Description
This classic Mexican Flan recipe features a smooth and creamy caramel custard dessert made with eggs, evaporated milk, condensed milk, and vanilla. The rich caramel topping adds a delightful sweetness that perfectly complements the silky texture of the flan. Baked in a water bath for optimal creaminess, this traditional dessert is a beloved treat that serves 8 and is perfect for any occasion.
Ingredients
Scale
Flan Ingredients
- 6 large eggs
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
Caramel
- 1 cup sugar
Other
- Hot water (for the water bath)
Instructions
- Prepare the Caramel: In a saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a golden brown caramel color. Quickly pour the caramel into the bottom of a round cake pan, tilting to coat the base evenly. Be careful as caramel is extremely hot.
- Blend the Flan Mixture: In a blender, combine the eggs, evaporated milk, sweetened condensed milk, and vanilla extract. Blend until the mixture is smooth and homogeneous to ensure a creamy custard texture.
- Assemble for Baking: Pour the blended custard mixture gently over the caramel layer in the cake pan. Place the cake pan inside a larger, oven-safe dish and add hot water to the outer dish until it reaches halfway up the sides of the cake pan, creating a water bath to help the flan bake evenly and prevent cracking.
- Bake: Preheat your oven to 350°F (175°C). Bake the flan in the water bath for about 50 minutes, until the custard is just set but still slightly jiggly in the center.
- Chill and Serve: Remove the flan from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight to fully set. To serve, run a knife around the edges, invert onto a plate, and let the caramel sauce drizzle over the custard.
Notes
- Using a water bath ensures even cooking and prevents the flan from cracking.
- Be cautious when handling hot caramel to avoid burns.
- For best texture, avoid overbaking; the flan should wobble slightly when done.
- Refrigerating overnight enhances the flavor and texture.
- Use fresh eggs and good quality vanilla extract for best results.
