If you’ve been craving a rich, creamy flan that’s super easy to make, you’re in the right place! This easy Mexican caramel flan recipe is made with just four simple ingredients and they are, eggs, sugar, milk, and a splash of vanilla. That’s it! It’s the real deal, just like the classic flan I grew up eating. With a silky smooth texture and a deep golden caramel, this homemade flan is perfect for family gatherings, holidays, or anytime you’re in the mood for a sweet treat. Trust me, once you try it, you’ll want to make it over and over again!
WHY YOU WILL LOVE THIS RECIPE
- Dreamy, silky texture – this flan is so creamy and smooth, it just melts in your mouth. Pure heaven!
- That caramel though – sweet, golden, and a little toasty… it’s the perfect topping when you flip it out.
- Only 4 ingredients – eggs, sugar, milk, and vanilla. That’s it! Nothing fancy, just simple goodness.
- Super easy to make – the caramel does its thing, and the flan batter comes together in no time.
- Perfect for make-ahead – flan loves to chill in the fridge, so you can make it the day before and just kick back when it’s dessert time.
EXPERT BAKING TIPS TO MAKE THE BEST MEXICAN CARAMEL FLAN
- Let the sugar do its thing. No stirring! Just let it melt and caramelize on its own for that perfect deep golden color.
- Keep an eye on the caramel. It can go from gorgeous to burnt real quick, so stay close once it starts turning amber.
- Whisk the eggs and sugar really well. You want it nice and foamy, it makes the flan extra smooth and light.
- Take it slow with the milk. Pour the hot milk into the eggs little by little while whisking. It’s the secret to a creamy flan.
- Don’t skip the water bath. I know it’s an extra step, but it’s 100% worth it. It keeps the flan super silky with no cracks.
INGREDIENTS FOR EASY MEXICAN CARAMEL FLAN
- Sugar – you’ll need sugar for both the caramel and the flan. Regular white granulated sugar works perfectly.
- Milk – whole milk is best for that rich, creamy texture. You want the extra fat for the smoothest flan.
- Eggs – large eggs help set the flan and give it that soft, custardy texture. Make sure they’re at room temperature if you can.
- Pure vanilla extract – just a little bit brings a warm, cozy flavor to the flan. I love using a good quality vanilla for the best taste.
HOW TO MAKE MEXICAN CARAMEL FLAN
- Make the caramel: In a heavy-bottomed saucepan over medium heat, melt the sugar. Stir gently until it melts completely and turns a rich golden color. Quickly pour the caramel into your baking dish, tilting it around so the bottom is coated. Be careful — that caramel is super hot!
- Mix the custard: In a large bowl, whisk together the eggs, milk, and vanilla extract until nice and smooth. You don’t want a ton of bubbles here, just a creamy mixture.
- Combine: Gently pour the custard mixture over the hardened caramel in your dish.
- Bake: Place your flan dish inside a larger roasting pan. Fill the outer pan halfway with hot water (this water bath helps the flan cook gently and stay silky smooth). Bake at 350°F (175°C) for about 50–60 minutes, or until the center is just set but still a little jiggly.
- Cool and chill: Let the flan cool at room temperature, then pop it into the fridge for at least 4 hours (overnight is even better!) to fully set.
- Unmold and serve: Run a knife around the edges of the flan to loosen it up. Place a serving plate over the top of the baking dish and quickly flip it over. Lift the dish carefully and watch that golden caramel sauce cascade down. 😍
RECIPE FAQ
Can I use a different type of sugar for the caramel?
Yes, you can substitute white sugar with brown sugar or coconut sugar for a slightly different flavor. Brown sugar will give the caramel a deeper, richer taste.
How do I know when the flan is done baking?
Your flan is ready when the edges are set, but the center still has a slight wobble. You can test by gently shaking the pan, it should move like jelly but not be liquid.
Can I use a different flavor in my flan?
You can infuse the flan with flavors like vanilla, cinnamon, or even coffee for a unique twist. Just add your flavoring to the milk mixture before baking.
Will a different pan work to make this flan?
You can use any oven-safe dish, but make sure it’s not too deep. A regular round cake pan or a pie dish works well. Just ensure it fits inside your water bath for even cooking.
Easy Mexican Flan Recipe
Get ready to fall in love with this easy, melt-in-your-mouth Mexican Caramel Flan Recipe! With just four simple ingredients, eggs, sugar, vanilla, and milk. This dessert is as easy to make as it is delicious. The creamy texture and golden caramel topping make it the perfect sweet treat for any occasion. Trust me, once you try it, you’ll be hooked!
Equipment
- Flan mold or baking dish (preferably aluminum or ceramic)
- Medium-sized pot (for melting the sugar)
- Whisk (for mixing eggs and sugar)
- Mixing bowl (for the egg and sugar mixture)
- Measuring cups and spoons (use a scale for accuracy)
- Baking pan (to hold the flan mold in water during baking)
- Oven
- Aluminum foil (optional, to cover the flan mold during baking)
Ingredients
- Sugar: 3 cups 600 grams
- Milk: 3 cups 750 grams
- Eggs: 6 large eggs 300 grams
- Vanilla extract: 1 ½ teaspoons 6 grams
Instructions
- In a heavy-bottomed saucepan over medium heat, melt the sugar. Stir gently until it melts completely and turns a rich golden color. Quickly pour the caramel into your baking dish, tilting it around so the bottom is coated. Be careful — that caramel is super hot!
- In a large bowl, whisk together the eggs, milk, and vanilla extract until nice and smooth. You don’t want a ton of bubbles here, just a creamy mixture.
- Gently pour the custard mixture over the hardened caramel in your dish.
- Place your flan dish inside a larger roasting pan. Fill the outer pan halfway with hot water (this water bath helps the flan cook gently and stay silky smooth). Bake at 350°F (175°C) for about 50–60 minutes, or until the center is just set but still a little jiggly.
- Let the flan cool at room temperature, then pop it into the fridge for at least 4 hours (overnight is even better!) to fully set.
- Run a knife around the edges of the flan to loosen it up. Place a serving plate over the top of the baking dish and quickly flip it over. Lift the dish carefully and watch that golden caramel sauce cascade down.
Notes
Serving Tip:
Serve your flan chilled with a light sprinkle of cinnamon or fresh berries on top for a touch of extra flavor. It’s the perfect dessert after a spicy meal or just as a sweet treat to share with loved ones!Storage Tip:
Store any leftover flan in an airtight container in the fridge for up to 3 days. The caramel will soften a bit as it sits, but it still tastes absolutely delicious!
Carla
mejor flan