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Flan, a cherished dessert across Mexico and Latin America, is the epitome of creamy, sweet, and caramelized perfection. This traditional Mexican Flan recipe is easy to make and consistently delivers a silky texture and rich flavor that never fails to impress.
The History and Key Differences Between Mexican and Spanish Flan
Flan made its way to Mexico during the era of the Spanish Colonial Empire, where it became a staple dessert. While both Mexican and Spanish flan share a love for caramel and creaminess, the main difference lies in the eggs. Spanish flan typically uses egg yolks, resulting in a richer, custard-like texture. On the other hand, Mexican flan uses whole eggs, giving it a slightly firmer texture due to the inclusion of egg whites. However, a well-balanced Mexican flan should still be creamy and sliceable, avoiding extremes of being too eggy, sweet, firm, or soft. Read more about the history here: The Surprisingly Extensive History of Flan.
Recipe Tips for the Perfect Flan
While traditional recipes often stick to whole eggs, I experimented with adding a splash of heavy whipping cream to enhance the silkiness of the flan. This step is optional, but I believe it brings an extra layer of smoothness that elevates the dessert.
This recipe is straightforward, but baking times can vary depending on your oven. Although many recipes suggest a standard 50-minute bake time with a water bath, this has never worked perfectly for me. My oven, which is about two years old, often requires 75-80 minutes, sometimes up to 90 minutes, to achieve the right consistency. Don’t hesitate to check the flan’s texture during baking. If it’s too liquid, give it more time. Remember, the flan will continue to cook after being removed from the oven and will firm up as it cools. Look for a slight jiggle in the middle to know it’s just right.
Flan
Ingredients
- 1 1/2 cups sugar
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 3 oz heavy whipping cream
- 1 tablespoon vanilla extract
- 1 pinch salt 6 large eggs
- hot water for the water bath
Instructions
- Prepare the Caramel:
In a medium saucepan, heat the sugar over medium heat, until it melts and turns a deep amber color. Don't stir with a spatula, but CAREFULLY swirl the pot so the caramel cooks evenly. Quickly pour the caramel into a 8-9 in. cake pan, tilting the dish to coat the bottom evenly. Set aside to cool and harden. (Please be careful as the hot caramel can heat up the pan too.) - Make the Flan:
In a blender, combine the sweetened condensed milk, evaporated milk, cream, vanilla extract, and a pinch of salt. Blend 10 seconds until fully incorporated. - In a bowl, lightly beat the eggs and then add to the blender and mix on medium speed just until the eggs are mixed, about 10 seconds.
- Bake the Flan:
Pour the mixture over the hardened caramel in the cake pan. Cover with foil. Place the dish in a larger baking pan and carefully pour in hot water ¾ of the way up the sides of the cake pan. Bake at 325°F for 50-80 minutes, or until the flan is set but still slightly jiggly in the center. - Cool and Serve:
Remove the flan from the water bath and let it cool uncovered to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight. To serve, run a knife around the edge of the flan, invert it onto a plate, and let the caramel sauce drizzle over the top.
Notes
Most classic flan recipes have a baking time of 50 minutes. This has never worked for me in the oven I currently own. Don't be afraid to remove the pan from the oven and check the consistency. If it is too liquid, then surprise, it needs more time. I've gone as long as 90 minutes with good results, but often 75-80 minutes is average for me. Look for the jiggle.
