Peruvian Flan Recipe Easy and Creamy Dessert Delight

Peruvian flan is a delightful dessert that perfectly balances creamy richness with a luscious caramel topping. This traditional treat has been a beloved staple in Peruvian households for generations, offering a sweet, smooth texture that melts in your mouth.

Whether you’re serving it at a family gathering or as a special end to a dinner party, this dessert never fails to impress. The beauty of Peruvian flan lies not only in its flavor but also in its simplicity — just a handful of ingredients combined with a little patience creates a masterpiece.

If you’re ready to add a touch of South American flair to your dessert repertoire, this recipe is the perfect place to start. Let’s dive into the step-by-step guide to making an authentic Peruvian flan that will have everyone asking for seconds!

Why You’ll Love This Recipe

This Peruvian flan recipe is a guaranteed crowd-pleaser because it features a silky smooth texture paired with a rich caramel sauce that is irresistibly sweet yet balanced. The custard is made with simple ingredients like eggs, sweetened condensed milk, and evaporated milk, so you likely already have everything in your pantry.

The process of creating the caramel is straightforward and adds a beautiful golden topping that sets the flan apart from other custards. Plus, it’s an incredibly versatile dessert — great for holidays, celebrations, or any time you want to impress with minimal effort.

Whether you’re a beginner or an experienced baker, this recipe walks you through each step, ensuring perfect results every time.

Ingredients

• 1 cup granulated sugar (for caramel)
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1 tablespoon vanilla extract
• Pinch of salt

Equipment

• 9-inch round cake pan or flan mold
• Medium saucepan (for caramel)
• Mixing bowl
• Whisk or electric mixer
• Baking dish large enough for water bath
• Measuring cups and spoons
• Aluminum foil (to cover the flan while baking)
• Fine mesh sieve (optional, for extra smooth custard)

Instructions

1. Prepare the caramel: In a medium saucepan over medium heat, gradually add the granulated sugar stirring constantly. The sugar will begin to melt and turn golden brown. Keep stirring carefully to avoid burning. Once it reaches a deep amber color, immediately pour the caramel into your flan mold or cake pan. Tilt the pan to evenly coat the bottom with the caramel. Set aside to let it harden.
2. Mix the custard: In a mixing bowl, whisk together the eggs until well combined. Add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Whisk thoroughly until smooth and uniform. For an ultra-smooth texture, strain the custard mixture through a fine mesh sieve into another bowl to remove any lumps or chalaza.
3. Pour the custard: Carefully pour the custard mixture over the set caramel in your flan mold.
4. Set up a water bath: Place the flan mold inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the flan mold. This water bath will ensure gentle, even cooking.
5. Bake the flan: Preheat your oven to 350°F (175°C). Cover the flan mold loosely with aluminum foil to prevent the top from browning too much. Bake for about 50-60 minutes, or until the custard is set but still slightly jiggly in the center when you gently shake the pan.
6. Cool and chill: Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
7. Unmold and serve: To unmold, run a thin knife around the edges of the flan to loosen it. Place a serving plate upside down on the mold and quickly invert it. The caramel will flow over the flan, creating a beautiful sauce. Serve chilled and enjoy!

Tips & Variations

“For the smoothest flan, always strain your custard mixture and be patient while baking — slow and steady wins the race!”

• Caramel color: Be careful not to burn the caramel. It should be a deep amber but not black.
• Flavor twists: Add a tablespoon of dark rum or coffee extract to the custard for a unique flavor twist.
• Texture tip: Avoid overbaking to keep the flan creamy rather than dry.
• Dairy substitute: For a dairy-free version, try using coconut condensed milk and coconut milk, though the flavor will vary from traditional Peruvian flan.

Nutrition Facts

Serving Suggestions

Peruvian flan is best served chilled, straight from the fridge. The caramel sauce adds a glossy finish and a burst of sweetness that complements the creamy custard perfectly.

For an extra special touch, serve with fresh berries or a sprinkle of toasted coconut flakes. You can also pair it with a cup of strong coffee or a dessert wine for an elegant finish to your meal.

If you’re interested in more delicious dessert ideas, be sure to check out our Chocolate Chippy Pumpkin Bread Mix Vegan Recipe Made Easy for a sweet plant-based treat.

Conclusion

Making Peruvian flan at home is both satisfying and rewarding. This dessert offers a wonderful balance of creamy texture and caramel sweetness that is sure to impress family and friends.

Its straightforward recipe, relying on simple pantry staples, means you don’t need to be an expert baker to create a stunning dessert.

Whether you’re celebrating a special occasion or simply want to indulge in something decadent, this flan is a perfect choice. Don’t forget to experiment with the flavor variations to make it your own unique creation.

For more inspiring recipes and culinary adventures, explore our collection including the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Happy cooking and buen provecho!

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