Flan Casero (Classic Flan Topped with Fresh Berries)

Flan casero is a classic custard dessert that is popular in Mexico and Latin America. This basic recipe lends itself to so many fun variations. With just a few ingredients, you can create a rich, creamy flan that’s far better than any store-bought versions. Learn my tips on how to make the perfect caramel, create a baño María, and top it beautifully with berries.

flan casero

Just as the art of cultivating strawberries is passed on from one generation to the next, so are family recipes like this delectable flan. The first time I made this recipe was over 10 years ago, and when my niece visited me for the first time in Colorado, we made it again together. It just so happens that she was in town again this past weekend, which reminded me of this delicious dessert.

flan casero

WHAT IS FLAN CASERO?

Flan casero is a traditional creamy custard with a caramelized sugar topping that is well-known throughout Mexico and Latin America. This summer, while touring Portugal and Spain with family, I learned that some version of flan is always featured on dessert menus there as well. In Mexico, flan casero is typically made with sugar, eggs, sweetened condensed milk, evaporated milk, vanilla, and other ingredients that can infuse different flavors.

I bake my flan in a baño María (waterbath) until the cream solidifies into a smooth, creamy texture somewhere between jello and cheesecake. In Mexico, I’ve seen it made in a flan pan that seals shut, which is placed into a larger pot with water and slowly cooked over the stove. After being chilled, it is inverted onto a dish and the sweet caramel layer drips down the sides, adding rich flavor to the dreamy dessert.

flan casero

WHY I LOVE THIS RECIPE

  • Classic recipe: Once you perfect this recipe, you can customize it to make an infinite number of variations of this classic flan!
  • Simple ingredients: Made with pantry staples like eggs, sugar, and different types of milk (that you can keep in the pantry!), flan casero is easy to whip up at home.
  • Perfect for any occasion: Whether for a family meal or a special event, flan always impresses with its elegance and simplicity. It’s also a great gluten-free dessert option!
flan casero

INGREDIENTS

RECOMMENDED BY LOLA FOR THIS RECIPE

9″ Round Cake Pan

HOW TO MAKE THIS RECIPE

1. Prepare caramel

  • Heat oven to 350 degrees Fahrenheit.
  • Prepare caramel by dissolving sugar in a small saucepan over medium-low heat.
  • Once sugar begins to liquify, stir it frequently with a wooden spatula until it is dissolved and completely smooth. Be sure to break up any lumps with a spatula.

PRO TIPS

  • Once you start your caramel, do not walk away from the stove until it is ready. It can burn in seconds! You will notice that the sugar will start to transform into an amber color sauce. If it burns, you’ll have to start the process all over again.
  • If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
  • Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.
easy flan de calabaza

2. Pour caramel into flan pan

  • Working quickly and carefully, pour caramelized sugar mixture into pan or ramekins and swirl to coat the bottom and sides. Use baking gloves if necessary because the aluminum pans can get very hot. 
  • Do not touch or attempt to taste caramel – it is extremely hot!
pumpkin flan recipe

3. Blend ingredients

  • Next, combine evaporated milk, condensed milk, and vanilla extract, in a blender and process until smooth, about 30 seconds. Add whole eggs to the blender and quickly process for another 10 seconds.
cream cheese leche flan

4. Pour mixture into flan pan

  • Pour the flan mixture into flan pan. Break any large bubbles if necessary.
flan de calabaza

5. Prepare baño María

  • Next, prepare a baño María (water bath) by arranging flan pan into a larger baking dish or extra large dutch oven. Very carefully pour enough hot water into the larger baking dish to come halfway up the sides of the ramekins. Be careful not to add too much water or splash any into the flan.
  • You have the option to cover the flan pan with foil before arranging it into the larger baking dish. I go back and forth on this and oftentimes prefer it uncovered!
baño maria for flan

6. Bake flan

  • Place flan in water bath on a wire rack in the oven and bake for approximately 60 minutes (times will vary depending on oven and in a conventional oven can take up to 2 hours). Lift the foil and check if the center is set. If it’s still very jiggly, it needs more time. 
  • To test if flan is ready, insert a toothpick or knife into the center of the flan. If it comes out clean or mostly clean, it’s ready. If it comes out completely wet with the custard mixture, it needs more time.
  • PRO TIP: If baking in a conventional oven, you can also skip the foil and bake uncovered.
  • Turn off oven and allow flan to cool completely in the oven before refrigerating. I leave the door slightly open.
  • Refrigerate until ready to serve.

7. Demold and invert flan

  • To de-mold flan, carefully run a sharp knife around the edges without cutting into the flan.
  • Place a large plate over pan.
  • Moving carefully and quickly, invert flan onto the plate. Flan should come out easily with caramel sauce.
how to flip flan
how to flip flan onto a plate
leche flan recipe

8. Garnish and serve

  • Garnish with a mix of berries including blueberries, raspberries, and strawberries.
  • PRO TIP: Leave greens on strawberries for extra color and cut them in half. Adding garnishes to only one side allows the flan to shine. You can always add extra berries when serving individual slices. The tartness of the berries pairs perfectly with the sweet creaminess of the flan.
flan casero

TIPS, TRICKS, AND SUBSTITUTIONS

  • When you make the caramel for your flan, it is extremely hot. Do not ever attempt to taste it. You will burn yourself! 
  • The bain-marie (water bath) in flan-making ensures gentle, even cooking by regulating temperature. It prevents the outer layer from overcooking or curdling, resulting in a smooth and creamy custard texture.
  • Flan must be completely chilled before attempting to remove it from the mold. Be sure to refrigerate it for at least 5 hours (overnight works best!)
  • You can add flavors like citrus zest, rum, or even coffee to create your own twist on this classic flan casero recipe.
flan casero

HOW TO SERVE FLAN CASERO

If you’re hosting a special occasion or just want to create a memorable Mexican fiesta menu, here are a few ideas from appetizers and drinks, to main dishes and salsas. Of course, I’d end it on a sweet note with my sweet creamy flan!

FREQUENTLY ASKED QUESTIONS

Is flan Spanish?

Yes, flan has Spanish origins, dating back to the Roman Empire. The Spanish brought the dessert to Latin America, where it evolved into various regional versions. Today, it’s popular in both Spanish and Latin American cuisines.

What is the difference between Spanish flan vs Mexican flan?

Spanish flan and Mexican flan are similar but have subtle differences. Spanish flan typically uses just milk, eggs, sugar, and vanilla, resulting in a simple custard. Mexican flan, on the other hand, often incorporates condensed and evaporated milk, giving it a richer, creamier texture. Mexican flan may also have added flavors like lime zest, which aren’t as common in Spanish versions. Both share the signature caramel topping.

What kinds of desserts are popular in Mexico?

Popular desserts in Mexico include flan (no surprise here!), churros, and tres leches cake. Pan dulce, or sweet bread, is commonly enjoyed with coffee, while nieves, Mexican-style ice cream, comes in traditional flavors like mango and tamarind.

What is a baño María?

A baño María is a cooking technique where a container is placed in a larger container of hot water to cook food slowly and evenly. It’s often used to prevent flan from cracking during baking.

LOOKING FOR MORE SWEET INSPIRATION?

Be sure to check out more of my paletas, sweets and desserts!

BEST Flan Casero (Classic Flan with Fresh Berries)

Flan Casero (Classic Flan Topped with Fresh Berries)

by Lola Dweck
Flan casero is a classic creamy custard dessert popular in Mexico and Latin America. This basic recipe lends itself to so many fun variations.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
CHILL TIME 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine Mexican
Servings 10 people
Calories 309 kcal

Equipment

Ingredients
  

  • 1 cup sugar
  • 2 12- ounce cans evaporated milk
  • 1 14- ounce can condensed milk
  • 1 tablespoon vanilla
  • 6 eggs

GARNISHES

  • strawberries
  • blueberries
  • raspberries

Instructions
 

  • Prepare caramel. Heat oven to 350 degrees Fahrenheit. Prepare caramel by dissolving sugar in a small saucepan over medium-low heat. Once sugar begins to liquify, stir it frequently with a wooden spatula until it is dissolved and completely smooth. Be sure to break up any lumps with a spatula.
    PRO TIPS:
    Once you start your caramel, do not walk away from the stove until it is ready. It can burn in seconds!
    You will notice that the sugar will start to transform into an amber color sauce. If it burns, you’ll have to start the process all over again.
    If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
    Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.
  • Pour caramel into flan pan. Working quickly and carefully, pour caramelized sugar mixture into pan and swirl to coat the bottom and sides. Use baking gloves if necessary because the aluminum pans can get very hot.
    Do not touch or attempt to taste caramel – it is extremely hot!
  • Blend ingredients. Next, combine evaporated milk, condensed milk, and vanilla extract, in a blender and process until smooth, about 30 seconds. Add whole eggs to the blender and quickly process for another 10 seconds.
  • Pour mixture into flan pan.
  • Prepare baño María. Next, prepare a baño María (water bath) by arranging flan pan into a larger baking dish or extra large dutch oven. Very carefully pour enough hot water into the larger baking dish to come halfway up the sides of the ramekins. Be careful not to add too much water or splash any into the flan. You have the option to cover the flan pan with foil before arranging it into the larger baking dish. I go back and forth on this and oftentimes prefer it uncovered!
  • Bake flan. Place flan in water bath on a wire rack in the oven and bake for approximately 60 minutes (times will vary depending on oven and in a conventional oven can take up to 2 hours). Check if the center is set. If it’s still very jiggly, it needs more time.
    To test if flan is ready, insert a toothpick or knife into the center of the flan. If it comes out clean or mostly clean, it’s ready. If it comes out completely wet with the custard mixture, it needs more time.
    PRO TIP: If baking in a conventional oven, you can also skip the foil and bake uncovered.
    Turn off oven and allow flan to cool completely in the oven before refrigerating. I like to leave the oven door open slightly.
    Refrigerate until ready to serve.
  • Demold and invert flan. To de-mold flan, carefully run a sharp knife around the edges without cutting into the flan. Place a large plate over pan. Moving carefully and quickly, invert flan onto a plate. Flan should come out easily with caramel sauce.
  • Garnish and serve. Garnish with a mix of berries including blueberries, raspberries, and strawberries.
    PRO TIP: Leave greens on strawberries for extra color and cut them in half. Adding garnishes to only one side allows the flan to shine. You can always add extra berries when serving individual slices. The tartness of the berries pairs perfectly with the sweet creaminess of the flan.

A Note from Lola

TIPS, TRICKS, AND SUBSTITUTIONS

 
  • Flan caramel is extremely hot. Do not ever attempt to taste it. You will burn yourself!
  • The bain-marie (water bath) in flan-making ensures gentle, even cooking by regulating temperature. It prevents the outer layer from overcooking or curdling, resulting in a smooth and creamy custard texture.
  • Flan must be completely chilled before attempting to remove it from the mold. Be sure to refrigerate it for at least 5 hours (overnight works best!)
  • You can add flavors like citrus zest, rum, or even coffee to create your own twist on this classic flan casero recipe.

Nutrition

Serving: 1sliceCalories: 309kcalCarbohydrates: 47gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 124mgSodium: 134mgPotassium: 317mgSugar: 47gVitamin A: 351IUVitamin C: 2mgCalcium: 239mgIron: 1mg
309
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

This post was originally published June 9, 2017 and updated with step-by-step instructions and images on September 18, 2024.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.

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Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

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Recipe Rating




6 Comments

  1. Hola Lola,

    Como estoy disfrutando tus recetas!! las voy a tener que hacer pronto!!! Tengo una pregunta, a donde puedo conseguir ese mandil? (Apron) Esta lindo <3

  2. 5 stars
    This is such a great recipe. I’ve made it several times and each time, it comes out perfect. I think that letting it cool in the oven is key to ensuring that it’s cooked to perfection.

  3. 5 stars
    De-molding a flan should be an Olympic sport. Landing the flip with nothing sticking is the best feeling!