This classic Mexican dessert is a velvety custard crowned with caramel —the kind of dish that makes you close your eyes and say, “¡Qué rico! ” Perfect for holidays, desserts, or any day you need a slice of heaven.
Ingredients (Serves 8–10)
For the Caramel:
- ½ cup (100g) granulated sugar
For the Custard:
- 2 cups (480ml) whole milk
- ½ cup (120ml) heavy cream (optional for extra richness )
- 1 can (14 oz) sweetened condensed milk (or 1 cup whole milk + 1 cup sugar, see notes )
- 4 large eggs (room temperature )
- 2 tsp vanilla extract
- Pinch of salt
Step-by-Step Recipe 🥄
1. Make the Caramel (The Key to Flawless Flan!):
- Place sugar in a small, heavy saucepan over medium heat .
- DO NOT STIR until sugar begins to melt. Gently swirl the pan until sugar turns amber-gold.
- Quickly remove from heat and pour into the bottom of a 9-inch round baking dish (or flan mold). Swirl to coat evenly. Let cool to set.
2. Prepare the Custard:
- In a blender, combine milk, cream (if using), condensed milk, eggs, vanilla, and salt .
- Blend until completely smooth (no lumps!). This ensures a silky texture.
3. Bake the Flan (The Water Bath Secret!):
- Preheat oven to 325°F (160°C) .
- Pour the custard mixture into the caramel-coated dish.
- Water Bath Method: Place the dish in a larger roasting pan. Add hot water to the pan until it reaches halfway up the sides of the flan dish.
- Bake for 45–60 minutes (until the center jiggles slightly but is set).
4. Cool & Chill:
- Let the flan cool in the water bath for 15 minutes.
- Run a knife around the edges to loosen. Cover with a plate and invert onto the plate.
- Chill in the fridge for 4+ hours (or overnight) to set.
