This Classic Mexican Flan is the ultimate silky, creamy dessert that feels like a warm hug in a bowl. Made with a simple blend of sweetened condensed milk, evaporated milk, eggs, and a hint of almond extract, it creates a custard that is incredibly smooth and jiggly. The key to success is the homemade caramel sauce, which hardens on the sides of the mold and melts into a delicious, sticky glaze when inverted. It&# 226;ÂÂs a traditional favorite at family gatherings and holidays, offering a perfect balance of sweet richness without being overpowering. Chilled thoroughly before serving, this flan showcases the pure flavor of high-quality eggs and milk, making it an elegant yet approachable treat for any occasion.
Classic Mexican Flan
Description
This Classic Mexican Flan is the ultimate silky, creamy dessert that feels like a warm hug in a bowl. Made with a simple blend of sweetened condensed milk, evaporated milk, eggs, and a hint of almond extract, it creates a custard that is incredibly smooth and jiggly. The key to success is the homemade caramel sauce, which hardens on the sides of the mold and melts into a delicious, sticky glaze when inverted. It&# 226;ÂÂs a traditional favorite at family gatherings and holidays, offering a perfect balance of sweet richness without being overpowering. Chilled thoroughly before serving, this flan showcases the pure flavor of high-quality eggs and milk, making it an elegant yet approachable treat for any occasion.Ingredients
Directions
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Preheat your oven to 325ðF (165ðC).
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In a small saucepan, melt the sugar over medium heat, stirring frequently with a wooden spoon until it dissolves and turns a deep amber caramel color.
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Immediately remove from heat and carefully pour the hot caramel into a 4-cup flan mold or 8 individual ramekins. Tilt and rotate the molds to coat the bottom and lower sides evenly. Let stand until the caramel hardens.
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In a blender, combine the sweetened condensed milk, regular milk, whole eggs, egg yolks, vanilla extract, and almond extract.
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Blend on medium speed for about 1-2 minutes until the mixture is completely smooth and aerated. Scrape down the sides of the blender jar as needed.
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Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher to remove any chalaza (egg strands) and ensure a silky texture.
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Pour the strained custard mixture into the caramel-coated molds.
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Place the flan molds into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan molds (bain-marie).
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Carefully transfer the roasting pan to the preheated oven. Bake for 50 to 60 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
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Remove the molds from the water bath and let them cool to room temperature on a wire rack.
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Cover the tops of the molds with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set completely and chill.
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To serve, run a thin knife around the edge of each mold to loosen the flan.
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Place a serving plate upside down over the mold. Holding both firmly together, quickly invert them so the flan slides onto the plate.
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The caramel sauce will flow over the top of the custard. Serve immediately and enjoy.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 524.4kcal
- % Daily Value *
- Total Fat 13.2g21%
- Saturated Fat 7.2g36%
- Cholesterol 165.1mg56%
- Sodium 201.8mg9%
- Total Carbohydrate 88.4g30%
- Dietary Fiber 0.0g0%
- Sugars 85.4g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
