Description
Traditional Mexican Flan is a creamy caramel custard dessert made with eggs, milk, sugar, and a hint of orange zest, baked gently in a water bath for a smooth and silky texture. This classic recipe features a rich caramel layer coating the bottom of the pan, which becomes the top when served, delivering the perfect balance of sweetness and flavor.
Ingredients
Scale
Caramel
- ½ cup sugar
Flan Custard
- 6 large eggs
- 3 cups whole milk (or half and half for a creamier texture)
- ½ cup sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon grated orange rind
Instructions
- Make the Caramel: Heat ½ cup sugar in a skillet over medium heat, stirring constantly to prevent burning. Continue stirring until the sugar melts completely and turns a dark golden caramel color.
- Coat the Pan: Remove the skillet from heat immediately. Pour the hot caramel into a round tart or pie pan. Swirl the pan carefully to evenly coat the bottom with the caramel layer. Set aside.
- Prepare the Custard: In a large mixing bowl, beat the 6 eggs until smooth. Add the 3 cups of whole milk (or half and half), ½ cup sugar, 1½ teaspoons vanilla extract, and 1 teaspoon grated orange rind. Whisk until all ingredients are well combined.
- Set up Water Bath: Place a large roasting pan on the center rack of your oven. Place the caramel-coated flan pan into the center of the roasting pan. Run the faucet until the water is hot, then carefully pour hot tap water around the flan pan inside the roasting pan until it reaches a depth of about 1 inch.
- Bake the Flan: Carefully place the roasting pan with the water and flan pan into the oven preheated to 325°F (163°C). Bake for approximately 55-60 minutes, or until a knife inserted into the center comes out clean.
- Cool the Flan: Remove the flan pan from the water bath and transfer to a wire rack. Allow it to cool completely at room temperature, then refrigerate and chill for at least 3½ hours to set properly.
- Unmold the Flan: Run a spatula gently around the edges of the pan to loosen the flan. Place a serving platter over the pan, then flip both together carefully. Let the flan slip onto the platter, letting the caramel sauce flow over the top. Spoon any remaining caramel from the pan over the flan.
- Serve: Slice the flan and enjoy this smooth, creamy, and sweet Mexican dessert.
Notes
- Using half and half instead of whole milk results in a richer, creamier texture.
- Ensure the caramel does not burn by stirring constantly and removing promptly once it reaches a deep amber color.
- Do not skip the water bath as it helps cook the custard evenly and prevents cracking.
- Chill the flan thoroughly before unmolding to ensure it holds its shape well.
- If you prefer, you can add a pinch of salt to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 200 mg
Keywords: Mexican flan, caramel custard, creamy dessert, baked flan recipe, traditional Mexican dessert
