Mexican Flan

Silky Mexican flan with a deep amber caramel and a custard so smooth it melts on the tongue. Baked gently in a water bath for that flawless, jiggle-free finish — an elegant finish to any meal.

Prep time

15 mins

Cook time

50 mins

Total time

1 hr 5 mins

Servings

4 servings

Calories

450

Ingredients

• 150 g granulated sugar, for the caramel
• 60 ml water
• 400 ml evaporated milk
• 400 ml sweetened condensed milk
• 4 large eggs plus 2 yolks
• 2 tsp pure vanilla extract
• 1 cinnamon stick (optional)
• Pinch of salt
• Extra cinnamon, for dusting (optional)

Instructions

1. Heat the sugar and water in a heavy saucepan over medium heat, swirling occasionally, until deep amber. Immediately pour into a 20 cm round baking dish, tilting to coat the bottom.
2. Warm the evaporated milk with the cinnamon stick until steaming, then remove from heat and discard the cinnamon.
3. Whisk the condensed milk, eggs, yolks, vanilla, and salt together. Gradually whisk in the warm evaporated milk until smooth.
4. Strain the custard through a fine sieve into the caramel-lined dish to guarantee silkiness.
5. Place the dish in a deep roasting pan, fill the pan with hot water halfway up the sides, and bake at 160°C for 45-50 minutes, until the edges are set but the center still wobbles.
6. Cool to room temperature, then refrigerate at least 4 hours. Run a thin knife around the edge, invert onto a platter, and serve chilled.

Pro tips

• Strain the custard — it removes any tiny egg bits and guarantees a glassy-smooth flan.
• Do not let water splash into the custard while baking; fill the bath carefully.
• The wobbly center finishes setting as it chills, so resist overbaking.
• Warm the bottom of the dish in hot water for 10 seconds to help the caramel release when unmolding.

Frequently asked questions