Simply the Best Mexican Flan
Indulge in the silky decadence of "Simply the Best Mexican Flan," a classic dessert that blends creamy textures with rich caramel flavors. This authentic flan recipe features a luscious custard made from a trio of milks—sweetened condensed, evaporated, and whole—infused with vanilla for a hint of sweetness. The highlight is its golden caramel topping, created by melting sugar to perfection and layering it as the base. Baked gently in a water bath to achieve its signature velvety consistency, this dessert is chilled to amplify its smooth, melt-in-your-mouth appeal. Perfect for any occasion, this Mexican flan is a show-stopping dessert that's easy to make yet irresistibly indulgent. Serve chilled and watch it disappear at your next dinner party or family gathering! Keywords: Mexican flan recipe, creamy flan dessert, easy flan with caramel, authentic Mexican desserts.
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, combine the granulated sugar and 2 tablespoons of water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture cook until it turns a golden-brown caramel color, about 8-10 minutes.
Quickly pour the caramelized sugar into the bottom of a round 9-inch glass baking dish or metal pie pan, tilting it to coat the bottom evenly. Set aside to harden.
In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract. Blend on medium speed until smooth and well combined.
Carefully pour the milk mixture over the hardened caramel in the baking dish.
Place the baking dish in a larger roasting pan and add enough hot water to the pan to reach about halfway up the sides of the flan dish (this is called a water bath, or 'bain-marie').
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the flan is set in the center but still slightly jiggly.
Remove the flan from the water bath and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.
To serve, run a knife around the edges of the flan to loosen it, then invert the baking dish onto a serving plate. The caramel sauce will pour over the top. Slice and enjoy!
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1108 mg | 369% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 474.2 g | 172% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 469.7 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 2598 mg | 200% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3386 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.
