Classic Mexican Flan
This creamy, rich flan features a delicate custard base with a sweet caramel topping. It's a traditional Mexican dessert that is surprisingly simple to make at home, perfect for special occasions or a sweet ending to any meal.
An original recipe by Forkin
- Total time
- 5 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 493 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
caramel
- 0.75 cupgranulated sugar
- 2 tbspwater
custard
- 1 cansweetened condensed milk
- 1 canevaporated milk
- 4 pcslarge egg
- 1 tspvanilla extract
- 50 gcream cheese, softened(optional)
Equipment
saucepan · blender · wire rack · knife · baking dish · roasting pan
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 10 min
- 2
In a heavy-bottomed saucepan, combine the granulated sugar and water for the caramel over medium heat.
About 1 min
- 3
Cook the sugar mixture without stirring, swirling the pan occasionally, until it turns a rich amber color.
About 8 min
Cook’s note: Watch carefully as it can burn quickly once it starts to color.
- 4
Immediately pour the hot caramel into a 9-inch round baking dish or a flan mold, tilting the dish to coat the bottom evenly.
About 1 min
Cook’s note: Work quickly as the caramel sets fast.
- 5
In a blender, combine the sweetened condensed milk, evaporated milk, large eggs, vanilla extract, and cream cheese (if using).
About 2 min
Cook’s note: Ensure the cream cheese is softened for a smoother blend.
- 6
Blend until the mixture is completely smooth and well combined.
About 1 min
- 7
Carefully pour the custard mixture over the cooled caramel in the baking dish.
About 1 min
- 8
Place the baking dish into a larger roasting pan.
- 9
Pour hot water into the roasting pan until it comes about halfway up the sides of the flan dish.
About 1 min
Cook’s note: This creates a water bath (bain-marie) which helps the flan cook gently and evenly.
- 10
Carefully transfer the roasting pan with the flan to the preheated oven.
- 11
Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
About 1 hr
Cook’s note: A knife inserted near the edge should come out clean.
- 12
Remove the flan from the water bath and let it cool completely on a wire rack at room temperature.
About 30 min
- 13
Once cooled, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
About 4 hr
Cook’s note: Chilling is crucial for the flan to firm up and for the caramel to liquefy.
- 14
To serve, run a thin knife around the edge of the flan to loosen it.
About 1 min
- 15
Place a serving plate upside down over the flan dish and carefully invert the flan onto the plate.
About 1 min
Cook’s note: The caramel sauce will pour over the flan as it releases.
Per serving
Nutrition
- Calories
- 493.2kcal
- Protein
- 14.7g
- Carbs
- 72.9g
- Fat
- 15.2g
- Sugar
- 63g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover flan covered in the refrigerator.
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