Mexican Flan Recipe

Silky, creamy, and irresistibly caramelized, Mexican Flan is a classic dessert that’s both elegant and easy to make. This rich custard dessert is baked in a golden caramel sauce, creating a stunning upside-down presentation when flipped onto a plate. With its smooth texture and deep caramel flavor, flan is a staple in Mexican cuisine, enjoyed at celebrations and family gatherings.

This traditional Mexican flan recipe uses simple ingredients like eggs, sugar, milk, and vanilla, yet delivers a luxurious dessert with a melt-in-your-mouth texture. Whether you’re making it for a special occasion or just a sweet treat, this flan is sure to impress!

Kitchen Equipment Needed

• 9-inch round cake pan or flan mold (flanera)
• Baking dish for a water bath
• Saucepan
• Mixing bowls
• Whisk or blender
• Measuring cups and spoons

Ingredients Overview

• Sugar: Creates the caramel layer that gives flan its signature topping.
• Evaporated & Sweetened Condensed Milk: The key to a rich, creamy texture.
• Eggs: Provides structure and smoothness.
• Vanilla Extract: Enhances the warm, sweet flavors.

Ingredients

For the Caramel

• 1 cup granulated sugar
• 1/4 cup water (optional, helps caramel cook evenly)

For the Flan Custard

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 3 large eggs
• 2 egg yolks
• 1 tablespoon vanilla extract

Directions

Step 1: Make the Caramel

1. In a medium saucepan, heat sugar over medium-low heat, stirring constantly until it melts and turns a deep golden brown.
2. Quickly pour the caramel into a flan mold or cake pan, tilting to coat the bottom evenly. Let it cool and harden.

Step 2: Prepare the Custard

1. In a blender or mixing bowl, combine evaporated milk, sweetened condensed milk, eggs, egg yolks, and vanilla extract.
2. Blend or whisk until smooth and well combined.

Step 3: Bake the Flan

1. Pour the custard mixture over the cooled caramel.
2. Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the flan mold (this creates a water bath for even cooking).
3. Bake at 350°F (175°C) for 50-60 minutes, or until the center is set but slightly jiggly.

Step 4: Cool & Unmold

1. Remove from the oven and let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
2. To serve, run a knife around the edges and carefully invert the flan onto a serving plate so the caramel drips over the top.

Prep Time

15 minutes

Cook Time

60 minutes

Chilling Time

4 hours

Total Time

5 hours 15 minutes

Nutrition (per serving, ~8 servings)

• Calories: ~280
• Fat: ~9g
• Carbohydrates: ~45g
• Protein: ~7g

Expert Tips

• For a Smoother Flan: Strain the custard through a fine mesh sieve before pouring over the caramel.
• Don’t Overcook: The flan should be slightly jiggly in the center—it will firm up as it cools.
• For a More Intense Caramel Flavor: Let the sugar caramelize to a deep amber color, but don’t let it burn.

FAQs

Can I make flan ahead of time?
Yes! Flan is best made a day in advance so the flavors can develop.

Why did my caramel harden before I could spread it?
Caramel hardens quickly! Work fast, and if needed, gently reheat the pan to loosen it.

What’s the best way to store flan?
Keep flan covered in the refrigerator for up to 4 days.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days, covered with plastic wrap.
• Freezing: Not recommended, as freezing changes the custard texture.

Substitutions & Variations

• Dairy-Free: Use coconut milk and condensed coconut milk.
• Coffee Flan: Add 1 teaspoon instant espresso powder to the custard.
• Citrus Twist: Add orange or lemon zest for a fresh flavor.

Mexican Flan Recipe

Silky, creamy, and irresistibly caramelized, **Mexican Flan** is a classic dessert that’s both elegant and easy to make. This rich custard dessert is **baked in a golden caramel sauce**, creating a stunning upside-down presentation when flipped onto a plate.

Print Recipe Pin Recipe

Equipment

• - 9-inch round cake pan or flan mold (flanera)
• - Baking dish for a water bath
• - Saucepan
• Mixing bowls
• - Whisk or blender
• Measuring cups and spoons

Ingredients

  

• #### **For the Caramel**
• - 1 cup granulated sugar
• - 1/4 cup water optional, helps caramel cook evenly
• #### **For the Flan Custard**
• - 1 can 12 oz evaporated milk
• - 1 can 14 oz sweetened condensed milk
• - 3 large eggs
• - 2 egg yolks
• - 1 tablespoon vanilla extract

Instructions

 

• #### **Step 1: Make the Caramel**
• In a **medium saucepan**, heat **sugar** over **medium-low heat**, stirring constantly until it melts and turns **a deep golden brown**.
• Quickly pour the caramel into a **flan mold or cake pan**, tilting to coat the bottom evenly. Let it cool and harden.
• #### **Step 2: Prepare the Custard**
• In a blender or mixing bowl, combine **evaporated milk, sweetened condensed milk, eggs, egg yolks, and vanilla extract**.
• Blend or whisk until smooth and well combined.
• #### **Step 3: Bake the Flan**
• Pour the custard mixture over the cooled caramel.
• Place the flan mold in a **larger baking dish** and fill the outer dish with **hot water** until it reaches halfway up the flan mold (this creates a water bath for even cooking).
• Bake at **350°F (175°C)** for **50-60 minutes**, or until the center is set but slightly jiggly.
• #### **Step 4: Cool & Unmold**
• Remove from the oven and let cool at **room temperature** for **30 minutes**, then refrigerate for **at least 4 hours or overnight**.
• To serve, run a knife around the edges and carefully **invert the flan onto a serving plate** so the caramel drips over the top.