📝 About This Recipe
This classic Mexican Flan is a triumph of textures, featuring a silk-smooth custard draped in a deep, amber-hued caramel sauce. Rooted in Spanish tradition but perfected in Mexican kitchens, this dessert relies on the richness of whole eggs and sweetened condensed milk to achieve its signature density. Because it is naturally gluten-free, it is an elegant and inclusive centerpiece for any celebration, offering a sophisticated balance of burnt sugar and aromatic vanilla.
🥗 Ingredients
The Golden Caramel
- 1 cup Granulated white sugar (standard cane sugar works best)
- 1/4 cup Water (helps the sugar melt evenly)
- 1/2 teaspoon Lemon juice (prevents crystallization)
The Custard Base
- 14 ounces Sweetened condensed milk (one full can)
- 12 ounces Evaporated milk (one full can)
- 4 ounces Cream cheese (softened to room temperature for extra creaminess)
- 5 Large eggs (at room temperature)
- 1 tablespoon Pure vanilla extract (use high-quality Mexican vanilla if possible)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 teaspoon Orange zest (finely grated for a bright floral note)
Garnish and Finishing
- 1/2 cup Fresh berries (raspberries or strawberries)
- 8 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place a 9-inch round cake pan or a specialized flan mold (flanera) inside a larger roasting pan to prepare for the water bath.
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2
In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and lemon juice. Stir gently until the sugar dissolves.
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3
Once the sugar has dissolved, stop stirring completely. Allow the syrup to boil, swirling the pan occasionally, until it turns a deep, clear amber color (this usually takes 8-10 minutes).
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4
Immediately pour the hot caramel into the 9-inch cake pan. Quickly tilt the pan to coat the entire bottom and slightly up the sides before the caramel hardens.
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5
In a blender, combine the softened cream cheese, sweetened condensed milk, and evaporated milk. Blend on low speed until perfectly smooth.
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6
Add the eggs one at a time, followed by the vanilla extract, salt, and orange zest. Pulse the blender just until combined; do not over-mix, as excess air bubbles will ruin the silky texture.
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7
Pour the custard mixture through a fine-mesh sieve into the caramel-lined pan. Straining is the secret to a professional, lump-free finish.
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8
Place the roasting pan containing the flan onto the middle rack of the oven. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan pan.
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9
Bake for 60 to 75 minutes. The flan is done when the edges are set but the center still has a slight, gelatinous jiggle when the pan is moved.
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10
Remove the flan pan from the water bath and place it on a wire rack. Allow it to cool to room temperature (about 1 hour).
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11
Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended to allow the caramel to liquify into a sauce.
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12
To unmold, run a thin knife around the edge of the pan. Place a large, rimmed serving plate upside down over the pan, then quickly and confidently flip both over.
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13
Gently lift the pan away. The caramel sauce will cascade down the sides. Garnish with fresh berries and mint before slicing into wedges.
💡 Chef's Tips
Always use room temperature eggs and cream cheese to ensure the batter incorporates without lumps. When making the caramel, keep a close eye on it; it can go from golden to burnt in seconds. Never skip the water bath (bain-marie), as it provides the gentle, even heat necessary to prevent the eggs from curdling. If you see air bubbles on the surface of your custard before baking, tap the pan firmly on the counter to release them. For an extra-rich version, substitute one of the eggs with two egg yolks.
🍽️ Serving Suggestions
Serve with a small dollop of lightly sweetened whipped cream to cut through the richness. Pair with a cup of strong Mexican coffee or an espresso. A side of tart tropical fruit, like mango or passionfruit, complements the sweet caramel beautifully. For an adult twist, drizzle a teaspoon of aged dark rum over each slice just before serving.