Flan Mexicano
A silky smooth custard dessert with a caramelized sugar base and hints of vanilla and cinnamon. This classic Mexican treat is elegant yet simple to prepare.
- Total time
- 50 min
- Servings
- 6
- Calories
- 380
- Protein
- 8g
Ingredients
- 1 cup sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 whole large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Blend condensed milk, evaporated milk, eggs, vanilla, cinnamon, and salt in a blender until smooth, about 1 minute.
- 3
Pour 1 cup sugar into a 9-inch round baking dish. Heat over medium heat (on stovetop) for 5-7 minutes, stirring occasionally, until melted and golden amber.
- 4
Quickly tilt and rotate the dish to coat the bottom and sides evenly with caramel. Set aside to cool for 2 minutes.
- 5
Pour the blended custard mixture over the caramel in the baking dish.
- 6
Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (water bath).
- 7
Bake for 50-60 minutes until the custard is set but slightly jiggly in the center when gently shaken.
- 8
Remove from the water bath and cool completely on a wire rack, about 1 hour.
- 9
Refrigerate for at least 4 hours or overnight.
- 10
Run a thin knife around the edges of the flan. Place a serving plate on top and invert, allowing the caramel to drape over the custard.
Tools you’ll need
- 9-inch round baking dish
- blender
- roasting pan
- wire rack
- thin-bladed knife
- stovetop
- oven
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