Classic Mexican Flan Recipe: Creamy Caramel Custard
40 minutes
676 reads
About Classic Mexican Flan Recipe: Creamy Caramel Custard
Indulge in the rich, creamy perfection of authentic Mexican Flan! This classic dessert features a silky smooth custard base made with condensed and evaporated milk, creating an unforgettable texture. The luscious caramel topping adds a touch of sophisticated sweetness, making it the perfect ending to any meal.Our easy-to-follow recipe guides you through each step, from crafting the perfect caramel to achieving a flawlessly smooth custard. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success. Prepare to impress your family and friends with this elegant dessert that's surprisingly simple to make. Get ready to savor every bite of this heavenly Mexican treat!
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Custard
- 3 Eggs large, organic preferred
- 1 can (14 oz) Sweetened Milk condensed
- 1 can (12 oz) Milk evaporated
- 1 tsp Vanilla Extract
- 1/2 tsp Salt adjust to taste
For Baking
- 2 cup Water for water bath
- 9-inch Baking Dish round baking dish or ramekins
Instructions
Prepare the Caramel
- Combine sugar and water in a heavy-bottomed saucepan over medium heat. Do not stir.
- Cook, swirling the pan occasionally, until the sugar melts and turns a deep amber color.
- Carefully pour the caramel into the bottom of your prepared baking dish, tilting to coat the bottom evenly.
Make the Custard
- In a blender, combine eggs, condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth and well combined.
- Strain the custard mixture through a fine-mesh sieve into a separate bowl to remove any lumps.
Bake the Flan
- Carefully pour the custard mixture over the caramel in the baking dish.
- Place the baking dish into a larger roasting pan or Instant Pot. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (for water bath). If using an Instant Pot, add 2 cups of water to the inner pot and use a trivet to keep the baking dish elevated.
- If using a conventional oven, bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean.
- If using an Instant Pot, set to high pressure for 30 minutes, followed by a natural pressure release for 20 minutes. Then carefully quick release any remaining pressure.
Cool and Chill
- Remove the flan from the water bath/Instant Pot and let it cool completely to room temperature before chilling in the refrigerator for at least 4 hours, or preferably overnight.
Unmold and Serve
- To unmold, run a thin knife around the edges of the flan to loosen it from the dish. Place a serving plate upside down over the baking dish and carefully invert it.
- The flan should slide out onto the plate. Garnish and serve chilled.
Recipe Notes
Expert Tips for Perfect Mexican Flan
- Use high-quality ingredients: The richer the milk and eggs, the creamier and more flavorful your flan will be.
- Don't overcook: Overcooked flan can become rubbery. Use a toothpick or knife to check for doneness – it should come out with just a few moist crumbs attached.
- Chill thoroughly: Allowing the flan to chill completely ensures it sets properly and enhances the creamy texture.
- Prevent cracking: A slow, gentle cooling process will reduce the risk of cracks in your finished flan. Avoid drastic temperature changes.
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Recipe Nutrition
Calories: 134kcalCarbohydrates: 26gProtein: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 428mgSugar: 26g
Bhavisha Talati
Articles: 4
4 Comments
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This looks so inviting! Thank you.
This is fantastic! Thank you for sharing.
What a great recipe! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.