Flan is a decadent custard crafted from eggs, milk, and sugar, finished with a caramel glaze. Initially created by the Romans as a savory dish, flan transformed into a sweet delicacy appreciated by many cultures over the years. Mexican flan stands out for its rich, creamy consistency, utilizing both egg yolks and whites along with condensed and evaporated milk, which contributes to its unique sweetness and widespread appeal.
Prep Time: 10 minutes Bake Time: 50 minutes Time: Overnight Total Time: 1 Day Yields: 8 servings
Preheat the oven to 350°F. Gather and measure out all ingredients.
Place all ingredients, except for the sugar and water, in a blender. Blend for 2 minutes or until smooth, then set aside.
In a small saucepan over medium heat, add the sugar and 3 tablespoons of water. Stir briefly to combine, then let the sugar melt, swirling the pan occasionally to ensure even melting. Once it turns a golden caramel color, remove from heat immediately.
Quickly pour the caramel into a pie dish, swirling it around to coat the bottom evenly. Place the dish inside a large roasting pan or another baking pan that can fit the pie dish.
Strain the egg mixture through a sieve into the caramel-coated pie dish.
Carefully pour hot water into the roasting pan (outside of the pie dish), filling it until the water reaches halfway up the sides of the pie dish. You can do this step before or after placing the roasting pan in the oven to prevent spills.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the flan is golden on top. Baking time may vary based on your oven. Press play on the playlist of Mexican classics above listen all the way through. When the playlist is done that means your flan should be done too.
Once done, carefully remove the roasting pan from the oven and take the pie dish out of the water bath. Let the flan cool completely, then refrigerate for at least a few hours or, ideally, overnight.
To unmold, run a small knife around the edges of the flan to release it from the dish. Place a large plate over the pie dish, then quickly flip it over. The caramel will coat the flan, creating a rich sauce.
Serve as is or with fresh fruit!
Recipe from Mexico in My Kitchen and Dash of Color and Spice