Mexican Flan

This Mexican Flan combines 5 simple ingredients into a creamy, caramelized custard. You can prepare the flan a day before, refrigerate it overnight, and serve it the next day. This flan is such a crowd-pleaser!

I wasn’t always a fan of flan, but now I enjoy it! Even my husband who prefers Jericalla over Flan, said this was Amazing! This recipe is simple for both experienced and novice bakers. I tested this recipe several times, so I’ll share my tips to make the best Mexican Flan.

Ingredients Needed

The ingredients needed to make Mexican Flan are simple, but I will point out that the type of sugar to make the caramel matters! I learned this from trial and error.

• Sugar– This sugar is for the caramel sauce, and make sure you use White Granulated Sugar or Fine Caster Sugar. I did not have good results with pure Cane Sugar.
• Sweetened Condensed Milk– This will make the flan creamy and add sweetness. I used a whole can, and felt it was the right amount of sweetness, but you can adjust it to your liking.
• Evaporated Milk– Using evaporated milk is convenient since it is shelf-stable like sweetened condensed milk. It gives a balanced dairy taste.
• Eggs– The eggs provide the custard texture and structure to the flan. Have your eggs at room temperature for best results.
• Vanilla– I love a splash of vanilla for more depth of flavor. If you can find Mexican Vanilla, then use that.
• Salt– While not a main ingredient, I like adding a pinch of salt for flavor and balance.

How to Make the Caramel Sauce

Personally, this was the most challenging part of making the flan. When I make Chocoflan, I use store-bought cajeta, so I’ve never made homemade caramel sauce. I tried different methods, including heating sugar and water together. But I felt the best method was simply adding sugar to a dry skillet and not touching it until it starts to melt down.

Add 1 cup of White Granulated or Fine Caster Sugar to a dry skillet over medium heat. Don’t touch it! I know this can be hard, but when I moved the sugar around with a spatula it started clumping. Instead, you can gently shake the skillet around to distribute the heat.

Once the sugar starts melting, lower the heat and start stirring with a silicone spatula. Be careful not to overheat it as the caramel can taste burnt. Once the sugar is fully melted, turn off the heat and carefully pour the caramel sauce into your cake pan.

The skillet and bottom of the cake pan will be very hot from the caramel, so please be careful. Grab the top of the cake pan and swirl the caramel sauce around to distribute it evenly in the pan. Work quickly, otherwise the caramel sauce will harden once it’s out of heat.

How to Make the Custard

To make the flan custard- add the eggs, sweetened condensed milk, evaporated milk, vanilla, and salt to a blender or large mixing bowl. Blend or mix everything just until incorporated. Don’t blend it too long, since it will create too many air bubbles.

I tested straining the flan mixture and not straining. The straining did make for a smoother texture and more velvety. Simply pour the flan mixture through a mesh strainer to remove any clumps of egg.

Now pour the strained flan mixture into your cake pan with the caramel sauce.

How to Bake the Flan

You’ll need a large roasting pan that fits the cake pan and is deep enough to hold enough water to reach halfway up the sides. Tightly wrap foil over the top of the cake pan, making sure it’s secure and doesn’t drape over the edges. This will prevent any water from seeping in.

Bake the Flan at 325°F for 1 hour and 10 minutes. You can check the flan after this time by inserting a toothpick in the center and it comes out clean. If there are pieces of custard, then bake it for a few more minutes. The flan will still be jiggly but sets once it cools and refrigerates.

Carefully move the flan to a baking rack to cool at room temperature for 30 minutes to 1 hour. Cover the pan with foil again and place it in the refrigerator overnight or for at least 4 hours.

How to Serve and Store

Now the fun part, flipping the flan onto a plate or platter. I get nervous, but it always comes out perfect!

Remove the flan from the refrigerator and run a butter knife around the edges to loosen it from the pan. Use a plate or platter bigger than the cake pan that can hold the extra caramel. Place the plate on top and use your hands to hold it in place while you flip it over. Give the top a little tap and pick up the cake pan to release the flan.

Serve the flan with a few spoons of caramel sauce on each slice. You can also add some fresh berries or whipped cream when serving. It’s a great sweet ending to a Mexican-inspired meal!

Frequently Asked Questions

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