Authentic Mexican Flan

Prep:30minCook:50min

Flan is a creamy custard that is bound by lots of whole eggs and can be silky smooth if baked just right. The trick is to bake it in a water bath until it is just set like jello, then take it out before the proteins in the eggs cook too tight and get rubbery. It is super simple, but takes knowing what to look for.

Updated at: Thu, 17 Aug 2023 04:02:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories380.6 kcal (19%)

Total Fat11.7 g (17%)

Carbs57.7 g (22%)

Sugars54.3 g (60%)

Protein12.3 g (25%)

Sodium196.4 mg (10%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Caramel

1 cupsugar

1 teaspoonlemon juice

½ cupwater

Custard

6eggs

large

1 ½ cupswhole milk

1 cupevaporated milk

1 x 14 ozsweetened condensed milk

can

1 tsporange zest

¼ tspcinnamon

0.5vanilla bean

or tsp vanilla

salt

Instructions

Step 1

* Preheat the oven to 325°F. 

Step 2

* Caramelize the sugar, corn syrup and water. Immediately pour into a 6-cup shallow flan mold. I only have a Tarte Tatin Pan, so I used that and it was perfect. 

Step 3

* Whisk together the eggs, milk, condensed milk, zest, cinnamon, and vanilla salt until well combined. 

Step 4

* Pour over caramel. Set the pan in a roasting pan and fill with HOT water, half way up the flan. 

Step 5

* Bake for about 40-50 minutes or until a knife comes out clean when inserted into the middle of the flan. 

Step 6

* Cool in the water bath, then refrigerate for at least 2 hours, but can be made 2 days in advance.