Mexican flan with caramel Recipe
Mexican flan is a silky baked custard dessert cooked in a water bath, with a thick layer of caramel on the bottom that turns into a sauce once inverted. It’s a bit like a cross between a no-bake cheesecake and crème caramel, but lighter and more milky. In Mexico it often appears at Sunday lunches and family celebrations as a sweet end to the meal.
This flan has an exceptionally silky, gently wobbling texture thanks to the combination of condensed milk and fresh milk, which sets it apart from heavier cream-based desserts. The thick layer of caramel that turns into a rich amber sauce after unmoulding gives a pleasant contrast between milky sweetness and the slight bitterness of caramel. It’s exactly the kind of dessert that rounds off long, lively Sunday family lunches in Mexico.
Chef's tips
Heat the caramel patiently without stirring, just swirling the pan gently – if you start stirring with a spoon it can crystallise and turn grainy. Mix the egg-and-milk mixture only until combined, without whipping, because an overly aerated flan will have holes like cheese instead of a smooth texture. Make sure the water bath doesn’t boil too vigorously – if the water starts bubbling, lower the oven temperature, otherwise the flan may set too quickly and turn rubbery.
How to serve
It’s best served very well chilled, straight from the fridge, with an extra spoonful of caramel from the bottom of the tin drizzled over each slice. It goes wonderfully with a small black coffee or espresso after a hearty meal, and on summer evenings it also pairs well with an ice-cold iced coffee. It’s a dessert that impresses guests at birthdays or Mexican-themed dinners, and at the same time can be prepared the day before when you know you’ll be home late from work.
Ingredients
- sugar for the caramel - 150 g
- water for the caramel - 3 tablespoons
- sweetened condensed milk from a can - 400 g
- milk whole, 3.2% fat - 400 ml
- egg at room temperature - 4 pieces
- egg yolk for better texture - 2 pieces
- vanilla extract or vanilla sugar - 1 teaspoon
- salt pinch, to enhance the caramel flavour - 1 pinch
Preparation
- Preheat the oven to 160°C (top and bottom heat). Prepare a round baking tin about 20 cm in diameter or several smaller ramekins, plus a larger baking tray to hold the water.
- Put the sugar and water into a saucepan. Heat over medium heat without stirring until the sugar dissolves and starts to turn golden. When the caramel is amber in colour, remove the pan from the heat and carefully pour the caramel into the bottom of the tin, quickly tilting it so the base is evenly coated. Be careful, the caramel is very hot.
- In a large bowl mix the condensed milk with the regular milk, then add the vanilla extract and a pinch of salt.
- In a separate bowl lightly beat the eggs and yolks with a fork or whisk just until combined, without whipping to a foam. Pour the eggs into the milk mixture, stirring gently so you don’t incorporate too much air.
- Strain the mixture through a sieve into a jug to remove any lumps. Then pour it over the set caramel in the tin.
- Place the flan tin on the larger tray or in a deep roasting pan. Pour in hot water so it comes halfway up the sides of the flan tin – this is the water bath.
- Put everything into the oven and bake for 50–60 minutes until the custard is set. The flan is ready when the centre wobbles slightly when you gently shake the tin but is no longer liquid.
- Remove the tin from the water bath and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, gently loosen the edges of the flan from the tin with a knife. Place a large plate on top of the tin and, in one confident motion, invert so the flan slides onto the plate and the caramel runs down the sides as a sauce.
Storage
Store leftover flan covered in the fridge and eat within 2–3 days. Keep it in the baking dish or in an airtight container so it doesn’t absorb fridge odours.
