Home-Style Mexican Dessert Recipe: Flan

In Culture by Belen Molina

Are you planning the menu for your next Mexican-themed dinner party? Or are you just looking for a delicious (and easy) Mexican dessert recipe to complement your Taco Tuesday spread? Look no further, we’ve got you covered! The following Mexican dessert recipe is one of the most traditional home-style dessert recipes prepared in Mexican kitchens. While this dessert is commonly prepared by Mexican mothers and grandmothers for family gatherings and other special events, you can also find it in the menus at some of Mexico’s most exclusive restaurants and beach resorts. Not only is flan delicious and easy to make, but its unique flavor and texture will certainly have your guests asking for second servings. So make sure you make enough and keep some recipe cards handy.



Mexican Flan                                 

Flan is one of the most popular desserts in Mexico, but its history dates back to the Roman Empire, when chickens were domesticated for the first time. The Romans, with eggs in surplus, created a recipe for a custard concoction that the French would later call flan. The recipe changed throughout the years and was eventually brought to America by the Spanish. While flan is not an authentic Mexican dessert in origin, it is, however, a traditional Mexican dessert that has been part of Mexican cuisine for quite some time. As with many traditional Mexican dishes, regional and family variations are quite common. The following recipe uses cream cheese, resulting in a rich and creamy family favorite.


  • 2 cups of granulated sugar
  • One 12 oz can of evaporated milk
  • One 8 oz package of cream cheese
  • 5 eggs
  • 2 tsps. vanilla extract


  1. Preheat oven to 350 °F
  2. Place one cup of sugar in a heavy sauce pan over medium heat and cook, stirring constantly until the sugar melts and turns a dark golden color. Carefully pour the melted sugar syrup into a 9-inch round cake pan; tilt the pan so that the syrup covers the bottom evenly.
  3. Blend the rest of the ingredients in a blender. Pour the mixture into the pan, on top of the hard caramel. Cover the pan with aluminum foil.
  4. Place the covered pan inside a larger baking pan. Fill the larger baking pan with hot water, so that the round cake pan is halfway submerged in water. Bake for 50-60 minutes, or until a toothpick inserted into the middle of the custard comes out clean.
  5. Remove from the oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top. Slice and enjoy!

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