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Flan is a sweet dessert that is prepared with whole eggs, milk, sugar and vanilla. It has been adapted in various forms in various countries.

Place of origin France
Main ingredientsegg, evaporated milk, condensed milk (optional), sugar or caramel alternative
Similar dishes
  • crema volteada ( Peru)
  • leche asada ( Peru)

Flan is a Latin American variation of crème caramel.


Egg is the main ingredient in flan.

The modern recipe for flan originated in the Middle Ages as a fasting food.[1]


Turrón-based flan

Flan is cooked in a water bath, causing the yolks to curdle and take the form of the mold, and to acquire a light, gelatinous and creamy texture. Besides the eggs, other ingredients are added for flavor; the milk is often cooked with vanilla, cinnamon or lemon peel, although there are also recipes that use juices and fruit compotes, melted chocolate, coffee, cream cheese or yogurt. There are many other variations that include almonds, pistachio, cajeta, lemon or other kinds of fruits; formerly there were recipes using pepper and honey, as well as another unusual one made with sugar, cheese, almonds, fish, cinnamon, spinach and custard.

Flan is traditionally cooked in a water bath with caramel in the bottom of the mold. Once the cooking is finished the mold is inverted, and the flan is consequently covered with the caramel. Flan can also be prepared using instant flan mixes, which are prepared similarly to gelatin. A smooth creamy surface is desired, with the caramel remaining liquid. Thus cooking in a water bath is essential to avoid burning the caramel and spoiling the taste of the dessert.

In Argentina it is common to accompany the flan with dulce de leche.


Leche asada (Peru)

In Peru, there is a variant called crema volteada (flipped cream)[2][3], a flan to which, in addition to the basic ingredients, condensed milk is added during the mixing of the ingredients.[4] Sometimes local fruits are added as well, such as lucuma, custard apple, soursop or granadilla.[5] There is also leche asada (baked milk), which is a flan that is baked in individual molds without caramel. It features a thin, crunchy roasted layer on the top and does not need to be unmolded.[6] It is considered to be a dessert that is more appropriate to make at a restaurant than to be made in the home[7].

See alsoEdit


  1. ^ Staff (18 June 2011). "El origen del flan". (in Spanish). Editorial AZETA S.A. Retrieved 4 September 2019.
  2. ^ Gastón Acurio (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado. Q.W. Editores. p. 151. ISBN 978-9972-58-937-9.
  3. ^ Morena Cuadra; Morena Escardó (5 February 2019). The Big Peruvian Cookbook: 100 Delicious Traditional Recipes from Peru. Skyhorse. p. 355. ISBN 978-1-5107-3786-0.
  4. ^ María Luisa B. de Sanguineti (1950). Recetas económicas y prácticas de cocina y reposteria. p. 55.
  5. ^ Julia García; Gabriela González de Castejón (1 January 2004). Perú: historia, política, sociedad, economía, cultura. Biblioteca Nueva. p. 128. ISBN 978-84-9742-323-6.
  6. ^ Margarita Elichondo (1997). La comida criolla: memorias y recetas. Ediciones Del Sol. p. 207. ISBN 978-950-9413-76-4.
  7. ^ Morena Cuadra; Morena Escardo (18 January 2013). The Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!. Adams Media. p. 420. ISBN 978-1-4405-5678-4.
This article incorporates information translated from the equivalent article on the Spanish Wikipedia.