This Exquisitely Decadent Mexican Flan is one of those desserts that makes your knees go weak and your mouth water. I know I can’t have enough of it. I speak for the household. El Gringo and I are always fighting over who gets the “bigger” half.
Yes, every dessert that I make in this house needs to be halved as soon as it comes out of the oven, or the fridge, whichever the case. Desserts are prone to cause grownups act like small children.
El Gringo always breaks out the measuring tape when that most solemn moment of measuring dessert halves comes. It is a great blessing, then, that these days Mexican Flan is so easy to make.
And to think that making Flan in the past was so time-consuming and labor-intense! It entailed constant stirring to prevent eggs from lumping. Nowadays, you just need a few ingredients and all of them conveniently come from cans, jugs or packs that you buy at the grocery store. You’re welcome!
Flan has been around for a very long time, since Rome reigned supreme in the known world. Interestingly enough they had mostly savory versions of flan, some as cringe-worthy as Eel Flan.
The point is, the recipe stayed in Europe in one way or another. Then the Spanish Conquistadores brought it to Mexico.
And in Mexico it came to stay and to grow deep roots, becoming one of the most cherished desserts. Mexican Flan has a place in every household because it is ridiculously good and really inexpensive. Industrious home-makers have made it their mission to add new exciting ingredients for wonderful new versions.
I call it Exquisitely Decadent Mexican Flan not because it originated in Mexico but because for centuries it has been a constant in Mexican gastronomy. You can find Mexican Flan everywhere in the country, with slight variations or enhanced with different added flavors.
You can either cook it in a pressure cooker on your stove or bake it in the oven. Both methods use a bain-marie (water bath). This helps to keep the temperature constant, thus accomplishing an even cooking/baking. This is what gives Mexican Flan a creamy, jello-like texture.
Today’s recipe is the basic one. It is delicious enough that it really lacks nothing. Its custardly sweet magic will surely entice your taste buds.
You will achieve this with only six ingredients (seven if you count the water). I kid you not! Prep time is 10-15 minutes tops, baking is 1 hour. Refrigeration, the only caveat, is for at least 4 hours, preferably overnight.
Exquisitely Decadent Mexican Flan
Ingredients
- 3/4 cup sugar
- 1 12 oz. can evaporated milk
- 1 14 oz. can condensed milk
- 1/2 cup whole milk
- 6 eggs
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350°F and place a large roasting pan in the oven with boiling water, 2" deep. Keep it hot while you prepare the flan.
- Place the sugar in a medium, heavy, saucepan. Make sure there are no clumps in the sugar; this will ensure an even melting. Melt the sugar over medium heat, watching it constantly so that it doesn't burn. Gingerly, swirl the sugar around in the saucepan (this means handling the saucepan by its handle, moving your wrist in circles and swirling the sugar around; do not use spoons to stir the sugar) until it has evenly melted and has turned golden, but not dark brown (this would mean you have gone too far and the sugar has burned and is bitter). Always be careful when handling hot caramel; it can burn you badly. If you get accidentally splattered, rub your skin immediately with an ice cube for 3 or 4 seconds.
- Wearing oven mittens, pour and evenly distribute the caramel all over the bottom and sides of a tube or Bundt, non-stick, cake pan, by swirling the sugar around in the pan. Work quickly, as the sugar will become solid as it cools down.
- Let the caramel cool down a bit. It will make crackling noises in the pan, as this happens; this is normal. In the meantime, place the rest of the ingredients in a blender and process them until smooth. If you don't have a blender or your blender is too small, mix them by hand with a whisker in a big bowl until the mix is homogeneous and no stripes of eggs or vanilla are left.
- Pour the egg and milk mixture over the cooled caramel, into the pan. Cover with foil. If using a Bundt pan, plug the center hole with foil too. Make sure no water can get into the pan; this will ruin your flan.
- Carefully place the pan inside the hot water bath (open side up) Bake for 1 hr – 1 hr. 15 mins. until a toothpick inserted in the middle comes out clean.
- Let flan rest for 1 hour and then refrigerate for 4 hours or preferably overnight.
- To release the Mexican Flan run a knife between the pan edge and the flan, place a somewhat deep serving plate on top of your pan and invert it; the caramel will have melted and will be runny. Decorate with spun caramel like I did, confectioner's sugar,whipped cream or berries.Enjoy!
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