Authentic Mexican Flan
This authentic Mexican flan is a rich, creamy dessert with a silky custard base and a golden caramel topping that melts in your mouth. Made with simple ingredients—eggs, milk, sugar, and vanilla—this classic treat is both elegant and easy to prepare. The secret to its smooth texture is a gentle water bath and plenty of patience while it chills to perfection. Whether you’re making it for a special occasion or just indulging your sweet tooth, this flan is guaranteed to impress. One bite, and you'll see why it’s been a beloved favorite for generations!
Equipment
- Flanera, 9-inch Round Cake Pan, or Ramekins : The mold where the flan will set. A traditional flanera with a lid is ideal, but a cake pan or individual ramekins also work.
- Heavy-Bottomed Saucepan : Used for caramelizing the sugar evenly without burning.
- Whisk or Blender : For mixing the custard smoothly and preventing air bubbles.
- Fine-Mesh Sieve (Optional but Recommended) : Helps strain the custard to remove any egg bits, ensuring a perfectly smooth texture.
- Large Baking Dish or Roasting Pan : Needed for the water bath (bain-marie) to cook the flan gently and evenly.
- Kettle or Measuring Cup for Hot Water : Used to pour hot water into the baking dish for the water bath.
- Aluminum Foil : Lightly covers the flan while baking, preventing over-browning.
- Knife or Thin Spatula : To run along the edges and help release the flan from the mold.
- Serving Plate with a Slight Lip : Essential for flipping the flan and catching the caramel sauce.
Ingredients
- 1 Cup Sugar (for the caramel)
- 1 Can of evaporated milk (12 oz)
- 1 Can of sweetened condensed milk (14oz)
- 3 Large eggs
- 2 Egg yolks
- 1 Tbsp Vanilla extract
- 1/4 Tsp Salt
Instructions
- Prepare the Caramel:In a medium saucepan, melt the sugar over medium heat, stirring constantly to prevent burning. Once it turns a golden amber color, quickly pour it into a round baking dish, swirling to coat the bottom.
- Mix the Custard:In a blender, combine the evaporated milk, condensed milk, eggs, egg yolks, vanilla, and salt. Blend until the mixture is smooth. Pour this over the caramel in the baking dish.
- Bake the Flan:Preheat your oven to 350°F (175°C). Place the filled baking dish in a larger baking pan and add hot water to the outer pan (about halfway up the sides of the flan dish). Bake for about 50-60 minutes, or until set but still slightly jiggly in the center.
- Cool and Serve:Let the flan cool in the water bath, then refrigerate it for at least 4 hours. To serve, run a knife around the edges of the flan, and invert onto a plate, allowing the caramel to flow over the custard.
Notes
Make-Ahead Tips
✅ Prepare 1-2 Days in Advance : Flan can be made up to 48 hours ahead and stored in the fridge until ready to serve. This makes it a stress-free dessert for parties or special occasions. ✅ Unmold Just Before Serving : Keep the flan in its baking dish until you're ready to serve. The longer it sits, the more the caramel will liquefy, making it easier to release. ✅ Speed Up Cooling if Needed : If you need to serve flan the same day, place it in an ice bath for 30 minutes before transferring it to the fridge to chill faster.How to Store Flan Properly
✅ Refrigerate in an Airtight Container : Once fully cooled, cover the flan tightly with plastic wrap or foil and store it in the refrigerator for up to 3-4 days. ✅ Keep It in the Mold Until Serving : Storing it in the baking dish helps prevent it from drying out and keeps the caramel from spilling. ✅ Separate Slices for Leftovers : If you’ve already unmolded the flan, store any leftover slices in an airtight container with the caramel sauce poured over them to keep them moist.Can You Freeze Flan?
Yes, but freezing flan is not ideal because it can slightly alter the texture. If you need to freeze it: ✅ Wrap It Well : Store flan in an airtight, freezer-safe container or wrap it tightly in plastic wrap and foil to prevent freezer burn. ✅ Freeze for Up to 1 Month : Flan can be frozen for up to 1 month. Beyond that, the texture may become grainy. ✅ Thaw Slowly in the Fridge : Move the frozen flan to the refrigerator and let it thaw overnight before serving. Avoid microwaving, as it can ruin the delicate custard.How Long Does Flan Last?
- In the fridge : 3-4 days
- In the freezer : Up to 1 month