Easy Mexican Flan Recipe
A classic Mexican caramel flan made with eggs, milk, sugar, and vanilla. This traditional custard bakes gently in a water bath for a smooth, silky texture and unmolds with a rich caramel sauce.
Equipment
- Flan mold or shallow baking dish
- Medium saucepan (for caramel)
- Mixing bowl
- Whisk
- Roasting pan (for water bath)
- Kettle or saucepan (hot water)
- Oven
Ingredients
For the Caramel
- 1 cup granulated sugar
For the Custard
- 4 large eggs room temperature
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 175 C and bring a kettle of water to a simmer.
- Add the sugar to a saucepan over medium heat and cook without stirring until melted and deep amber in color. Carefully pour the caramel into the flan mold and tilt to coat the bottom evenly.
- In a bowl, whisk the eggs and sugar gently until combined. Slowly whisk in the milk and vanilla, mixing just until smooth.
- Pour the custard mixture over the set caramel.
- Place the flan mold inside a roasting pan and add hot water until it reaches halfway up the sides of the mold.
- Bake for 50 to 60 minutes, until the edges are set and the center jiggles slightly.
- Remove from the water bath and cool at room temperature, then refrigerate for at least 4 hours.
- Run a knife around the edges, invert onto a plate, and serve chilled.
Notes
Expert Tips
- Avoid whisking vigorously to prevent air bubbles in the custard.
- A slight jiggle in the center ensures a creamy, not rubbery, texture.
- Chill fully before unmolding for clean slices and proper caramel flow.