Mexican Flan
Indulge in the luscious flavors of authentic Mexican Flan, a classic dessert that’s irresistibly creamy, smooth, and crowned with a rich golden caramel sauce. This timeless treat is made with a blend of sweetened condensed milk, evaporated milk, and whole milk, creating a velvety texture that simply melts in your mouth. Enhanced with the warmth of vanilla extract and the perfect balance of eggs, this baked custard dessert achieves an elegant simplicity. Crafted with a homemade caramel base and baked in a gentle water bath for that signature silky consistency, Mexican Flan is an ideal make-ahead dessert, served chilled for ultimate enjoyment. Perfect for any occasion, it’s a showstopping finale guaranteed to impress your guests!
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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
- 1 tablespoon vanilla extract
- 1 pinch of salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns into a golden caramel. Be careful not to burn it.
Immediately pour the caramel into a 9-inch round baking dish, tipping the dish to evenly coat the bottom. Set aside to let the caramel harden.
In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth and fully incorporated.
Pour the mixture gently over the hardened caramel in the baking dish.
Place the baking dish inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 60-70 minutes, or until the flan is set but still slightly jiggly in the center when moved.
Remove the baking dish from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it. Place a large serving plate upside down over the baking dish and quickly invert to release the flan onto the plate. The caramel on the bottom will flow over the top as a sauce.
Slice and enjoy this creamy, caramel-topped dessert!
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 510.9 g | 186% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 506.3 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 2598 mg | 200% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3391 mg | 72% | |
*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.
