Classic Mexican Flan
Indulge in the rich, velvety decadence of Classic Mexican Flan, a timeless dessert that’s as impressive as it is easy to make. This traditional recipe features a creamy custard base made with a luscious blend of sweetened condensed milk, evaporated milk, whole milk, and eggs, perfectly infused with fragrant vanilla extract. Topped with a golden, glossy caramel layer created from melted sugar, each bite offers a heavenly balance of sweetness and silky texture. Baked in a gentle water bath (baño maría) for that signature smooth finish, this flan is then chilled to perfection, allowing the caramel to infuse every layer. Ideal for special gatherings or a cozy night in, this flan serves eight and is best enjoyed cold, letting the deep caramel flavor shine. A must-try for fans of authentic Mexican desserts!
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Recipe Information
Ingredients
- 1 cup granulated sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 5 large eggs
- 2 teaspoons vanilla extract
- 4 cups water (for water bath)
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon until it turns into a golden caramel (about 8-10 minutes). Be careful not to burn the sugar.
Quickly pour the caramel into the bottom of a 9-inch round baking dish or flan mold, tilting to evenly coat the bottom. Set it aside for the caramel to harden.
In a large blender, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract. Blend until smooth and well combined.
Pour the blended mixture over the hardened caramel in the baking dish.
Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (this is called a water bath or baño maría).
Bake in the preheated oven for 50-55 minutes, or until the flan is set but slightly jiggly in the center. A knife inserted near the center should come out clean.
Carefully remove the baking dish from the water bath and let it cool to room temperature.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
To unmold, run a knife around the edges of the flan to loosen it. Place a plate with a rim over the flan dish, and quickly invert it to release the flan onto the plate. The caramel sauce will flow over the top.
Serve chilled and enjoy your creamy, luscious Mexican flan!
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 511.6 g | 186% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 511.6 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 18.5 mcg | 92% | |
| Calcium | 2364 mg | 182% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3173 mg | 68% | |
*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.
