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.

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.

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.

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!

If you love this recipe, be sure to check out my Chocolate Flan (Flan de Chocolate), Pumpkin Cream Cheese Flan, Mini Coffee and Cream Cheese Flan, Passion Fruit and Coconut Flan, and Flan de Rompope (Eggnog and Rum Flan)

INGREDIENTS

• Sugar: I prefer to use pure cane sugar in recipes
• Milks: I use a combination of evaporated milk and condensed milk for this recipe
• Vanilla extract: Good quality vanilla extract is key when making desserts as simple as this one! You can also make it yourself.
• Eggs: Remember to take out your eggs at least 30 minutes ahead of time, so they’re at room temperature

RECOMMENDED BY LOLA FOR THIS RECIPE

9″ Round Cake Pan

I really like the heavy-duty Nordic Ware commercial baking pans for making flan. If you want a thinner flan, a 10-inch pan will also work. If you want it to be thicker, you can use an 8-inch pan. I’ve found that the 9-inch pan is perfect for my needs. VIEW PRODUCT

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.

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!

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.

4. Pour mixture into flan pan

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

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!

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.

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.

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.

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!

• Appetizers: Nopales Asados, Cebollitas Asadas, Chiles Toreados, Jalapeño Deviled Eggs
• Main dishes: Easy Breakfast Tostadas, Turkey Picadillo Tostadas, Tacos Dorados, Tacos de Papa, Tacos de Huevos a la Mexicana, Milanesa de Pollo, Mole Negro, Tacos de Barbacoa
• Sides: Ensalada de Lentejas, Ensalada de Nopales, Arroz Rojo, Arroz a la Primavera, Arroz Verde con Cilantro, Tijuana Caesar Salad
• Aguas frescas: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Limonada, Agua de Limón con Chía, Agua de Tuna, Agua de Melón, Agua de Piña, Agua de Tuna.

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!

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

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