Flan on plate

How to Make Flan

By Jeannette Quiñones Cantore, April 03, 2013
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I’m sure that if I explain how to make flan step by step, you’ll be convinced that it is a very easy thing to do. That’s why I’m going to explain it in a simple way and as hands-on as possible so that you will feel confident in what you are doing and you won’t miss a single step. Dare to make it and surprise the whole family!

This is a very versatile dessert. Once you know the basics, you can let your imagination run wild and prepare it in many different flavors. Here in Qué Rica Vida, you’ll find many flan recipes, all of them delicious.


  • 5 eggs
  • 1 can (12oz) evaporated milk
  • 1 can (14oz) condensed milk
  • 1 tablespoon vanilla
  • 1/2 cup sugar

For the caramel:

  • 1 cup sugar
  • 2 tablespoons water

Preheat oven to 350°F and have the baking pan you’ll use for the double boiler handy.

Place the sugar for the caramel in a saucepan on medium heat with the 2 tablespoons of water until it melts evenly.

sugar in pot

Cook until the caramel gets golden-brown color.

sauce in pot

Pour the caramel into the baking pan you are using. Spread the caramel inside the baking pan carefully until it covers the walls. Let cool.

mixture in punt pan

Add the eggs and blend for a few seconds. Then add the evaporated milk and mix. Incorporate the condensed milk and mix. Add the vanilla and sugar and continue to mix until you get a homogeneous mix.

liquid in blender

Strain and pour the mix into the baking pan you previously added the caramel to.


Put it in the oven in a double boiler for 45 minutes.

pan in oven

Verify that it’s ready by using a skewer stick or a thin knife. If the knife comes out clean it means that the flan is ready.

toothpick in flan

Carefully remove it from the oven to avoid burning yourself, and place it on a wire grill. Let cool at room temperature until it is completely cool.

pan cooling

Remove from the pan and put the flan in the fridge until it’s time to serve.

See how easy it is? A little extra tip I can give you is to crack the eggs in a separate container to avoid ruining the mix in case one of them is not good.

Go ahead and make it and let me know how it came out!

popped Jeannette Quiñones Cantore

I was born in my beautiful and beloved Puerto Rico. Since it is located on the Caribbean it benefits from a wonderful variety of fauna and flora which thrill even the most well-traveled gourmand. In addition to having a plethora of fresh ingredients, Puerto Rico is fortunate to benefit from the fusion of many different ethnicities and cultures, all which combine to make it a gastronomic paradise. Ever since I was a child I was always fascinated by cooking. I enjoyed helping my mother in the kitchen, and then I began to create my own recipes. Now as an adult I am fortunate to have an entire arsenal of utensils and equipment which I use to come up with even more new recipes, or adventurous variations on classic ones. My goal and my pleasure is to make every breakfast, lunch and dinner special and unforgettable. I write about the gastronomy of my beautiful country in my blog, Sazón Boricua.