Mexican Flan is a rich, creamy custard dessert topped with a golden layer of homemade caramel. Baked in a water bath until silky, then chilled and inverted, it’s a show-stopping treat with minimal ingredients and maximum elegance. Each bite melts in your mouth with sweet vanilla flavor and a gentle caramel finish.
In a medium saucepan over medium heat, melt the sugar, swirling occasionally until it becomes a smooth golden caramel.
Quickly pour the caramel into the bottom of a round baking dish or flan mold, tilting to coat the bottom evenly.
In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth and well combined.
Pour the custard mixture over the set caramel.
Place the dish in a larger pan and add hot water halfway up the sides to create a water bath.
Bake at 350°F (175°C) for 60 minutes or until the center is just set.
Remove from the oven and let cool to room temperature.
Then chill in the fridge for at least 4 hours (or overnight) to set completely.
To serve, run a knife along the edge, place a plate on top of the dish, and carefully invert.
Lift the dish to reveal the caramel topping flowing over the flan.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
