Top 14 Most Delicious and Easy-to-Make Flan Recipes

Ingredients

• 2 eggs
• 200ml fresh milk
• 50ml fresh cream
• 100g sugar
• 10g matcha powder

Instructions

• Place a pot on low heat, add sugar and a little water, cook until the sugar turns golden brown, then turn off the heat. Pour the caramelized sugar into the bottom of the mold.
• In another pot, heat the fresh milk and fresh cream, stir until the mixture combines.
• Crack the eggs into a bowl, separate the egg whites to avoid any bitterness. Beat the egg yolks until smooth, then pour them into the pot of milk mixture. Add matcha powder and stir until well combined.
• Pour the mixture into individual molds with caramelized sugar at the bottom, then bake at 160°C for 30 minutes.
• Store the flan in the refrigerator and serve with your favorite fruits.

Ingredients

• 5 eggs
• 1/2 cup condensed milk
• 440ml strawberry flavored milk
• 50g sugar
• 10 strawberries

Instructions

• Heat 40g sugar with a little water in a pan until it dissolves and turns into a red caramel. Pour into molds.
• Beat eggs in a large bowl until well combined.
• Wash and remove stems from strawberries. Puree 7 strawberries and slice the remaining 3 for decoration.
• Pour condensed milk into a bowl and add 1 can of hot water. Stir until dissolved, then add strawberries and eggs, stirring well. Strain the mixture for a smooth flan batter.
• Pour the mixture into molds and steam in a pot for 30 minutes over medium heat.
• Once cooked, remove the flan from the molds and decorate with sliced strawberries.

Ingredients

• 4 eggs
• 50g pandan leaves
• 100ml water
• 200ml Whipping Cream
• 700ml fresh milk
• 80g sugar
• 5ml vanilla extract
  
  

Instructions

• Clean pandan leaves, blend with a little water, then strain to extract the juice.
• Heat 3 tablespoons of sugar with a little water in a pan until the sugar dissolves and turns into golden caramel. Quickly pour caramel into molds.
• In a large bowl, mix eggs, sugar, fresh milk, whipping cream, pandan leaf extract, and vanilla extract until well combined. Strain the mixture for a smooth flan batter.
• Pour the mixture into the prepared caramel-lined molds, place the molds in a steamer, and steam for about 25-30 minutes until the flan is cooked. Steam at a moderate temperature to avoid air bubbles.

Ingredients

• 500ml fresh milk
• 5 eggs
• 250g sugar
• 20g cocoa powder
• vanilla
  
  

Instructions

• Caramelize sugar with water, pour into molds.
• Heat milk, sugar, and cocoa until hot.
• Beat eggs, pour the hot mixture into eggs, stir well, and strain.
• Pour into molds, steam until cooked.
• Check with a toothpick, if it comes out clean, the flan is ready.
• Let cool and refrigerate.

Ingredients

• 1 medium-sized pumpkin
• 4 eggs
• 1/2 cup coconut milk
• 1 cup milk
• 1/2 cup sugar
• A pinch of salt
• 3 pandan leaves or 1 vanilla pod
  
  

Method

• Wash the pumpkin, cut a circle around the stem with a sharp knife, remove it like a lid, and scoop out the seeds and flesh inside the pumpkin.
• In a large bowl, crack the eggs, add coconut milk, sugar, salt, chopped pandan leaves or vanilla, mix the mixture well, and strain it.
• Pour the mixture into the prepared pumpkin. Be careful not to pour too full to leave space for the eggs to expand and cover the pumpkin lid.
• Steam the pumpkin in a steamer for 45 minutes.

Ingredients

• 450ml unsweetened fresh milk
• 150ml condensed milk
• 5 eggs
• 50g white sugar
• 1 teaspoon vanilla extract

Method

• Put 50g of white sugar in a saucepan, add a little water, simmer over medium heat until the sugar melts and turns into caramel. Pour the caramel into the flan molds and set aside (about 1/2 - 1 tablespoon per mold).
• In a large pot, heat 450ml of fresh milk with 150ml of condensed milk, stir well until combined, without boiling.
• In a large bowl, beat 3 egg yolks with 2 whole eggs. Slowly pour the hot milk mixture into the eggs, stirring continuously until the flan mixture is well combined. Add a pinch of salt and 1 teaspoon of vanilla extract, mix well.
• Pour the flan mixture into the caramel-coated molds. Use a bamboo skewer to break any air bubbles on the surface of the flan before steaming to prevent the flan from becoming porous. Cover the molds with aluminum foil and steam for about 30 minutes.
• After the flan is steamed, remove it from the steaming tray and let it cool slightly before unmolding. You can decorate the flan plate beautifully and deliciously by drizzling additional caramel and placing your favorite fruits on top.

Ingredients

• 3 eggs
• 350ml fresh milk
• 1 vanilla pod
• 3 tablespoons white sugar
• 3 tablespoons honey
• 20g pineapple preserves
  
  

Instructions

• Whisk together 3 eggs, 350ml fresh milk, 3 tablespoons sugar, and vanilla, then strain through a sieve.
• Place a layer of pineapple preserves at the bottom of the mold. Pour the mixture into the mold and steam for 30 minutes over low heat.
• Allow the flan to cool and then refrigerate.

Ingredients

• Orange juice 150 ml
• 2 eggs
• 50 gr white sugar
• 30 gr condensed milk
• 1 vanilla pod

Instructions

• Squeeze the juice from the orange. Crack the eggs into a bowl, add vanilla and mix until the eggs are dissolved.
• Warm up the orange juice, then add condensed milk and stir until dissolved. Slowly pour the orange juice mixture into the egg bowl and mix well. Then strain the egg and orange juice mixture through a sieve.
• Put sugar in a saucepan, add enough water to moisten the sugar, simmer over low heat until the sugar dissolves and forms caramel of amber color. Scoop the caramel into the molds, spreading evenly on the bottom of the molds.
• Pour the egg and orange juice mixture into the molds almost to the top, cover with aluminum foil, and steam for about 20 minutes until the flan is cooked. Once cooked, remove the flan, let it cool slightly, then place it in the refrigerator for about 1-2 hours before serving.

Ingredients

• 6 eggs (yolks)
• 30 gr butter
• 120 gr brown sugar
• 200 gr shredded coconut
• 300 ml unsweetened milk

Instructions

• Put sugar and 25g butter into a blender, blend until the mixture is smooth. Add 6 egg yolks, 300ml unsweetened milk, and 200g shredded coconut into the blender and blend until smooth.
• Use the remaining 5g butter to grease the entire mold. Pour the blended mixture into the mold. Prepare a steamer, place the mold in the steamer when the water in the steamer starts to steam. Remember to place a thin cloth on top to prevent water from dripping onto the surface of the flan.
• Steam for about 30 minutes until the flan is cooked. Use a toothpick to check if it comes out dry, indicating the flan is cooked. Remove the flan and let it cool, then refrigerate to chill.
• When serving, gently slide a knife around the edges of the mold to release the flan. Enjoy with some extra shredded coconut for a richer flavor!

Ingredients

• 85 gr white sugar
• 2 teaspoons lime juice
• 350 ml coconut milk
• 2 eggs
• 1/2 vanilla pod

Instructions

• Put 65g sugar into a light-colored pan with 30ml water. When the sugar turns honey-colored, add lime juice and turn off the heat. Pour the caramelized sugar into the flan mold.
• Beat the eggs gently in one direction until they are dissolved, then add vanilla and mix.
• Put coconut milk and the remaining 20g sugar into a pot, stir until warm.
• When turning off the heat, slowly pour the beaten eggs into the pot, stirring gently to mix the eggs and coconut milk.
• Strain the mixture through a sieve to remove any lumps, then pour it into the flan mold.
• Place the flan mold in a tray lined with a cloth, pour water into the tray. Place the flan in the oven, bake at 160ºC for 40 minutes. Alternatively, place it in a steamer and steam until a toothpick comes out clean, indicating the flan is cooked.
• Remove the flan, let it cool, then refrigerate for 2-3 hours. When serving, use a sharp knife to gently cut around the edges of the mold to release the flan.

Ingredients

• 1 tablespoon White Sugar
• 9 eggs (separate 2 yolks)
• 1 ripe Mango (about 300g)
• 200 ml Coconut Cream
• 350 ml Fresh Milk

Instructions

• Place a pot on the stove, add 1 cup of sugar and cook until it melts and turns golden brown, then turn off the heat and pour the caramel into the bottom of the mold.
• Peel the mango, put it in a blender, blend until smooth, add a cup of water, strain the mixture and extract the mango juice.
• Before preparing the cake, boil some water in a pot.
• Combine eggs and sugar in a large bowl, no need to beat too much, just mix until the eggs and sugar are dissolved.
• Combine milk, mango, and coconut cream in a saucepan. Place the saucepan on the stove and cook over medium heat, stirring constantly to prevent the eggs from curdling. When the egg whites are no longer lumpy, turn off the heat.
• Place the caramel-coated mold on a wide and deep tray or multiple small molds.
• Steam the cake in a water bath for about 30 minutes. Test with a toothpick, if it comes out clean, the cake is done.

Ingredients

• 300 grams Fresh Cream
• 250 ml Fresh Milk
• 3 Eggs
• 100 grams White Sugar
• 6 grams Cornstarch
• 1/2 teaspoon Ground Nutmeg
• 1 tablespoon Vanilla Extract
• 50 ml Baileys Irish Cream
  

Instructions

• First, pour 300 grams of fresh cream and 250 ml of fresh milk into a saucepan, place it on the stove, and bring to a boil. Then, turn off the heat, let it cool, add 1 tablespoon of vanilla extract, and stir well.
• Break 3 eggs into a bowl, separate the egg yolks, add 100 grams of white sugar, and beat evenly.
• Pour the slowly cooled fresh cream mixture from step 1 into the egg yolk mixture, and mix well.
• Next, add 6 grams of cornstarch, 1/2 teaspoon of ground nutmeg, and 50 ml of Baileys Irish Cream, and gently stir to prevent clumping.
• Pour the flan mixture into a mold, steam in a water bath for about 60 minutes or until set.
• Remove the flan, let it cool, then refrigerate for at least 2 hours before serving. Wishing you success with this type of dessert!

Ingredients

• 200 grams Whipping Cream
• 250 ml Black Coffee
• 250 grams White Sugar
• 4 Eggs

Instructions

• Combine 4 egg yolks and 100 grams of sugar in a bowl, whisk until foamy, then add 250 ml of black coffee and mix well.
• In another bowl, whisk 4 egg whites and 80 grams of sugar until the mixture turns into a creamy texture, then add the mixture from step 1 and mix until homogeneous.
• Whisk 200 ml of whipping cream in another bowl until soft peaks form, then fold in the mixture from step 2 and mix well.
• Pour the mixture into a mold and place it in the freezer for about 2-3 hours until set.
• In a saucepan, combine 70 grams of sugar with 2 tablespoons of water, bring to a boil, then reduce the heat to low. Continue to simmer and stir until the sugar turns into a caramel color, then remove from heat.
• Using a spoon, pour the caramel onto a wax paper in a zigzag pattern, let it cool, then place it in the refrigerator.
• Finally, arrange the flan and caramel on a plate and enjoy.

Ingredients

• 1 coconut
• 5 eggs
• 1/3 can condensed milk
• 30g flour
• 1 teaspoon vanilla extract

Instructions

• Peel the coconut and hollow it out, leaving the coconut meat intact. Reserve the coconut water for later.
• Break the eggs into a bowl and whisk. Then, add the eggs, condensed milk, flour, and 1 teaspoon of vanilla extract to the coconut water, and mix well.
• Pour the mixture into the hollowed-out coconut, place it in a steamer, and steam for about 20-25 minutes. Once done, slice and serve.