Creamy Classic Mexican Flan Recipe Easy Silky Caramel Custard
A smooth and luscious classic Mexican flan with silky caramel custard that’s easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 2 cups (480ml) whole milk or half-and-half for creamier custard
- 1 can (14 oz / 395g) sweetened condensed milk
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- Pinch of salt
- Optional: citrus zest (lemon or orange)
- Optional: cinnamon stick
Instructions
- Make the caramel: In a medium saucepan over medium heat, add 1 cup (200g) granulated sugar. Stir constantly as the sugar melts and turns a rich golden amber (8-10 minutes). Pour hot caramel into ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
- Preheat the oven to 350°F (175°C). Place a large roasting pan on the middle rack.
- Prepare the custard: In a mixing bowl, whisk together 2 cups (480ml) whole milk and 1 can (14 oz / 395g) sweetened condensed milk until smooth. Beat 4 large eggs lightly in a separate bowl, then slowly whisk into the milk mixture. Add 1 tablespoon vanilla extract and a pinch of salt. Stir in optional citrus zest or cinnamon stick (remove before baking).
- Strain the custard through a fine sieve into a large measuring jug or bowl with a spout.
- Fill the caramel-lined ramekins about three-quarters full with custard.
- Set up a water bath: Place ramekins in the roasting pan and pour hot water until it reaches halfway up the sides of the ramekins.
- Bake for 50-60 minutes, checking at 50 minutes. The custard should be set but slightly jiggly in the center.
- Remove ramekins from water bath using tongs or towel. Cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
- To serve, run a butter knife around edges, place a plate on top, and invert to unmold the flan.
Notes
Use room temperature eggs to avoid curdling. Strain custard for smooth texture. Bake in a water bath to prevent cracking. Avoid overbaking; custard should jiggle slightly when done. Chill overnight for best texture and flavor. Warm ramekins if caramel hardens before pouring.
Nutrition
- Serving Size: About 4 oz (115g)
- Calories: 235
- Sugar: 30
- Fat: 8
- Carbohydrates: 32
- Protein: 7
Keywords: flan, Mexican flan, caramel custard, creamy dessert, easy flan recipe, classic flan, custard dessert