4 Milk Mexican Flan
Indulge in the creamy decadence of 4 Milk Mexican Flan, a luxurious dessert that elevates traditional flan with the richness of four types of milk—sweetened condensed milk, evaporated milk, whole milk, and heavy cream. This silky and luscious treat begins with a golden caramel layer that melts in your mouth, perfectly complementing the smooth, custard-like texture of the flan. Baked gently in a water bath, this recipe ensures a flawless, velvety finish every time. With the subtle fragrance of vanilla and the perfect balance of sweetness, this show-stopping dessert is ideal for any occasion. Serve it chilled and let the cascading caramel sauce add the final touch of indulgence. Perfect for lovers of authentic Mexican desserts, this flan promises to be the creamiest, most satisfying version you've ever tasted.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 397 grams Sweetened condensed milk
- 354 milliliters Evaporated milk
- 250 milliliters Whole milk
- 120 milliliters Heavy cream
- 5 Large eggs
- 1 tablespoon Vanilla extract
- 1 pinch Salt
- 1000 milliliters Water (for the water bath)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it becomes a golden, caramel consistency. Be careful not to burn it.
Quickly pour the caramelized sugar into a 9-inch round baking dish or flan mold, tilting it to coat the bottom evenly. Set aside to let the caramel cool and harden.
In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, heavy cream, eggs, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and well combined.
Pour the blended mixture over the hardened caramel in the baking dish through a fine mesh strainer to ensure a silky, smooth texture.
Place the baking dish in a larger roasting pan. Fill the roasting pan with enough hot water to reach about halfway up the sides of the baking dish, creating a water bath.
Carefully transfer the roasting pan to the preheated oven. Bake for 60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
Remove the flan from the water bath and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the baking dish, then quickly invert to release the flan onto the plate. The caramel sauce will flow over the flan as it is unmolded.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 477.5 g | 174% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 472.9 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 2680 mg | 206% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
