The Mexican dessert made from eggs, milk, and caramelized sugar is flan.
Flan is a smooth baked custard topped with a layer of soft caramel sauce. The basic mixture of eggs, milk, and sugar sets into a delicate custard, while the caramel is usually placed in the mold first and becomes a glossy topping when the dessert is turned out. It may be flavored with vanilla, citrus zest, cinnamon, or other ingredients.
Flan is widely eaten in Mexico, where it is served at homes, restaurants, bakeries, and sometimes informal food stalls. Mexican versions include flan napolitano, which adds cream cheese for a richer texture, and flan de cajeta, which uses cajeta, a goat’s-milk caramel.
The dessert belongs to the broader crème caramel family and has roots in European custard traditions. It is often confused with tres leches, a soaked sponge cake, or arroz con leche, a rice pudding. Chocoflan is another related Mexican favorite: it combines chocolate cake with a layer of flan and is sometimes called impossible cake because the layers reverse during baking.