Flan Mexicano

Name: Flan Mexicano
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 2
Cuisine: Mexico
Ingredients: Sugar, for the caramel — 1 cup (200 g / 7 oz); Eggs — 4; Sweetened condensed milk — 1 can (395 g / 14 oz); Evaporated milk — 1 can (350 g / 12.3 oz); Vanilla extract — 1 tsp

The Quirky Foodster Team

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20 min

Prep

60 min

Cook

Servings

Ingredients

Sugar, for the caramel — 1 cup (200 g / 7 oz)
Eggs — 4
Sweetened condensed milk — 1 can (395 g / 14 oz)
Evaporated milk — 1 can (350 g / 12.3 oz)
Vanilla extract — 1 tsp

Method

Melt the sugar in a saucepan over medium heat, without stirring, until it turns a deep amber caramel.
Immediately pour the caramel into the base of a round baking dish, tilting to coat the bottom evenly; let it cool and harden slightly.
Preheat the oven to 160°C (325°F).
Blend or whisk the eggs, condensed milk, evaporated milk and vanilla until smooth.
Pour the custard mixture over the set caramel in the dish.
Place the dish in a larger roasting pan and add hot water to come halfway up the sides, creating a water bath.
Bake for 50–60 minutes until the custard is set but still slightly wobbly in the centre.
Cool completely, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edge and invert onto a serving plate, allowing the caramel to flow over the top.

Introduction: A silky baked custard topped with a layer of soft caramel, one of Mexico’s most beloved desserts, served at nearly every celebration.

Cultural Background: Flan arrived with Spanish colonisation and was fully embraced into Mexican dessert culture, often enriched with condensed milk for an especially creamy, dense texture distinct from other regional versions.

Tips: Watch the caramel closely as it melts — it can go from golden to burnt quickly. Chilling thoroughly, ideally overnight, makes the flan much easier to unmould cleanly.

Variations: Add a few tablespoons of cream cheese to the custard for an even denser, richer flan. Flavour with a little orange zest or ground cinnamon.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: This is a cold dessert and is not reheated.

Nutrition: Per serving (approx.): 340 kcal, 8 g protein, 12 g fat, 50 g carbohydrate.

FAQs:

Q: Why does my flan have air bubbles?

A: Whisking too vigorously can incorporate air; blending

Q: Can flan be made ahead?

A: Yes, it’s best made a day ahead, as it needs time to chill and set fully.