I’m sharing my Authentic Mexican Flan, with perfectly caramelized sugar atop a silky custard, and a surprising pantry secret rooted in traditional methods.

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I never thought I’d admit this but making an Authentic Mexican Flan felt less intimidating than it looks. I set out wanting that glossy top and a silky wobble, and using sweetened condensed milk and pure vanilla extract somehow made it so forgiving.

This is one of those Flan Recipe Mexican Easy things that sneaks up on you, tastes fancier than the effort, and gets everyone asking for seconds. I messed up the first time, but then found a couple tricks that actually help, so don’t freak if yours jiggles too much at first.

Try it, pin it, then tell me what you did.

Ingredients

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Granulated sugar: pure carbs, makes caramelized sweetness, no real nutrients.
Water: helps caramelize, zero calories or nutrients.
Sweetened condensed milk: very sweet, high sugar and calories, adds thick creamy caramel-like texture.
Evaporated milk: concentrated milk, more protein and creaminess, adds body without extra sugar.
Eggs: provide protein, structure, richness, plus vitamins and minerals for custard set.
Vanilla extract: tiny calories but huge aroma, lifts flavor and balances sweet.
Salt: tiny amount amplifies flavors and balances sweetness, no big nutrients.
Optional cinnamon: optional dusting, adds warm spice, aroma and slight antioxidant benefits.

Ingredient Quantities

1 cup granulated sugar (for caramel)

1/4 cup water

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

4 large eggs room temperature

1 tablespoon pure vanilla extract

1/8 teaspoon salt

Optional ground cinnamon for dusting

How to Make this

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1. Preheat oven to 350°F (175°C). Place a kettle of water on to boil for the water bath, and make sure your eggs are room temp so the custard sets smooth.

2. Make the caramel: in a small saucepan combine 1 cup granulated sugar and 1/4 cup water, stir just to moisten, then stop stirring. Cook over medium heat until the syrup turns a deep amber color, swirling the pan now and then so it browns evenly. Watch it close, it goes from perfect to burnt fast.

3. Quickly pour the hot caramel into a 9-inch flan pan or individual ramekins, tilting to coat the bottom evenly. Let it harden while you make the custard.

4. In a large bowl whisk 4 room temperature eggs until just blended, don’t whip air into them. Add 1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporated milk, 1 tablespoon pure vanilla extract and 1/8 teaspoon salt. Whisk gently until smooth.

5. For extra silky flan strain the custard through a fine mesh sieve into a pitcher to remove any foam or bits of egg. This little step really matters.

6. Pour the strained custard slowly over the set caramel in the pan or ramekins. Cover the flan pan loosely with foil to keep water out and prevent the top from coloring too much.

7. Place the pan in a larger roasting pan, then carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the flan dish. Bake at 350°F for about 50 to 60 minutes, or until the center still has a slight jiggle but is mostly set.

8. Remove the flan from the water bath and let cool on a wire rack for about 30 minutes. Then chill in the fridge at least 4 hours, overnight is better.

9. To unmold, run a thin knife around the edge, place a serving plate over the pan and invert quickly. If the caramel sticks, dip the bottom of the flan pan briefly in hot water to loosen it. Dust with optional ground cinnamon before serving.

10. Tips: don’t overbeat the eggs, use room temp ingredients, strain for smoothness, and chill well so slices are neat. You can make it a day ahead, it actually tastes better after sitting.

Equipment Needed

1. Oven (preheat to 350°F)
2. Large roasting pan big enough for a water bath
3. 9-inch flan pan or individual ramekins
4. Small heavy‑bottom saucepan for the caramel
5. Kettle or pot to boil water
6. Large mixing bowl
7. Whisk
8. Fine‑mesh sieve plus a tall pitcher or measuring cup to catch strained custard
9. Wire cooling rack, thin knife for unmolding and oven mitts for safety

FAQ

1 cup granulated sugar (for caramel)

1/4 cup water

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

4 large eggs room temperature

1 tablespoon pure vanilla extract

1/8 teaspoon salt

Optional ground cinnamon for dusting

Q: Can I use fresh milk instead of evaporated milk? A: Yes, but use whole milk and reduce the amount slightly because evaporated milk is thicker. Expect a slightly less creamy texture.

Q: Why did my caramel get grainy? A: Usually because it was stirred or sugar crystals formed on the pan edges. Wipe the sides with a wet pastry brush as it cooks and avoid stirring.

Q: How do I know when the flan is done? A: The center should jiggle a little when you shake it, like jello. A toothpick should come out mostly clean, not wet custard.

Q: Can I bake flan in individual ramekins? A: Yes, bake them in the same water bath but reduce time to about 30 to 40 minutes depending on size.

Q: How long can I store flan in the fridge? A: Covered, it keeps well for 3 to 4 days. The texture changes after that, so try to eat it sooner.

Q: My flan stuck when I flipped it. What went wrong? A: Either it wasn't cooled enough or the caramel set too firmly. Run a knife around the edge and dip the bottom of the pan in hot water briefly to loosen.

Mexican Flan Recipe Substitutions and Variations

Granulated sugar (for caramel): use 1 cup light brown sugar instead. It caramelizes a bit darker and gives a molasses note, so melt it slowly with about 2 tbsp water and watch it, it’ll set fine but taste richer.
Sweetened condensed milk (1 14 oz can): make a quick sub by simmering 1 1/4 cups evaporated milk with 2/3 cup granulated sugar until slightly thickened and cooled, or for dairy free use 1 can full fat coconut milk plus 3/4 cup sugar reduced down — flavor and sweetness may vary.
Evaporated milk (1 12 oz can): swap equal parts whole milk, or use half and half for a creamier custard. Whole milk will give a slightly looser set so you might bake a few minutes longer.
4 large eggs (room temp): for a vegan/egg free set, blend 1 cup silken tofu with 3 tbsp cornstarch until totally smooth, use that in place of the eggs — texture will be a bit different but it’ll hold like a custard.

Pro Tips

1) Master the caramel timing. Take the pan off the heat a little before you think it’s done because the sugar keeps cooking from the residual heat, otherwise it goes from perfect to bitter real fast. If it does go too dark start over, burnt caramel is unforgiving.

2) Keep things gentle and room temp. Warm eggs and cans of milk make a silkier custard, and whisk the eggs only until just blended — dont whip air into them or you’ll get holes. Strain the custard through a fine sieve and tap the pitcher to pop bubbles, that little step makes a big difference.

3) Water bath and handling tricks. Pour the hot water slowly so you dont splash, and set a folded towel under the flan dish in the roasting pan to stop it sliding around and to even out the heat. Cover loosely with foil so condensation wont drip onto the custard, and if you’re nervous wrap the outside of the flan pan in foil to keep water out.

4) Chill, unmold and finish. Chill at least overnight for the cleanest slices, run a thin knife around the edge then invert quick, and if the caramel sticks dip the bottom in hot water for a few seconds to loosen it. Let it sit a few minutes after unmolding so the sauce settles, it tastes better a little warmed than stone cold.

Mexican Flan Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Authentic Mexican Flan, with perfectly caramelized sugar atop a silky custard, and a surprising pantry secret rooted in traditional methods.

Servings

servings

Calories

351

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Large roasting pan big enough for a water bath
3. 9-inch flan pan or individual ramekins
4. Small heavy‑bottom saucepan for the caramel
5. Kettle or pot to boil water
6. Large mixing bowl
7. Whisk
8. Fine‑mesh sieve plus a tall pitcher or measuring cup to catch strained custard
9. Wire cooling rack, thin knife for unmolding and oven mitts for safety

Ingredients

1 cup granulated sugar (for caramel)
1/4 cup water
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
4 large eggs room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon salt
Optional ground cinnamon for dusting

Directions

Preheat oven to 350°F (175°C). Place a kettle of water on to boil for the water bath, and make sure your eggs are room temp so the custard sets smooth.
Make the caramel: in a small saucepan combine 1 cup granulated sugar and 1/4 cup water, stir just to moisten, then stop stirring. Cook over medium heat until the syrup turns a deep amber color, swirling the pan now and then so it browns evenly. Watch it close, it goes from perfect to burnt fast.
Quickly pour the hot caramel into a 9-inch flan pan or individual ramekins, tilting to coat the bottom evenly. Let it harden while you make the custard.
In a large bowl whisk 4 room temperature eggs until just blended, don't whip air into them. Add 1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporated milk, 1 tablespoon pure vanilla extract and 1/8 teaspoon salt. Whisk gently until smooth.
For extra silky flan strain the custard through a fine mesh sieve into a pitcher to remove any foam or bits of egg. This little step really matters.
Pour the strained custard slowly over the set caramel in the pan or ramekins. Cover the flan pan loosely with foil to keep water out and prevent the top from coloring too much.
Place the pan in a larger roasting pan, then carefully pour the boiling water into the roasting pan until it reaches about halfway up the sides of the flan dish. Bake at 350°F for about 50 to 60 minutes, or until the center still has a slight jiggle but is mostly set.
Remove the flan from the water bath and let cool on a wire rack for about 30 minutes. Then chill in the fridge at least 4 hours, overnight is better.
To unmold, run a thin knife around the edge, place a serving plate over the pan and invert quickly. If the caramel sticks, dip the bottom of the flan pan briefly in hot water to loosen it. Dust with optional ground cinnamon before serving.
Tips: don't overbeat the eggs, use room temp ingredients, strain for smoothness, and chill well so slices are neat. You can make it a day ahead, it actually tastes better after sitting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.