Authentic Mexican Flan Recipe
This classic Mexican flan is a rich, silky baked custard topped with a golden caramel sauce. With just a handful of ingredients—eggs, sweetened condensed milk, evaporated milk, vanilla, and sugar—you’ll create a traditional dessert that’s both comforting and elegant. Perfect for celebrations or make-ahead treats!
Equipment
- Heavy-bottomed saucepan
- Blender or hand whisk
- Ramekins or flanera (round mold)
- Roasting pan
- Oven-safe foil or lid
- Fine mesh sieve (optional)
- Knife or skewer for testing doneness
Ingredients
For the Caramel:
- ¾ cup granulated sugar
For the Custard:
- 4 large eggs (room temperature)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 tablespoon pure vanilla extract (Mexican vanilla preferred)
Instructions
Make the Caramel:
- In a dry, heavy-bottomed saucepan, melt sugar over medium heat, swirling (not stirring) until it turns golden amber. Quickly pour into the bottom of your mold or ramekins. Tilt to coat evenly. Set aside.
Mix the Custard:
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla. Blend until smooth. Optional: strain through a fine mesh sieve for ultra-smooth texture.
Set Up the Water Bath:
- Pour custard into the caramel-coated mold(s). Place into a large roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the mold.
Bake:
- Cover the mold(s) with foil. Bake at 350°F (175°C) for 50–60 minutes. It’s done when a knife inserted comes out clean and the center jiggles slightly.
Cool & Chill:
- Remove from water bath. Let cool at room temp, then refrigerate at least 4 hours or overnight.
Unmold & Serve:
- Run a knife around the edges. Invert onto a plate and let the caramel flow. Slice or serve whole.
Notes
- Caramel tip: Work quickly when pouring caramel—it hardens fast.
- Don’t skip the water bath: It ensures gentle, even cooking.
- Flavor boost: Add orange zest or cinnamon to custard for variety.
- Make-ahead: Best made the day before for optimal texture.
- Storage: Keeps in fridge up to 5 days. Can be frozen but texture may slightly change.