Flan Recipe: A Classic Reinvented

William Isaías shares with us one of his all-time favorite preparations, the flan recipe: A classic reinvented.

With its silky texture and delicately sweet flavor, it has been a favorite for generations.

This traditional dessert, originally from Roman cuisine, has transcended borders and eras, adapting to the local tastes of countless cultures.

Here you will learn from its traditional version to the most modern ones, such as the impossible cake or chocoflan.

History of flan

Flan Recipe William Isias
Caramel custard on white dish, Popular dessert in cafe

With its soft texture and sweet flavor, it has a history that spans many centuries and several cultures.

Its roots go back to the Roman Empire, where a primitive version of it was prepared as a kind of savory dish with fish or meat, seasoned with a mixture of eggs and spices.

It was not until the Middle Ages that it began to take its sweet form, when the addition of sugar or honey began to become popular in Europe.

The expansion over time is also a testament to the cultural and culinary influences that spread with the empires and their conquests.

When the Spanish brought it to the New World, local variations were incorporated, such as the addition of coconut milk or tropical fruits in Latin America.

Today it is a beloved dessert in many cultures, with each region adding its own distinctive touch.

Classic flan ingredients

An exceptional flan starts with quality ingredients.

The basic components include eggs, milk and sugar.

Vanilla and caramel are added to enhance its flavor and presentation, creating a perfect balance between sweetness and texture.

Flan preparation

Passionate pastry chef William Isaías shares one of his favorite recipes.

The preparation is a meticulous process that begins with the caramelization of the sugar until a golden liquid is obtained.

You pour it in the bottom of individual molds or in a large one.

The main ingredients, eggs, milk and sugar, are beaten gently to avoid the incorporation of air, keeping the texture dense and smooth.

The mixture is poured over the hardened caramel and cooked in a bain-marie in the oven, where the indirect heat allows the flan to cook evenly without burning.

The result is a creamy dessert with a silky caramel top layer.

Flan William Isaias

Regional variations

Regional variations reflect the rich culinary diversity of the regions where this dessert has been adapted.

Each variant contributes local ingredients and unique techniques that enrich the tradition of.


Popular in the coastal regions of Latin America, it incorporates coconut milk, offering an intense tropical flavor and lighter texture.


In Mexico, the Napolitano differs in that it is thicker and creamier, thanks to the addition of cream cheese in its recipe.


In Puerto Rico, this one combines smooth caramel with a rich blend of cream cheese, resulting in a dessert that is both smooth and decadent.

French vanilla

In France, known as crème caramel, it is noted for its subtle vanilla essence and is often served with cream or fresh fruit as a garnish.

These variations not only show adaptability to different tastes and local resources, but also celebrate how a simple dessert can be a canvas for culinary creativity worldwide.

Classic Reinvented William Isaias


Also known as “impossible cake,” this is a creative Mexican fusion where it is baked on top of a layer of chocolate cake.

Resulting in a combination of textures and flavors that magically separate during baking.

Coffee Flan

In Colombia and Brazil, it is flavored with strong coffee, giving it a robust flavor that combines wonderfully with the sweetness of caramel.

Modern cuisine

Modern cuisine represents an amalgamation of tradition and the avant-garde, offering fertile ground for experimentation.

As new technologies and techniques become accessible, chefs and pastry chefs can explore previously unimaginable dimensions in preparation.

Equipment such as precision thermal ovens and specialized cookware allow for more precise control of processes.

Resulting in textures and flavors that enhance the traditional profile of desserts.

In addition, modern cuisine benefits greatly from globalization.

Ingredients that were once exotic or difficult to obtain are now within reach, allowing a fusion of flavors that enrich traditional recipes.


William Isaías teaches you the classic flan recipe and its variations.

From the article we can draw the following conclusions:

  • It is a dessert with a deep cultural history, whose roots extend through several ancient civilizations;
  • regional variations demonstrate how it adapts and evolves with local cultural influences;
  • the incorporation of local ingredients and modern techniques has allowed it to remain relevant and appealing in contemporary cuisine;
  • despite its many variations, it continues to be recognized and loved around the world, demonstrating its versatility and global appeal;
  • experimentation with different flavors and combinations, reflects the trend of fusing traditions to create unique and memorable dining experiences.
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