What I've loved most about this Hispanic Heritage Month is that I've been enjoying the most delicious dishes of our Latino gastronomy. Making 21 different recipes, some of which I tried for the first time, gave me the opportunity to experiment with different flavors and ingredients. It also gave me the certainty that our cuisines have much in common. One of them is, no doubt, flan. Keep reading for more of this wonder and a recipe for this delicious custard as prepared in Panama.

Read more ¿Qué más? National Rum Day: Try this amazing flan with a spirited twist!

In Argentina, Chile, and Uruguay flan is usually eaten with dulce de leche. In Venezuela and Brazil, it's prepared with condensed milk and is called quesillo and pudin de leite condensado, respectively. In the Dominican Republic it's also called quesillo, but they add coconut. In Puerto Rico, they add coconut cream to their flan de coco. In Cuba they call it flan de Cuba and enhance the flavor with a cinnamon stick. So many different types of flan! The Panamanian version, below, is as delicious as can be:

Caramel flan
Makes 6 servings

1 can of evaporated milk
6 eggs
3 teaspoons of vanilla extract
2/3 cup of sugar
3/4 cup sugar for the caramel
3/4 cup of water

1. Preheat the oven to 350°F.

2. Put 3/4 cup of sugar with the water in the mold where you will bake the flan. Cook on the stove until a golden caramel is formed. Reserve.

3. In a bowl, whisk the milk, eggs, vanilla and the remaining sugar.

4. Add the milk and egg mixture into the mold wit the caramel.

5. Pour the milk-egg mixture in the baking mold with the caramel and put in the oven inside another baking dish filled halfway with water.

6. Bake for an hour until the custard has completely curdled.

7. Let cool completely and refrigerate for at least an hour before serving.

8. Turn onto a plate, before serving.

For more of my recipes, visit my cooking blog.

Image via Thinkstock

Add Comment How did you like this flan recipe?
About the author

With a Master Degree from Columbia University, Enriqueta is a journalist that went from the newsroom to the world of public relations and 8 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

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Add Comment How did you like this flan recipe?


The one my mothermakes has 2 can's of evaporated milk and two cans of condensed milk.  a dozen eggs and and 8 ounces cream cheese, the rest of the ingredients are about the same.  My mother has had this recipe since the 40's.  It was my Abuelita's recipe, mi Tata.   How delicious it truly is and so velvety!     


Umm my mouth just watery.  I'm saving the recipe


Flan  is so delicious---and really not hard to make. 


That is also the way we do it in Mexico, so delish! yum!

I haven't has flan in a while but enjoy the flavor. I have the ingredients on hand. I may just make some by this weekend. ;)
Love flan. I would add a little orange zest or even a splash of orange juice and vanilla
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