Mexican Flan Baked Caramel Custard
Indulge in the timeless elegance of Mexican Flan Baked Caramel Custard, a silky-smooth dessert that combines creamy custard with a luscious caramel glaze. This classic recipe starts with golden, homemade caramel beautifully coating the dish, followed by a rich blend of sweetened condensed milk, whole milk, eggs, and fragrant vanilla extract. Baked in a traditional water bath to ensure the perfect texture, this flan delivers a melt-in-your-mouth experience with every bite. Ideal for dinner parties or a special family treat, this easy-to-follow recipe guarantees a show-stopping finale to any meal. Serve chilled and watch the caramel cascade into a glossy topping as you unveil this delightful dessert!
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Recipe Information
Ingredients
- 200 grams granulated sugar (for caramel)
- 390 grams sweetened condensed milk
- 500 milliliters whole milk
- 5 eggs
- 2 teaspoons vanilla extract
- 1500 milliliters water (for water bath)
Instructions
Preheat your oven to 175°C (350°F).
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly, until it liquefies and turns golden brown. Be cautious as sugar burns easily.
Immediately pour the caramel into the bottom of a round glass or ceramic flan dish, tilting the dish to coat the bottom evenly. Set aside to let the caramel harden.
In a blender, combine the sweetened condensed milk, whole milk, eggs, and vanilla extract. Blend until smooth and well combined.
Pour the blended custard mixture through a strainer into the caramel-coated flan dish. This will ensure a smooth texture.
Place the flan dish in a large roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the sides of the flan dish, creating a water bath.
Cover the flan dish tightly with aluminum foil to prevent the top from browning too much.
Bake in the preheated oven for 60 minutes or until the flan is set but still slightly jiggly in the center.
Remove the flan dish from the water bath and allow it to 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 serving plate upside down over the flan dish, and invert the flan onto the plate. The caramel will flow over the top, creating a beautiful glaze.
Slice and enjoy your creamy Mexican Flan Baked Caramel Custard!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 55.9 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 224 mg | 17% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 299 mg | 6% | |
*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.
