This traditional Mexican flan is a silky-smooth custard dessert that balances rich, creamy eggs with a sweet, aromatic milk base infused with cinnamon and vanilla. Topped with a glossy, homemade caramel sauce that pools beautifully when inverted, it offers a luxurious texture and comforting flavor. Perfect for family gatherings, holidays, or as an elegant ending to a dinner party. The slow-baking process in a water bath ensures a jiggly, tender consistency without curdling. Serve chilled for the best experience, allowing the flavors to meld and the caramel to set slightly. It&# 226;ÂÂs a timeless classic that feels homemade and indulgent every time.
Traditional Caramel Custard – Flan A La Antig
Description
This traditional Mexican flan is a silky-smooth custard dessert that balances rich, creamy eggs with a sweet, aromatic milk base infused with cinnamon and vanilla. Topped with a glossy, homemade caramel sauce that pools beautifully when inverted, it offers a luxurious texture and comforting flavor. Perfect for family gatherings, holidays, or as an elegant ending to a dinner party. The slow-baking process in a water bath ensures a jiggly, tender consistency without curdling. Serve chilled for the best experience, allowing the flavors to meld and the caramel to set slightly. It&# 226;ÂÂs a timeless classic that feels homemade and indulgent every time.Ingredients
Directions
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Make the caramel: Place 3/4 cup sugar in a small, heavy-bottomed frying pan over low heat.
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Heat gently, shaking the pan occasionally but do not stir, until the sugar begins to melt and bubble.
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Increase heat slightly and let the sugar bubble until it turns a deep amber color.
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Quickly pour the hot caramel into the bottom of a flan mold.
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Tilt and rotate the mold to coat the bottom and sides evenly with caramel. Set aside to cool and harden.
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Prepare the custard base: In a saucepan, combine 1 quart milk, 1/2 cup sugar, 1 pinch of sea salt, and 2-inch cinnamon stick (or vanilla bean).
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Bring the mixture slowly to a boil over medium heat, stirring until the sugar dissolves.
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Reduce heat and simmer gently until the milk has reduced by about 2/3 cup. Remove from heat and discard the cinnamon stick or vanilla bean.
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Let the milk mixture cool to a tepid temperature.
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In a bowl, beat 4 whole eggs and 6 egg yolks together until smooth.
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Gradually stir the beaten eggs into the tepid milk mixture.
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Strain the custard mixture through a fine-mesh sieve into the caramel-coated flan mold to remove any lumps or chalazae.
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Preheat the oven to 325ðF (165ðC) with a rack on the lowest position.
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Place the flan mold into a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the mold.
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Bake for 2 hours, or until a skewer inserted into the center comes out clean.
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Remove the flan from the oven and let it sit in the water bath for 15 minutes.
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Remove the flan from the water bath and let it cool completely at room temperature.
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Refrigerate the flan for at least 4 hours, or overnight, before unmolding.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 174.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 0.0g0%
- Sugars 45.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
