Flan

Flan Mexicano (Mexican Caramel Custard)

A silky baked custard of eggs, evaporated milk, and sweetened condensed milk, poured over a layer of dark amber caramel and unmolded so the syrup cascades down the sides. A dessert inherited from Spain that has become a staple of Mexican home cooking.

Prep

20 min

Cook

60 min

Total

80 min

Serves

6 to 8

Difficulty

Easy

Recipe ingredients

• •200 g (1 cup) granulated sugar, for the caramel
• •60 ml (¼ cup) water, for the caramel
• •5 whole (5 large) eggs, room temperature
• •1 whole (1 large) egg yolk
• •397 g (14 oz can) sweetened condensed milk, one standard can (La Lechera is traditional)
• •354 ml (12 fl oz can) evaporated milk, one standard can
• •5 ml (1 tsp) vanilla extract, Mexican vanilla preferred
• •1 L (4 cups) hot water, for the bain-marie (baño María)

Steps

1. 1 Preheat the oven to 175°C / 350°F. Set a rack in the middle and place a deep roasting pan on it to hold water for the bain-marie.
2. 2 Make the caramel: combine the 200 g sugar and 60 ml water in a heavy-bottomed saucepan over medium heat. Stir only until the sugar dissolves, then stop stirring and swirl the pan occasionally. Cook until the syrup turns a deep amber color, 8–12 minutes. Watch closely, as caramel goes from golden to burnt in seconds.
3. 3 Immediately pour the hot caramel into a 1.5–2 L (6–8 cup) metal flan mold or ring pan, tilting quickly to coat the bottom and slightly up the sides. Set aside to harden while you make the custard.
4. 4 In a blender, combine the 5 whole eggs, 1 egg yolk, the sweetened condensed milk, the evaporated milk, and the vanilla. Blend on low just until smooth, about 10–15 seconds. Do not over-aerate, or the custard will be full of bubbles.
5. 5 Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher, then carefully pour it into the caramel-lined mold.
6. 6 Cover the mold tightly with aluminum foil. Place it in the roasting pan and pour the hot water into the pan until it reaches halfway up the sides of the mold.
7. 7 Bake for 50–60 minutes, or until the custard is just set around the edges but still has a slight jiggle (about 1 cm / ½ inch) in the center when you nudge the pan. The internal temperature in the center should read 76–80°C / 170–175°F on an instant-read thermometer. Do not overbake, or the flan will weep and turn rubbery.
8. 8 Carefully lift the mold from the water bath, remove the foil, and let it cool to room temperature on a rack, about 1 hour. Then refrigerate, still covered, for at least 6 hours, preferably overnight.
9. 9 To unmold, run a thin knife around the edge of the flan. Invert a serving plate with a rim over the mold, hold the plate and mold firmly together, and flip in one quick motion. Lift the mold away slowly so the caramel drizzles over the top and down the sides.