Description
A classic Mexican dessert, this Mexican Flan features a creamy custard base made with eggs, evaporated milk, and condensed milk, topped with a rich caramel sauce. Baked in a water bath for a smooth, silky texture, it’s a perfect sweet treat to enjoy chilled.
Ingredients
Scale
Caramel
- 1 cup sugar
Flan Custard
- 6 large eggs
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can condensed milk
- 1 teaspoon vanilla extract
Other
- Hot water (for the water bath)
Instructions
- Prepare the Caramel: In a saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns golden brown and caramelizes. Quickly pour the hot caramel into a round cake pan, tilting the pan to evenly coat the bottom before it hardens.
- Blend the Flan Mixture: In a blender, combine 6 large eggs, 1 can (12 oz) evaporated milk, 1 can (14 oz) condensed milk, and 1 teaspoon vanilla extract. Blend the mixture until it is completely smooth and well combined.
- Assemble for Baking: Pour the custard mixture gently over the set caramel in the cake pan. Place the cake pan inside a larger oven-safe dish filled halfway with hot water to create a water bath, which helps the flan cook evenly and prevents cracking.
- Bake: Preheat the oven to 350°F (175°C). Place the water bath setup in the oven and bake for approximately 50 minutes, or until the center of the flan is set but still slightly jiggly. To test, insert a knife or toothpick into the center – it should come out clean.
- Chill and Serve: Remove the flan from the oven and water bath, then let it cool to room temperature. Refrigerate the flan for at least 4 hours or overnight to fully set. To serve, run a knife around the edges, invert onto a serving plate, and allow the caramel to drizzle over the top.
Notes
- Be careful when handling hot caramel as it can cause severe burns.
- The water bath is essential to prevent the custard from curdling and to ensure a smooth texture.
- For best results, prepare the flan a day ahead to allow it to fully chill and set.
- You can customize the flavor by adding a touch of cinnamon or citrus zest to the custard mixture.
- Use a round cake pan with a removable bottom or a traditional flan mold for easier unmolding.
