Creamy Authentic Mexican Flan Recipe Easy Homemade Rich Caramel Dessert
A silky smooth, creamy authentic Mexican flan with rich caramel sauce that is quick and easy to make using simple pantry ingredients. Perfect for any occasion and delivers a comforting, satisfying dessert experience.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 5 large eggs, room temperature
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 14 oz (400 g) sweetened condensed milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the caramel sauce: In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium, swirling the pan gently but not stirring, until the sugar dissolves and turns a deep amber color (about 8–10 minutes). Quickly pour the caramel into ramekins, swirling each to coat the bottom evenly. Set aside to harden.
- Preheat oven to 325°F (160°C).
- Mix the custard: In a large bowl, whisk together 5 large eggs until just combined. Add 2 cups whole milk, 1/2 cup heavy cream, and 14 oz sweetened condensed milk. Whisk gently to blend, then mix in 2 teaspoons vanilla extract and a pinch of salt. Avoid overbeating.
- Strain the custard through a fine sieve into a clean bowl to remove any bits of cooked egg or chalaza (optional but recommended).
- Pour custard into prepared ramekins over the set caramel, leaving about 1/4 inch space at the top.
- Set up a water bath: Place ramekins in a large baking dish and pour hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake the flan for 50-60 minutes until custard is just set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean.
- Remove ramekins from water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Unmold the flan by running a small knife around the edges and inverting ramekins onto serving plates so the caramel sauce flows over the custard.
Notes
Use a water bath to prevent cracking and ensure even cooking. Avoid overbeating eggs to keep custard silky smooth. Watch caramel closely to avoid burning. Chill flan overnight for best texture and flavor. If caramel hardens too much, dip ramekin bottoms briefly in hot water to loosen before unmolding.
Nutrition
- Serving Size: 1 ramekin (about 6 o
- Calories: 280
- Sugar: 30
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 8
Keywords: flan, Mexican flan, caramel dessert, creamy flan, homemade flan, easy dessert, custard dessert