Dessert

Classic Mexican Flan

Name: Classic Mexican Flan
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 0.75 cup granulated sugar; 2 tbsp water; 1 can sweetened condensed milk; 1 can evaporated milk; 4 pcs large egg; 1 tsp vanilla extract; 50 g cream cheese softened (optional)

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

VegetarianGluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

58%Score

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

Storage

Store leftover flan covered in the refrigerator.