When I say "FLAN," you already know this article is going to be good because, honestly, who doesn't love flan? And if you're not a fan, read this carefully and go try it right now. Flan pairs well with everything: dulce de leche, whipped cream, after a milanesa, after pasta, after a steak – and even by itself. Experts recommend it with coffee or wine, so you can imagine just how versatile it is.
Below, we've shared a few recipes so you can make it at home, but let's be honest, there's nothing quite like sitting down in a restaurant and being served a freshly made flan, with that unique aroma and caramel drizzled all around. It's a dessert for any time of day: lunch, tea, or dinner. Let's call it the "wild card," because it never disappoints, always saving the day.
First, the caramel is made by mixing eggs (without beating), yolks, and sugar. Then, cream, hot milk, and vanilla are added. It’s mixed, strained, and baked. The cooking process is crucial, as it's tested frequently to achieve the perfect texture – creamy yet firm, avoiding any air in the mixture. At Burgio, the flan is served mixed, with dulce de leche and cream.
Pro tip: Take advantage and order a pizza beforehand, it's delicious.
Where: Cabildo 2477.
Knowing that it was one of Diego Maradona’s favorite desserts, prepared by his mother, "La Tota," is enough to guarantee it's a winner. At Maradona (10), they heat the milk with sugar and mix it with dulce de leche and eggs. Liquid caramel is poured into molds and baked. It’s served with cream or mixed. Believe it or not, they recommend pairing it with red wine, a shot of whiskey, or coffee. Different options, but all worth trying.
Pro tip: The place is fully decorated with jerseys, soccer balls, and photos of the #10. Definitely worth a visit.
Where: Juramento 1700.
At Lo de Jesús, nothing goes wrong. All the cuts of meat are spectacular, and so is the flan. Milk, cream, dulce de leche, and starch are mixed with a whisk until dissolved and then brought to a boil. Separately, eggs, yolks, and sugar are mixed, and the hot mixture is added gradually to avoid lumps. It’s baked in a water bath, chilled, and it's the best flan you’ll ever try.
Pro tip: They use two types of dulce de leche and a touch of orange zest with sea salt to give the flan a special flavor.
Where: Gurruchaga 1406.
The flan preparation at Corte involves reducing fresh cow’s milk, white sugar, and whole vanilla pods. Then, fresh eggs from free-range chickens are added, and it’s cooked at a low temperature in a steam oven. The flan is served with fresh cream and vanilla, some sea salt crystals, and organic dulce de leche. They tell us it’s the most requested dessert and a menu favorite since day one.
Pro tip: They recommend pairing it with a bitter coffee or a good red wine.
Where: Av. Olazábal 1391.
A key tip from the kitchen: the main difference between a professional and an amateur recipe is 100% the cooking process. At Nuestro Secreto, they add cream infused with vanilla pods and very little sugar to balance the natural sweetness of the flan. A little secret? They add salted almonds to enhance the flavors.
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Pro tip: The recommendation is to pair it with a Chardonnay with medium acidity.
Where: Posadas 1086.
Although the flan recipe is a unique, well-kept secret, La Parolaccia has shared a few details that make us even more eager to try it. They serve it with yogurt, almonds, and orange jelly – an irresistible combination. They make it using only egg whites, and it’s one of the most ordered desserts in the restaurant.
Pro tip: Go for lunch or dinner and then treat yourself to their incredible flan.
Where: Various locations (Barrio Norte, Recoleta, Palermo, Belgrano, Puerto Madero, San Isidro, Pilar).
At La Capitana, the flan is made with yolks, sugar, cream, milk, and vanilla pods. It can be served in three ways: with chantilly cream, with dulce de leche, or mixed. We recommend pairing it with a brut cava that goes wonderfully with its sweetness. It’s obviously one of the most popular desserts after a great dinner, perfect to cap off an unforgettable meal.
Pro tip: Don’t miss their amazing vermouth selection.
Where: Guardia Vieja 4446.
They begin by preparing the caramel in the flan molds, mixing sugar and water. Then, milk, sugar, and lemon peel are combined. Once the mixture is smooth, the molds are filled and go straight to the oven. At Albamonte, the flan is served with dulce de leche, cream, or mixed. All three options are a hit. The special touch that sets it apart is that they cook it in a wood-fired oven, giving it a unique flavor.
Pro tip: Eat heartily at this must-visit restaurant, and finish with the flan.
Where: Av. Corrientes 6735.
We tried to get the secret to their flan, but the chef wouldn’t reveal anything, so you’ll have to trust us and go try it yourself – it has a special touch that makes it incredible. What we do know is that at Banu Bistro start by making caramel with syrup, sugar, water, and then blend it with milk, dulce de leche, yolks, and vanilla essence. It’s cooked in a water bath and then chilled.
Pro tip: The caramel must be a light golden color for the flan to be perfect.
Where: Núñez 1616.
At Mago, the flan is coconut-based, prepared by infusing the milk overnight. The next day, it’s boiled, strained, and combined with eggs and sugar, all cooked in a water bath. It’s served mixed, with dulce de leche or cream. It’s one of their best-selling desserts, and customers usually finish their dinner by sharing this delicious flan.
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Pro tip: Chef Victoria Santo de Olivera says the secret is knowing exactly when to stop the cooking process.
Where: Av. Monroe 1595.
At Cauce, they offer a “trilogy” of three flans: vanilla, coffee, and dulce de leche. The vanilla flan is made by mixing warm milk with sugar, eggs, and vanilla essence, while the coffee one follows a similar process with more eggs and a mild coffee essence. The dulce de leche flan stands out for its creaminess, thanks to a blend of cream, yolks, and a generous amount of dulce de leche. They serve it with dulce de leche and chantilly cream. It’s one of the most requested desserts for its variety, perfect for sharing an authentic Argentine experience.
Pro tip: A tasting platter of three flans on one dish. Need we say more?
Where: Alicia Moreau de Justo 440.
At Rufino, they heat the milk with half the sugar used in the final recipe. In a separate bowl, they mix the eggs, yolks, and the remaining sugar. Slowly, they incorporate the warm milk while stirring carefully. The mixture is then strained and combined with vanilla pods. The molds are filled with caramel and baked at 110°C for 20-30 minutes. They shared the exact recipe with us, but noted there’s a special secret they can’t reveal.
Pro tip: Pair the flan with a glass of rosé wine made from Cabernet Franc grapes.
Where: Av. Pres. Manuel Quintana 465, Hotel Mío Buenos Aires basement.
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