International Cuisine > Mexican Cuisine > Desserts (Mexican) > Flan Recipe (Mexican)

Classic Mexican Flan

Indulge in the creamy, caramel-coated perfection of authentic Mexican flan. This classic dessert is surprisingly easy to make at home and guaranteed to impress.

Prep Time
20 minutes
Cook Time
60-75 minutes
Servings
8
Ingredients
  • 1 cup Granulated sugar
  • 1/4 cup Water
  • 4 cups Whole milk
  • 6 Large eggs
  • 2 Egg yolks
  • 1 teaspoon Vanilla extract
  • 4 oz Cream cheese, softened

Prepare the Caramel

In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, without stirring, until the sugar melts and turns into a golden amber caramel. This will take approximately 5-8 minutes. Watch carefully, as it can burn easily. Swirl the pan gently to ensure even coloring.

Pour Caramel into Mold

Immediately pour the caramel into a 9-inch round baking dish or flan mold. Tilt the dish to evenly coat the bottom and sides with caramel. Set aside to cool and harden.

Prepare the Custard

Preheat oven to 350°F (175°C). In a large bowl, whisk together the whole milk, eggs, egg yolks, vanilla extract, and softened cream cheese until smooth and well combined. Ensure the cream cheese is fully incorporated to avoid lumps.

Pour Custard over Caramel

Gently pour the custard mixture over the hardened caramel in the baking dish. Be careful not to disturb the caramel layer too much.

Bake in Water Bath

Place the baking dish inside a larger baking pan. Carefully pour hot water into the larger pan, reaching about halfway up the sides of the flan dish. This water bath (bain-marie) helps to ensure even cooking and prevents the flan from cracking.

Baking Time

Bake in the preheated oven for 60-75 minutes, or until the flan is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.

Cool and Refrigerate

Remove the flan from the water bath and let it cool completely at room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.

Invert and Serve

To unmold, run a thin knife around the edge of the flan to loosen it from the dish. Place a serving plate over the top of the dish and carefully invert the flan onto the plate. The caramel will drizzle down the sides. Serve chilled and enjoy!

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 200-250
  • Protein: 5-7g
  • Fat: 10-15g
  • Carbohydrates: 20-25g
  • Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This flan recipe contains dairy and eggs. It is high in sugar and moderate in fat. Consume in moderation as part of a balanced diet. Consider using a sugar substitute for a lower-sugar option, although this may affect the texture and caramelization of the topping.

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FAQ

  • Why is my flan cracking?

    Cracking usually occurs when the flan is baked at too high a temperature or for too long. Using a water bath helps to regulate the temperature and prevent cracking. Also, make sure not to overbake the flan.
  • How do I know when the flan is done?

    The flan is done when it is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.
  • Can I make flan ahead of time?

    Yes, flan is a great make-ahead dessert. It needs to chill for at least 4 hours, but it can be made up to 2 days in advance. Keep it covered in the refrigerator.
  • Can I use different flavor extracts?

    Yes, you can substitute the vanilla extract with other flavor extracts like almond or citrus. Add a small amount to taste.