Flan de Leche is a dessert with a passport—born in Spain, adored in Latin America, and perfected in every home that craves silky caramel sweetness. This custard masterpiece shares its heart with other classic treats that celebrate the magic of creamy textures and caramelized depth.
The secret to a flawless flan? Gentle heat and patience. A slow bake in a water bath (bain-marie) ensures that signature velvety texture, while a carefully caramelized base creates a glossy, bittersweet topping.
Whether you’re reminiscing about a trip to Mexico City or bringing a taste of Havana to your kitchen, this recipe invites you to explore. Serve it chilled, slice it smooth, and let the caramel cascade—because sometimes, the simplest desserts are the most indulgent.
What Makes This Recipe Special?
- A Spoonful of Nostalgia – Flan’s creamy sweetness takes me straight to bustling cafés in Madrid and family kitchens in Puerto Rico. One bite, and you’re transported.
- Beginner-Friendly Elegance – It looks like a restaurant dessert, but the ingredients are simple: eggs, milk, sugar. A little technique, a lot of reward.
- Versatile & Adaptable – Infuse with vanilla, orange zest, or even a splash of rum. Play with flavors to make it yours.
- Perfect Make-Ahead Treat – The texture improves overnight, making it a stress-free dessert for gatherings.
- Irresistibly Smooth & Sweet – The way the caramel melts into the custard? Pure magic.
Flan De Leche Recipe
Flan de Leche is a silky, caramel-topped custard that melts in your mouth with every spoonful. This classic dessert combines whole milk, evaporated milk, sugar, eggs, and warm notes of cinnamon and vanilla, creating a rich yet delicate flavor. The deep amber caramel adds irresistible sweetness.
Equipment
- Flanera or cake pan (or ramekins)
- Heavy 4-quart saucepan
- Whisk
- Large roasting pan
- Aluminum foil
- Fine-mesh strainer (optional)
Ingredients
Caramel
- ¾ cup granulated sugar
Custard
- 1 whole cinnamon stick
- ⅛ tsp kosher salt
- 1½ cups granulated sugar
- 2 inch strip lemon zest or more to taste
- 1 can of evaporated milk
- 2½ cups whole milk
- 6 large eggs
- 1 whole vanilla bean
Instructions
- Pour sugar into a flanera, cake pan, or large saucepan if using ramekins.
- Set over medium heat and move the pan constantly until the sugar melts and turns deep amber, about 4 to 8 minutes.
- Remove from heat and tilt to coat the bottom and sides with caramel, handling carefully. If using ramekins, divide the caramel among them and set aside.
- In a heavy saucepan, combine whole milk, evaporated milk, sugar, cinnamon stick, vanilla bean or extract, lemon zest, and salt.
- Bring to a boil over medium heat, then remove from heat and let cool to room temperature, about 30 minutes.
- Preheat the oven to 350°F (177°C).
- Discard the cinnamon stick, vanilla bean, and lemon zest.
- Whisk the cooled milk mixture with eggs until well combined.
- Pour through a strainer if desired, then transfer to the caramel-coated pan or ramekins.
- Cover tightly with a lid or aluminum foil.
- Set the pan or ramekins inside a larger roasting pan and pour in enough hot water to reach halfway up the sides.
- Bake for 60 to 75 minutes until a knife inserted in the center comes out clean.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- To unmold, run a thin knife around the edges, shake gently, then invert onto a plate.
- The caramel will spill over, creating a luscious sauce.
- Serve immediately.
Notes
- If the caramel hardens before spreading evenly, place the pan over low heat for a few seconds to soften.
- Straining the custard ensures a smoother, more delicate texture.
- Using a water bath (bain-marie) prevents the flan from curdling and helps maintain a creamy consistency.
- If bubbles form in the custard, lightly tap the pan on the counter before baking to remove air pockets.
| Nutrition | Value |
| Calories | 318kcal |
| Carbohydrates | 60g |
| Fibre | 1g |
| Fat | 6g |
| Protein | 7g |
| Cholesterol | 147g |
Tips To Ease Your Job!
- Use a Light-Colored Pan for Caramel – This helps you monitor the sugar as it melts, preventing it from burning too quickly.
- Whisk Gently – Avoid over-whisking the eggs to prevent excess air bubbles that can create an uneven texture in the flan.
- Warm the Ramekins Before Pouring Caramel – Slightly heating them helps the caramel spread more evenly instead of hardening instantly.
- Cover Loosely While Cooling – This prevents condensation from forming on the surface, keeping the flan’s texture smooth.
