International Recipes and Cooking Around the World

Flan de Leche

Flan de Leche Recipe (Latin caramel custard)

(Latin caramel custard)

Image Creative Commons by c3lsius_bb

Average: 4.4 (119 votes)

Flan, or crème caramel, is one of the most common dessert dishes in the Latin world. Coming originally from the border area of France and Spain, this simple yet elegant dessert has spread in popularity as far as the Philippines and Japan.

6 servings


  • Sugar -- 1 cup
  • Water -- 1/4 cup
  • Eggs, beaten -- 4
  • Sweetened, condensed milk -- 1 (14-ounce) can
  • Whole milk or water -- 2 cups
  • Vanilla -- 1/2 teaspoon
  • Sugar -- 1/2 cup


  1. Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.
  2. Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching.
  3. In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins.
  4. Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle.
  5. Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve.


  • Flan de Café (Coffee flan): add 3-4 teaspoons of instant coffee granules to the milk-egg mixture.
  • Flan de Coco (Coconut flan): substitute 2 cups of coconut milk for the sweetened condensed milk. Or simply stir 1/2 cup shredded coconut into the milk and egg mixture.
  • Flan de Piña (Pineapple flan): Makes 4 servings. Caramelize the sugar and pour into containers as above. For the liquid, boil one cup of pineapple juice with 1 cup of sugar until the sugar is dissolved and the liquid is reduced to about 1 cup. Allow the the juice to cool, then beat in 4 eggs until smooth. Pour into individual ramekins and proceed with the recipe. Popular in Puerto Rico.
  • Pumpkin Flan: increase to 5 eggs and add 1 cup pureed pumpkin, 1 teaspoon of cinnamon and 1/4 teaspoon ground ginger.
  • The basic ratio for a custard is 1 egg to 1 cup liquid with sugar added to taste. The liquid used in most recipes varies widely and can be heavy cream, half-and-half, whole milk, sweetened condensed milk, evaporated milk or coconut milk. Mixing these liquids in different amounts is also common. Experiment to find the flavor and richness you like best.
  • For a richer, thicker flan, substitute one of the eggs with two egg yolks.
  • In Argentina, flan is often accompanied by dulce de leche.


  • Called leche flan in the Philippines.


this looks really gooooooooooooooooooooooooooooooooooooooood

i love flan de leche soooo much...


How many dose this make???? I need to know im doin a project in Spanish class and need like 30 of them!!! Plz help!!!!

The recipe says it makes 6 servings. So if you take the recipe times 5 you should be okay.

My daughter and I made this for her Social Studies class "Taste of the Nation". We made 6 ramekins and cut into 4 pieces each.(24 servings) They served well in a cupcake paper liner. Do a full ramekin per person is a lot for this rich of a dessert. When I made it in a 9 inch round I served about 12-15. It is really delicious. Add fresh raspberries, strawberries, etc. and it add nice color for presentation and flavor. P.S. do not turn over ramekin or pan until ready to serve, the caramel topping will run and you may lose this part of the flavor.

one thing


what would happen if i don't use the water thing when baking? jw.. help!

The "water thing," also known as a water bath, keeps the heat gentle for the custard to cook. If you don't use a water bath, you run the risk of overcooking or burning the edges of the custard before the center is set. It could also lead to curdling of the custard. Blech!

que no se corta la no la haces bien???????
i need help.........its a skool project........

I have really wanted to make flan but am terrified to as it looks complex. I haven't found a flavor per se that I have liked from the recipes I have found. I debate between coconut milk, evaporated milk, heavy cream, sweetened condensed milk, and leche in a can. Can anyone tell me how many eggs I would need to add to how much cream? This way I still have the proper consistency but I get to play with different flavors :)

You need at least one egg for each cup of liquid to make a custard that will set. Use 1 1/2 eggs per cup for a firmer custard that will hold its shape well. Two eggs per cup of liquid will make a very firm custard.

Have fun experimenting!

It looks very good! I think my classmates will enjoy the Flan de Lecha. Flan is my personal favorite!
Hope it works out =) Glad I found this site =D

I Had To Do This For Spanish Class. And It's Cooking Rigt Now. I Think It Will Turn Out Good. Look's Kinda Questionable To Me Though.. Any Tips?

:):):):):) how ong does it need to chill?

what is the texture of the sugar supposed to be like? because when i took the sugar off the stovetop to pour into the ramkeins, the sugar started to harden on the bottom of each ramekin like toffee...=/
is it supposed to be like that or is it supossed to be like a syrup base?

The hardened, toffee-like caramel will turn into a syrup when you bake the flan.

Well the suger will harden in the pan. its sopossed to then you add the custand to the hardened sugar you put that into the fridge until the sugar or caramel "liquidfies". And then you eat it.

I'm having problem with the sugar caramelizing

Um I am a 11 year old and do you think this would be hard for me to make? I have to do it for a spanish project.

after 45 minuetes mine is still liquidy did i do something wrong!? coooking now help!!!!

This looks really good making it for a Spanish project. Anyone have any tips to make it extra yummy? Thanks for all your help
Yours truly,
Grace D