem? Thank you.

Hello Diana,

One way to ensure better release is to let the caramel cool slightly before pouring the flan mixture over it, allowing it to set and coat the pan evenly. Additionally, you can try greasing the pan lightly with butter or oil before pouring the caramel to create a barrier between the caramel and the pan. When it's time to flip the flan, gently run a knife around the edges to loosen it, then place a serving dish over the pan and carefully invert it. If some caramel still sticks, try placing the pan in warm water for a few minutes to help loosen it. With these adjustments, you should achieve a beautifully caramelized flan that easily releases from the pan. Enjoy

Hello Pam,

The baking time for individual serving cups of flan can vary depending on the size of the cups and your specific recipe. However, as a general guideline, individual flan cups typically bake for around 30 to 40 minutes in a water bath at a temperature of around 325F to 350F (160C to 175C). Keep in mind that it's essential to monitor the flans closely towards the end of the baking time to ensure they are set but not overcooked. Inserting a toothpick or knife into the center of one flan can help determine if they are done; if it comes out clean, the flan is ready.

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