Description
A creamy, dreamy Mexican flan with a glossy caramel topping that melts in your mouth.
Ingredients
Scale
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 5 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ¼ cup water
- Pinch of salt
Instructions
- In a heavy-bottomed saucepan, combine ½ cup of granulated sugar and ¼ cup of water over medium heat. Avoid stirring.
- Keep an eye on it as it changes color from clear to a light golden brown.
- Quickly pour the caramel into your flan mold, swirling it to coat the bottom.
- Let the caramel harden for about 15-20 minutes.
- In a blender, combine evaporated milk, sweetened condensed milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth.
- Taste the mixture and adjust vanilla if needed.
- Preheat the oven to 350°F (175°C) and prepare a larger baking pan.
- Pour the flan mixture over the caramel once set and place it in the larger pan.
- Pour hot water into the larger pan until it reaches halfway up the sides of the flan pan.
- Bake for about 50-60 minutes or until the flan is set but slightly jiggly in the center.
- Let it cool to room temperature for an hour, then refrigerate for at least 4 hours.
- To serve, run a knife around the flan and invert it onto a plate.
Notes
Letting the flan refrigerate overnight enhances its flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 70mg