Flan recipe
Quick prep for this Flan Mexicano - Traditional Mexican Flan recipe that results in a beautiful custard served up coated in a light caramel sauce. This is a perfect creamy dessert to serve your loved ones.
Servings 8
Calories 358kcal
Ingredients
- 150 grams / ¾ cup superfine/caster sugar
- 250 milliliters / 1 cup milk
- 414 milliliters / 1 can sweetened condensed milk
- 165 grams / 3 large eggs room temperature
- 54 grams / 3 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 30 grams / 2 tablespoons orange juice
- 8 grams / 1 tablespoon cornflour
- 250 milliliters / 1 cup heavy cream
Instructions
- Preheat your oven to 180C/350F.
- Place the sugar into a small saucepan on medium high heat and stir constantly, cooking until the sugar dissolves and begins to caramelize, approximately 8 minutes.
- Remove from the heat as soon as it begins to caramelize as the sugar will begin to burn swiftly.
- Pour into your flan mold or baking dish immediately and spread across your baking dish as much as possible.
- Place the milk, sweetened condensed milk, eggs, egg yolks, vanilla extract, cornflour and heavy cream and blend until well combined.
- Strain the custard over the caramelized sugar.
- Place a tea towel into the base of a large baking dish and sit the flan dish on top.
- Pour enough boiling water in the larger baking dish to reach half way up the sides of your flan dish.
- Place in the oven and bake until the custard is only slightly jiggly in the center, approximately 50 minutes.
- Remove and allow to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
- To serve, carefully run a sharp knife alongside the side of the baking dish to loosen the flan.
- Invert onto a serving plate and allow the caramelized sugar syrup to run over before pulling your baking dish away.
- Serve up immediately.
- Dig in!
Video
Notes
- Sweetened condensed milk: The milk adds creaminess, sweetness without the moisture you get from simply using milk which helps set the baked custard and results in the creamy flavor.
- Orange juice: You only need a little, but this helps give our flan a really beautiful subtle flavor alongside the vanilla extract.
- Heavy Cream: The heavy cream helps add a nice texture to our flan and helps cut through the sweetness of the sweetened condensed milk.
- Milk: Whole milk was used here for it’s rich creaminess, but you could substitute with a non dairy milk - ideally a thicker one such as oat or even coconut milk.
- 2 baking dishes: The dish you’ll bake your flan in and a larger dish your flan dish will fit within as it bakes in a Bain Marie is needed for this dessert.
- Tea towel: This might seem to be the oddest equipment for a baked dish, but placing a clean two bowl in the deeper baking dish helps to insulate your flan and ensure it bakes evenly without cracking.
- You do need a water bath for a great flan: The water bath or Bain Marie helps evenly cook the custard through without the eggs curdling and helps avoid the top drying out during the baking process.
- Adapting your flan: While the classic Flan recipe calls for vanilla, you can customize the flavors to suit your taste. Try adding a touch of almond extract for a nutty twist, or infusing the milk with a hint of citrus zest for a refreshing flavor. You can also experiment with different toppings, such as fresh fruit or a drizzle of chocolate sauce, to add a unique touch to your Flan.
Nutrition
Calories: 358kcal