Description
This classic Mexican Flan is a creamy, rich custard dessert topped with a smooth caramel sauce. Perfectly baked in a water bath to achieve a silky texture, this flan balances the sweetness of condensed milk with the creaminess of evaporated milk, enhanced by a touch of vanilla. Ideal for serving as a delightful finish to any meal.
Ingredients
Scale
For the Flan
- 6 large eggs
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can condensed milk
- 1 teaspoon vanilla extract
For the Caramel
- 1 cup sugar
- Hot water (for the water bath)
Instructions
- Prepare the Caramel: In a saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a golden brown color. Quickly pour the caramel into a round cake pan, swirling it to evenly coat the bottom. Set aside to harden.
- Blend the Flan Mixture: In a blender, combine the eggs, evaporated milk, condensed milk, and vanilla extract. Blend on medium speed until the mixture is completely smooth and uniform in texture.
- Assemble for Baking: Pour the custard mixture carefully over the set caramel in the cake pan. Place this cake pan into a larger, oven-safe baking dish and fill the outer dish with hot water halfway up the sides of the cake pan to create a water bath.
- Bake: Preheat your oven to 350°F (175°C). Bake the flan in the water bath for approximately 50 minutes or until the center is set and slightly jiggly but not liquid.
- Chill and Serve: Remove the flan from the water bath and let it cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight. To serve, run a knife around the edge of the pan, invert the flan onto a serving plate, allowing the caramel to flow over the top.
Notes
- Be careful when handling hot caramel as it can cause severe burns.
- Using a water bath prevents cracks and ensures a creamy texture in the flan.
- For best results, refrigerate the flan overnight to allow flavors to meld and for the custard to fully set.
- If you don’t have a blender, you can whisk the ingredients by hand until smooth, but blending ensures a smoother texture.
- The caramel hardens quickly once poured into the pan, so work fast to cover the bottom before it sets.
