Flan Mexicano
Silky caramel custard infused with cinnamon and vanilla, baked in a water bath until just set. A classic Mexican dessert that looks fancy but requires only basic ingredients and patience.
- Total time
- 50 min
- Servings
- 6
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.5 cup granulated sugar, divided
- 2 cup whole milk
- 1 cup heavy cream
- 5 whole large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- 1
Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pour 0.75 cup sugar into a small saucepan with no liquid. Place it over medium-high heat and do not stir; instead, tilt and swirl the pan every 20 seconds so the sugar melts evenly.
- 3
Watch the melting sugar carefully. Stop tilting once the sugar turns the color of dark honey (about 5 minutes), then immediately pour the hot caramel into a flan dish or round baking dish, tilting to coat the bottom and sides. Set aside to cool.
- 4
Pour the milk and heavy cream into a small saucepan and heat over medium-low heat, stirring occasionally, until tiny bubbles form around the edge, about 5 minutes. Do not boil.
- 5
Crack the 5 eggs into a blender and add the remaining 0.75 cup sugar, vanilla extract, and cinnamon.
- 6
Blend on low speed for 10 seconds until the mixture is light and uniform, with no visible egg white streaks.
- 7
Turn off the blender. Slowly pour the warm milk and cream into the blender while it runs on low speed, stopping to scrape down the sides with a spatula once halfway through, until fully combined.
- 8
Pour the flan custard through a fine-mesh strainer into the caramel-lined baking dish, pressing gently with the back of a spoon to catch any cooked egg bits.
- 9
Place the flan dish inside a larger roasting pan. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the flan dish, creating a water bath that keeps the custard creamy.
- 10
Carefully slide the roasting pan into the 325°F oven and bake for 35 to 40 minutes. The flan is done when the edges are set but the center still jiggles slightly when you gently shake the dish.
- 11
Remove the roasting pan from the oven using both hands. Carefully lift the flan dish out of the hot water bath and set it on a wire cooling rack.
- 12
Let the flan cool to room temperature on the rack, about 30 minutes, then cover it loosely with plastic wrap and refrigerate for at least 4 hours or overnight so the caramel sauce settles to the bottom.
- 13
To serve, run a thin knife around the inside edge of the dish to loosen the flan, then invert it onto a shallow serving plate so the caramel drips down the sides.
Tools you’ll need
- small saucepan
- flan dish or 9-inch round baking dish
- blender
- roasting pan (larger than flan dish)
- fine-mesh strainer
- rubber spatula
- wire cooling rack
- plastic wrap
- thin knife
- shallow serving plate
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