Description
A classic and elegant dessert, Authentic Mexican Flan features a smooth vanilla custard topped with a rich caramel glaze. Naturally gluten-free and made with pantry staples, it’s perfect for celebrations or everyday indulgence.
Ingredients
1 cup granulated sugar (for caramel)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs
1 tablespoon pure vanilla extract
Pinch of salt
Hot water (for water bath)
Instructions
- Preheat the oven to 350°F (175°C).
- In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring occasionally, until it becomes a golden amber caramel.
- Quickly pour the caramel into an 8-inch round cake pan or flan mold, swirling to coat the bottom evenly. Let it cool and harden.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth.
- Pour the custard mixture over the hardened caramel in the mold.
- Place the mold inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the flan mold.
- Bake for 50–60 minutes, until the flan is set with a slight jiggle in the center.
- Remove from oven and let it cool in the water bath. Then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges, place a plate on top, and invert the flan to release it with the caramel topping.
Notes
Use a heavy-bottomed pan for even caramelization.
Do not over-blend to avoid bubbles in the custard.
Straining the custard before baking can help achieve a smoother texture.
Flan is best served chilled after a few hours of refrigeration.
Leftovers keep well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 38g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
