One quiet Sunday afternoon, little Sofia stood on a stool beside her abuela in the warm kitchen, eyes wide as golden sugar melted into a rich caramel on the stove.
"Abuela, why do we always make flan?" she asked, tracing tiny fingers over the cool flan mold.
Her grandmother smiled as she gently stirred the milk. "Because mija, flan is like life—soft, sweet, and sometimes you need a little heat to bring out the best."
That day, Sofia learned more than just a recipe. She learned tradition, patience, and the kind of love that gets passed down one dessert at a time.
Now it's your turn to create that memory.
Here’s how to make Traditional Mexican Flan:
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🕒 Prep time: 15 min
🍮 Bake time: 1 hour
🧁 Difficulty: Easy
🍮 Ingredients:
1 cup granulated sugar (for caramel)
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
4 large eggs
1 tbsp pure vanilla extract
📝 Instructions:
1. Make the Caramel: In a saucepan over medium heat, melt the sugar until golden brown and pour it immediately into your flan mold, swirling to coat the bottom evenly. Let it cool and harden.
2. Prepare the Custard: In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Blend until smooth.
3. Assemble & Bake: Pour the custard mixture over the cooled caramel. Cover the mold with foil. Place the mold in a larger baking dish filled with hot water (a baño María) and bake at 350°F (175°C) for 50–60 minutes or until set.
4. Cool & Unmold: Let cool completely, refrigerate for at least 4 hours, then run a knife around the edge and invert onto a plate.
Whether you’re making it for a party or simply to relive a sweet childhood memory, flan is a timeless dessert that never fails to impress.
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📄 Download this recipe card: Click here to print the Traditional Flan Recipe
Ready to make it yourself? Tag us in your flan creations @BakeACakeTX or visit us in-store to grab your baking essentials!
🍮 Visit us at 1000 E US Business 83, Pharr TX.
🛒 Shop flan molds online: Flan moldsWant another nostalgic treat? Check out our Buñuelos and Hojarascas blog.