Flan De Nata


Flan De Nata

Recipe and pictures by Ericka Sanchez

This Flan de Nata is rich and creamy and just as delicious as a traditional flan. It’s been a while since I made a flan. This next one had to be an extra special one: Flan de nata.

Flan de nata is a bit different than the traditional flan. Because of the creaminess of the nata, the consistency is smoother but dense and firm. The taste is more rich and just as delicious than regular flan. I love using Parmalat Nata Crema para Desayuno because its taste is neutral and versatile. The flavor for this recipe can be easily modified by adding lime, orange juice or your favorite fruit pulp or juice.

Serves 6

Preparation time: 10 minutes

Cooking time: 1 hour 10 minutes

Ingredients for flan:

1 1/3 cups Parmalat Mata Para Desayunar

1 ¼ cup milk

¾ cup sugar

1 (4-inch) cinnamon stick

5 eggs

1 teaspoon vanilla extract

Ingredients for caramel topping:

1/3 cup granulated sugar

3 tablespoons water


Preheat oven to 350° F. Spray an 8-inch mold with non-stick cooking spray. Set aside.

Directions for caramel: Combine sugar and water in a medium pan over medium heat. Bring mixture to a boil and carefully swirl pan slowly until mixture is amber in color. Pour caramel into prepared mold. Swirl mold to coat the bottom of the pan. Set aside.


Directions for flan: Whisk together nata, milk, sugar in a large bowl. Transfer to a large saucepan over medium heat. Add cinnamon stick. Whisk slowly until mixture comes to a boil. Remove from heat and let cool completely.


Whisk eggs in a large mixing bowl. Strain nata mixture into eggs and whisk. Whisk in vanilla. Pour mixture into prepared mold. Place prepared mold in a large roasting pan and fill pan with hot water approximately halfway full.  Cover with aluminum foil and carefully place in oven.


Bake for 45-50 minutes. Remove from oven. Flan will be wobbly. Let cool covered in water-filled roasting pan for 2 hours then remove mold from roasting pan. Refrigerate overnight.

To serve, run a small knife on the edge of the flan. Invert on a serving plate shaking gently to release the flan. Slice and serve.