mexican flan

An easy flan recipe made with only 5 simple ingredients! This creamy custard dessert is topped with caramel and popular in Mexico, Spain and Latin America.

Easy Flan Recipe

sugar

eggs

sweetened condensed milk

milk

vanilla extract

Preheat oven to 350°F.

Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.

Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.

Set the caramel-coated pan aside to cool and harden.

In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren&#x27;t too many air bubbles in the mixture.

Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.

Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.

Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that&#x27;s okay - it will continue to cook with the residual heat.

Once it&#x27;s cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.

To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!

Carefully lift the flan pan up. The flan should be on the plate - if it&#x27;s not, place the pan back down and let it sit for a few minutes. Don&#x27;t freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.

Slice the flan and serve with the rich caramel sauce!

A scrumptious Mexican dessert with all the tips to make it your new favorite recipe.

Mexican Flan (Egg Custard with Caramel Sauce)

sweetened condensed milk (14 oz)

white sugar

In a blender, pour in the condensed milk, regular milk and the eggs, Blend together and set aside.

Preheat oven to 350 degrees

For the caramel sauce:

Pour the sugar in a saucepan on the stove and turn the heat to medium-low.

The sugar will begin to melt and use a spatula to stir it. Make sure you tend to it, stirring constantly.

The sugar will start to caramelize turning a light brown color when fully melted.

The next step you need to work very quickly. Be sure to use a pot holder to avoid burning yourself, both the pan you are pouring from and the one you are pouring the caramel into will get VERY HOT. Be careful as you pour the caramel sauce and spread it around with the spatula, it hardens REALLY fast. You need to spread the sauce on the bottom of the pan and up the sides. I found it worked best if you start on the sides letting the sauce drip down into the middle and you quickly placed it along the sides.

Give your custard another quick blend and then pour it into your pan, you want the custard to go up about 3/4 of the way up the pan.

If you are using a flan pan than put on the top and latch it, if using a cake pan or ramekins cover them tightly with tin foil.

Put your flan inside another baking dish and add water until it reaches half way up.

Bake the flan for 1 hour and 15 minutes.

Remove the flan and test it with a toothpick. You want the toothpick to come out clean, if not put it back in for another 10 or f15 minutes and test again.

Leave the pan sealed and let it cook then refrigerate for a minimum of a couple hours to overnight.

Remove the flan from the refrigerator and using a knife run it around the edge of the flan to loosen it. Use a plate where the lid or foil was and holding them tightly together flip the flan onto the plate. Your flan is ready to savor!

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Top 2 mexican flan recipes from across the web

The most viewed mexican flan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Flan Recipe

Mexican Flan (Egg Custard with Cara...

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