• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Mexico

    Mexican Flan (Egg Custard with Caramel Sauce)

    November 3, 2016 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Mexican flan is a scrumptious dessert if you get it right, get it wrong, and it is not so great.  People tend to be very opinionated about flan, they either love it or hate it.  I believe the ones who hate it simply had one that wasn't done quite right. It  is an egg custard with a caramel sauce and if it is not done properly it is too eggy!A slice of Mexican flan dripping in caramel sauce

    There are a few tricks to get it right.  The first is the caramel sauce, it has to be cooked so that it does not get a burnt taste.  This takes patience and attention.  For the ultimate flan, you really should get a special pan just for making it, it is called a flanera.  You can pick one up on Amazon, there is a link on the bottom of this page.  You can get a good result also with a 9" round cake pan or even individual ramekins but you need to cover them so steam is created.  The last very important step is the water  bath.  You place water in a baking dish and place the pan you are cooking the flan in, in the pan and then fill it with water so it goes up about half way up the pan.  Do these steps and this Mexican flan just may end up being your new favorite dessert recipe.

    Are you a lover or hater of flan?   I would love to know in the comments below.

    Please note that this post may contain affiliate links in which I may earn a small commission but does not in any way affect what you pay.  I thank you for your support. You can also find more authentic dishes and recipes for other countries of the world  under the “journey by country” at Internationalcuisine.com and join the journey for regular updates.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don't miss a thing,  it's free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Print Pin
    4.36 from 17 votes

    Mexican Flan (Egg Custard with Caramel Sauce)

    A scrumptious Mexican dessert with all the tips to make it your new favorite recipe.
    Course Dessert
    Cuisine Mexican
    Prep Time 15 minutes minutes
    Cook Time 1 hour hour 30 minutes minutes
    Total Time 1 hour hour 45 minutes minutes
    Servings 1 flan
    Calories 1021kcal
    Author International Cuisine

    Ingredients

    • 1 can sweetened condensed milk 14 oz
    • 1 1/4 cup milk
    • 4 large eggs

    For the Caramel sauce

    • 3/4 cup white sugar

    Instructions

    • In a blender, pour in the condensed milk, regular milk and the eggs, Blend together and set aside.
    • Preheat oven to 350 degrees
    • For the caramel sauce:
    • Pour the sugar in a saucepan on the stove and turn the heat to medium-low.
    • The sugar will begin to melt and use a spatula to stir it. Make sure you tend to it, stirring constantly.
    • The sugar will start to caramelize turning a light brown color when fully melted.
    • The next step you need to work very quickly. Be sure to use a pot holder to avoid burning yourself, both the pan you are pouring from and the one you are pouring the caramel into will get VERY HOT. Be careful as you pour the caramel sauce and spread it around with the spatula, it hardens REALLY fast. You need to spread the sauce on the bottom of the pan and up the sides. I found it worked best if you start on the sides letting the sauce drip down into the middle and you quickly placed it along the sides.
    • Give your custard another quick blend and then pour it into your pan, you want the custard to go up about 3/4 of the way up the pan.
    • If you are using a flan pan than put on the top and latch it, if using a cake pan or ramekins cover them tightly with tin foil.
    • Put your flan inside another baking dish and add water until it reaches half way up.
    • Bake the flan for 1 hour and 15 minutes.
    • Remove the flan and test it with a toothpick. You want the toothpick to come out clean, if not put it back in for another 10 or f15 minutes and test again.
    • Leave the pan sealed and let it cook then refrigerate for a minimum of a couple hours to overnight.
    • Remove the flan from the refrigerator and using a knife run it around the edge of the flan to loosen it. Use a plate where the lid or foil was and holding them tightly together flip the flan onto the plate. Your flan is ready to savor!

    Nutrition

    Serving: 8g | Calories: 1021kcal | Carbohydrates: 166g | Protein: 31g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 685mg | Sodium: 383mg | Potassium: 645mg | Sugar: 166g | Vitamin A: 1445IU | Calcium: 443mg | Iron: 3.1mg

     

    More Mexico

    • Mexican Poblano Mole
      Mexican Poblano Mole'
    • Chicken Mole enchiladas
      Chicken Mole Enchiladas
    • Mexican seafood cocktail
      Mexican Seafood Cocktail (Campechana)
    • Mexican Pozole
      Mexican Pozole Roja (Hominy Soup in Red Sauce)
    • Facebook
    • Twitter

    Filed Under: Dessert, Mexico, Recipes

    This Week's Recipes

    A Bowl full of Harissa surrounded by the ingredients

    Tunisian Harissa Recipe

    a plate of Mechouia salad topped with tuna and capers, surrounded by hard boiled eggs and French bread.

    Tunisian Mechouia Salad: A Delight Straight from North Africa

    A plateful of Tunisian lamb couscous

    Tunisian Lamb Couscous

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved