What country is flan from?

Flan, as we know it in Mexico, has Spanish roots. It was originally a Roman dish made with eggs and milk, which the Spanish adapted and brought to Latin America. In Mexico, flan became creamier and more caramel-forward, evolving into the rich, silky dessert we love today.

What is a common mistake when making flan?

One of the biggest mistakes is overcooking the custard. Whether you’re using the oven or making microwave flan pudding , cooking too long can cause the eggs to curdle, leading to a rubbery texture. Always use medium heat and stop once the center jiggles slightly. It will continue to set as it cools.

Why is flan called pudding in Japan?

In Japan, flan is commonly known as “purin,” a term derived from “pudding.” It refers to a soft custard dessert topped with caramel. Though similar in appearance and ingredients, Japanese purin is slightly firmer and more jiggly, which explains the name overlap with Western-style puddings.

How long does flan need to set in the fridge?

Flan should chill in the refrigerator for at least 2 hours to fully set. For best results, overnight chilling allows the flavors to meld and the texture to firm up. If you’re short on time, a one-hour chill will still work for your microwave flan pudding —just serve it directly from the ramekin.

Microwave Flan Pudding – Quick & Delicious 10-Min Dessert Recipe

Name: Microwave Flan Pudding Recipe
Prep time: 2 min
Cook time: 2 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 1 egg; 4 tbsp sweetened condensed milk; 4 tbsp whole milk (or oat milk); 1/2 tsp vanilla extract; 1 tbsp sugar (for caramel)

Description

This quick and creamy microwave flan pudding delivers rich caramel flavor in just 10 minutes—no oven or water bath required!

Ingredients

Scale

1 egg

4 tbsp sweetened condensed milk

4 tbsp whole milk (or oat milk)

1/2 tsp vanilla extract

1 tbsp sugar (for caramel)

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Instructions

1. Add sugar and a few drops of water to a microwave-safe ramekin. Microwave in 15-second intervals until caramelized. Swirl and let set.

2. In a small bowl, whisk the egg, condensed milk, milk, and vanilla until smooth.

3. Pour mixture over the set caramel in the ramekin.

4. Microwave on medium power for 90 seconds. Rest 30 seconds. Microwave in 15-second intervals until set.

5. Cool to room temp. Chill at least 2 hours in fridge.

6. Run a knife around edges and flip onto a plate. Serve cold or warm.

Notes

Use medium microwave power (600W) for best results.

Chill overnight for firmer texture.

You can double the recipe for two servings.

Prep Time: 2 minutes
Cook Time: 2 minutes
Category: Mexican Desserts
Method: Microwave
Cuisine: Mexican

Nutrition

Serving Size: 1 ramekin
Calories: 260
Sugar: 32g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 6g
Cholesterol: 110mg