This Mexican flan recipe is elegant, delicious, and super simple to make. The flan is so rich, creamy, and airy that after you take a bite, you won't be able to stop eating it! Whether you want to make it for a special occasion or as a sweet addition to weeknight dinner, it's sure to impress.
Table of Contents
What Is Flan?
Flan is a creamy custard dessert topped with a rich caramel sauce. It's a popular dessert in Latin America and Europe. Originally, Spaniards brought this "flat cake" or "flaon" to Mexico during the Spanish conquest, and it is now a beloved dessert all throughout Mexico. You can typically find it at authentic Mexican restaurants, and it's a must-order if it's on the dessert menu.
Why You'll Love This Recipe
It's a crowd-pleaser. Not only will custard lovers enjoy this recipe, but pudding lovers, caramel lovers, and dessert lovers alike will be obsessed with this dessert. I've served it at a number of family get-togethers and parties with friends, and everyone always can't stop talking about how good it was!
It's crazy delicious.This is an indulgent dessert like no other. The creamy and airy custard base is velvety smooth, with a melty caramel sauce on top.
It's simple to make. There's nothing better than a luxurious delicacy that's actually not too hard to make. The process may seem intimidating, but the steps are simple, and I'll walk you through each one. Trust me, if I can make it, you can too!
Ingredients Needed
For the flan:
- Condensed milk- the sweetened condensed milk works perfectly since this custard mixture isn't extremely sweet.
- Eggs- help with the structure of this dessert.
- Milk- I used whole milk, but any regular milk or nondairy milk works too.
- Vanilla extract- adds just the right amount of flavor.
For the caramel:
- White granular sugar- turns a caramelly color when cooked
- Water
How To Make Mexican Flan
Step 1: Make the caramel. First, preheat your oven to 350°F (180ºC). Place the sugar and water in a medium-sized saucepan, and boil without stirring at medium heat until the sugar dissolves. Once the sugar dissolves, reduce the heat and keep boiling until the syrup turns light brown in color.
Step 2: Pour the caramel. Next, pour the caramel into a round pan about 6 inches in size. Swirl it around the pan evenly to coat the bottom and the sides. Let it cool for a few minutes.
Step 3: Make the flan. Put the condensed milk, eggs, milk, and vanilla extract in a blender and process until everything combines into a smooth mixture.
Step 4: Create a water bath. Slowly pour the flan mixture into the caramel-coated pan and cover it with aluminum foil. Put the pan inside a large roasting pan, deep baking dish, or anything where it will fit with some extra room. Add warm water to the pan and fill it around the flan pan until it reaches about ¾ of an inch high.
Step 5: Bake. Put the flan in the oven and bake it for 50 minutes or until it sets and looks firm. Let the flan cool completely, then run a knife around the edges to loosen it.
Step 6: Serve. Place a large serving plate on top of the pan and invert quickly. Then slice the flan, serve alone or with some vanilla ice cream, and enjoy.
Tips To Make The Best Recipe
- I like to bake the flan in a 6- to 7-inch round cake pan and a deep baking dish. However, if you have a flan mold or pan, feel free to use that.
- The flan will keep cooking while it cools, so make sure it doesn't overbake in the oven. You'll want to check it frequently towards the end of the baking time.
- Make sure the caramel is cooled in the pan before you add the flan mixture to it, or it won't stick.
- Don't flip the flan until it has completely cooled, or you'll risk it falling apart.
Frequently Asked Questions
Can I store flan?
Yes, if you have any leftovers, you can transfer the flan to an airtight container and store it in the fridge for about 3 days. To keep if for longer, you can freeze the flan in a freezer-safe container for about a month or two.
What's the difference between creme brulee and flan?
Creme brulee and flan are similar in that they're both custard-based. The biggest difference is the topping. Creme brulee has a sugared top that is caramelized with a torch to create a thin candied layer. Flan has a liquid caramel topping that sticks to it throughout baking.
How can I tell the flan is baked?
You will know the flan is baked when the center is just slightly jiggly, but it is set around the edges. You can also check to see if it's done by inserting a toothpick near the center. If it's still liquid, it needs more time, but if there's some resistance to it, it's time to remove it from the oven.
Why is my flan breaking?
If you notice your flan cracking, it's because the flan is overbaked. The trickiest part of baking it is making sure it isn't overcooked in the oven because it will still cook while cooling in the pan. You'll also want to make sure that the water bath in the pan is high enough to help it cook right.
More Recipes
- Rice pudding with condensed milk
- Bread pudding with vanilla sauce
- Fried ice cream
- Sopapilla cheesecake
- Cherry cheesecake
Yield: 8 servings
Mexican Flan Recipe
This Mexican flan recipe is elegant, delicious, and super simple to make. The flan is so rich, creamy, and airy that after you take a bite, you won't be able to stop eating it! Whether you want to make it for a special occasion or as a sweet addition to weeknight dinner, it's sure to impress.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Ingredients
- 1 can of condensed milk
- 5 large eggs
- ¼ cup milk
- 1 tsp. of vanilla
For the caramel:
- 1 cup of sugar
- ¼ cup water
Instructions
- Preheat your oven to 350°F (180ºC).
- In a medium-sized saucepan, place sugar and water, and boil at medium heat without stirring - until the sugar dissolves.
- When the sugar dissolves, reduce the heat and keep boiling until the syrup becomes light brown caramel. This step will take about 10 minutes. Next, pour the caramel into your oven-proof pan (round pan about 6-7 inches), swirling the caramel to cover the bottom and sides of the pan evenly. Let cool.
- Place the rest of the ingredients in a blender and process until you have a smooth mixture.
- Pour the mixture slowly into the prepared pan and cover it with aluminum foil.
- Place the pan inside a large baking pan. Add warm water to the pan until it reaches about ¾ inch.
- Place flan in the oven for 50 minutes or until it looks firm. The flan will keep cooking while it cools, so do not let it longer in the oven. Let it cool. Once the flan has cooled, run a knife between it and the baking pan.
- Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel from spilling from the pan. Slice, serve, and enjoy.
Nutrition Information:
Serving Size:
0.5 cup
Amount Per Serving:Calories: 358Total Fat: 9.1gSaturated Fat: 4.7gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 140mgSodium: 132mgCarbohydrates: 62.1gFiber: 0gSugar: 62gProtein: 9.5g
