Creamy Mexican Flan Recipe with Silky Caramel Sauce
A rich and creamy Mexican flan with a smooth custard base and silky caramel sauce, perfect for any occasion and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (200g) granulated sugar (for caramel)
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 5 large eggs, room temperature
- 1 (14 oz / 396g) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Position a rack in the middle and prepare a large roasting pan for the water bath.
- Make the caramel sauce: In a medium saucepan over medium heat, add 1 cup granulated sugar. Stir gently as the sugar melts and turns a deep amber color (8-10 minutes). Pour the hot caramel into the flan mold or baking dish, coating the bottom evenly. Set aside to harden.
- Prepare the custard: In a large mixing bowl, whisk together 5 large eggs, 2 cups whole milk, 1 cup heavy cream, and 1 can sweetened condensed milk. Add 2 teaspoons vanilla extract and a pinch of salt. Whisk until smooth but avoid creating bubbles.
- Strain the custard through a fine-mesh sieve into another bowl to remove lumps.
- Pour the custard over the hardened caramel in the flan mold.
- Place the flan mold into the large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan mold.
- Bake for 50-60 minutes, until the custard is set but slightly jiggly in the center. A toothpick should come out clean or with a few moist crumbs.
- Remove the flan from the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- To serve, run a thin knife around the edges to loosen, place a plate over the mold, and flip quickly to unmold. The caramel will flow over the custard.
Notes
Use a heavy-bottomed saucepan to avoid burning caramel. Strain custard for extra silky texture. Water bath is critical to prevent cracks. Use room temperature eggs to avoid curdling. Chill flan overnight for best results. For dairy-free version, substitute whole milk and cream with full-fat coconut milk. Variations include adding cocoa powder for chocolate flan or spices like cinnamon and nutmeg.
Nutrition
- Serving Size: About 1/8 of the fla
- Calories: 320
- Sugar: 33
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Protein: 7
Keywords: Mexican flan, creamy flan, caramel flan, homemade dessert, easy flan recipe, silky caramel sauce, custard dessert