Mexican Flan
A rich, silky Mexican flan made with sweetened condensed milk, evaporated milk, and a deep amber caramel sauce, baked gently in a water bath for the perfect creamy texture
Equipment
- 9-inch round baking dish
- larger roasting pan (for water bath)
- Blender or any tool to blend the mix
Ingredients
Caramel
- 1 cup granulated sugar
- 3 tbsp water
Custard
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Caramel
- In a saucepan over medium heat, combine the sugar and water, swirling the pan occasionally but avoiding stirring with a spoon, since stirring can cause the sugar to crystallize.
- Cook for 8-10 minutes, until the sugar turns a deep amber color, then immediately pour it into the bottom of a 9-inch round baking dish, tilting the dish to coat the bottom evenly before it hardens.
Blend and Prepare the Custard
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt, blending until completely smooth and well combined.
- Pour the custard mixture over the hardened caramel in the baking dish.
Bake in a Water Bath
- Place the baking dish inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish, creating a water bath.
- Bake at 350°F (175°C) for 50-60 minutes, until the custard is set around the edges but still has a slight jiggle in the center, then carefully remove from the water bath and let cool to room temperature.
Chill and Unmold
- Cover and refrigerate the flan for at least 4 hours, or preferably overnight, allowing it to fully set and the caramel to soften into a sauce. To unmold, run a thin knife around the edges, then invert onto a serving plate, letting the caramel sauce pour over the top.
Notes
- Avoiding stirring the sugar while it caramelizes prevents crystallization, so swirl the pan gently instead if you need to encourage even melting.
- Working quickly once the caramel reaches the right color is important, since sugar continues to darken from residual heat even after it's removed from the stove, and it can go from perfect to burnt within seconds.
- The water bath is essential for a smooth, silky texture, since it prevents the custard from cooking too quickly or unevenly, which can lead to a curdled, rubbery result.
- Chilling the flan for the full recommended time genuinely matters, both for the texture to fully set and for the caramel to properly soften into a pourable sauce.
- This dessert is a great make-ahead option, since it actually needs time in the refrigerator anyway, making it perfect for preparing a day before a gathering.