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Mexican flan – caramel custard recipe | NordMad
Dessert

Mexican flan – caramel custard recipe | NordMad

Silky smooth caramel custard with vanilla and a golden layer of caramel. Mexican flan is the perfect ending to any Mexican meal — creamy, elegant and surprisingly simple.

TraditionalEverydayGatheringWeekendDessertMexican
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Rate:
315 min total
6 servings
Easy

Ingredients

servings
Units

  • Caramel

    • 5.3 oz sugar
    • 3 tbsp water

  • Custard

    • 5 stk eggs
    • 1⅔ cup whole milk
    • about 0.8 cup condensed milk
    • about 0.4 cup heavy cream
    • 2 tsp vanilla extract

Instructions

  1. 1

    Make the caramel

    1. Pour sugar and water into a saucepan over medium heat. Stir gently until the sugar dissolves.
    2. Stop stirring and let the caramel cook until deep golden brown (about 5-7 minutes). Pour immediately into an oven-safe dish and tilt to coat the bottom evenly.
    10 min
    Pot
  2. 2

    Make the custard

    1. Preheat the oven to 160°C. Whisk together eggs, milk, condensed milk, cream and vanilla extract until smooth.
    2. Strain the mixture through a fine-mesh sieve to remove any lumps. Pour gently over the caramel in the dish.
    5 min
    BowlBlender
  3. 3

    Bake in a water bath

    1. Place the flan dish in a larger oven-safe pan and pour boiling water halfway up the sides of the flan dish.
    2. Bake for 50-55 minutes until the flan is set at the edges but still slightly jiggly in the centre. Carefully remove from the water bath.
    3. Let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
    55 min
    160°C
    Oven
  4. 4

    Unmould and serve

    1. Run a thin knife along the edge of the dish. Place a plate on top, flip quickly and gently lift off the dish. The caramel flows out as a sauce.
    2 min

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Details

Dietary

Allergens

eggmilk

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store covered in the fridge. Unmould just before serving.

Tips

Preparation

  • • Use room temperature eggs for a smoother custard.

Cooking

  • • Watch the caramel closely — it goes from golden to burnt quickly. Remove from heat as soon as it turns amber.

Serving

  • • Garnish with fresh berries or a sprinkle of flaky salt for a refined finish.

Author

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Nordmad

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Author

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Nordmad