Mexican Flan: Creamy Caramel Custard Dessert
A beloved Mexican dessert, flan features a silky-smooth vanilla custard topped with golden caramel. This classic treat is a staple at celebrations and family gatherings, blending Spanish and Mexican culinary traditions.
Equipment
- Round baking dish or ramekins
- Roasting pan
- Mixing bowl
- Whisk or blender
- Small saucepan
- Fine-mesh sieve
- Knife or spatula
Ingredients
- 1 cup granulated sugar for caramel
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan over medium heat, melt 1 cup sugar, stirring constantly until it turns a golden amber color. Quickly pour caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
- In a large bowl, whisk eggs until smooth. Add sweetened condensed milk, evaporated milk, vanilla extract, and salt. Mix until well combined.
- Strain the custard mixture through a fine-mesh sieve for a silky texture.
- Pour the custard over the cooled caramel in the baking dish.
- Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish (water bath).
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert onto a serving plate, allowing the caramel to drizzle over the top.
Notes
For extra richness, try adding cream cheese to the custard. Flan is best served chilled and can be made a day ahead. Garnish with fresh berries or a sprinkle of cinnamon if desired.
Nutrition
Calories: 270kcalCarbohydrates: 40gProtein: 7gFat: 9gSaturated Fat: 4gCholesterol: 110mgSodium: 120mgPotassium: 180mgSugar: 38gVitamin A: 8IUVitamin C: 2mgCalcium: 20mgIron: 2mg
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