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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.
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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.