Classic Mexican Flan Recipes

AUTHENTIC SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 300°F (150°C).
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

EASY FLAN RECIPE - MEXICAN STYLE

Steps:

• Add to the sugar to a frying pan over medium heat, stirring constantly for about 4-8 minutes, or until it becomes a liquid.
• Continue stirring until smooth.
• Add the caramel sauce made in the previous step to a metal cake pan (9 inches) distributing it along the bottom. Let cool for a couple of minutes.
• Combine all of the ingredients for the flan in a blender and blend until smooth.
• Pour into the cake pan over the caramel sauce and cook in a double boiler over the stove for 1.5 hours. *See notes below

FLAN RECIPE

Steps:

• In a medium-size saucepan place the sugar and water, bring to a boil in at high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
• Place the rest of the ingredients in a blender and process until you have a smooth mixture.
• Pour mixture slowly into prepared pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch.
• Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan.
• Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.

MEXICAN FLAN

Steps:

• Preheat the oven to 325 degrees.
• Combine the sugar, water and lemon juice in a heavy-bottomed saucepan.
• Heat over medium-low heat. When the sugar begins to melt, lift the pan and gently swirl it to move the sugar.
• Continue to swirl the pan periodically until all the sugar has melted and the mixture is a deep amber color.
• Pour the caramel into an 8-inch cake pan or flan pan.
• In a large mixing bowl combine the eggs, sweetened condensed milk, evaporated milk, vanilla, and salt. Whisk until the mixture is smooth and no traces of egg remain.
• Pour the custard through a strainer into the caramel coated cake pan.
• Cover the cake pan with foil and place in a casserole dish.
• Boil water and pour the water around the base of the cake pan. Fill the casserole dish until the water comes halfway up the cake pan.
• Place the casserole dish with the cake pan inside in the oven. Bake for 45 - 50 minutes until the flan is set.
• Remove from the oven and remove the cake pan from the water bath. uncover and let cool.
• To Unmold the Flan: Place the flan back in the casserole dish and pour hot water around the base of the cake pan - coming up about 1/4 of an inch. Let sit for 2 - 3 minutes.
• Remove the cake pan from the casserole and place your serving dish on top, serving side down.
• Grasping both the cake pan and the serving plate securely, flip the pan and serving platter so that the cake pan is on top.
• The flan should pop right out onto the serving platter. If it doesn't plop right out, shake the cake pan to loosen the flan.
• Spoon any remaining caramel over the top of the flan.
• Garnish with fresh berries and mint if desired. Serve.

HOW TO MAKE MEXICAN FLAN (FROM SCRATCH)

Steps:

• Preheat oven to 350 degrees.

TRADITIONAL FLAN

Steps:

• PREHEAT oven to 350° F.
• HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored.
• POUR onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
• PLACE evaporated milk, LA LECHERA, eggs and vanilla extract in blender; cover.
• BLEND for 5 seconds.
• POUR into prepared pan.
• COVER lightly with foil.
• PLACE pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
• BAKE for 50 minutes or until knife inserted near center comes out clean.
• REMOVE flan from water.
• COOL on wire rack.
• REFRIGERAT for 4 hours or overnight.
• SERVE, run small spatula around edge of pan.
• INVERT serving plate over pan.
• TURN over; shake gently to release.

EASY FLAN RECIPE

Steps:

• Preheat oven to 350°F.
• Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.
• Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.
• Set the caramel-coated pan aside to cool and harden.
• In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren't too many air bubbles in the mixture.
• Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.
• Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
• Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that's okay - it will continue to cook with the residual heat.
• Once it's cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.
• To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!
• Carefully lift the flan pan up. The flan should be on the plate - if it's not, place the pan back down and let it sit for a few minutes. Don't freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.
• Slice the flan and serve with the rich caramel sauce!

MEXICAN FLAN

Steps:

• Heat ½ cup sugar in a skillet, stirring constantly until it melts.
• It will turn a dark golden color.
• Remove from heat.
• Immediately pour the melted sugar into a round tart pan or round pie pan.
• Swirl it around the pan to evenly coat the bottom.
• In a large bowl, beat the eggs.
• To the bowl, add milk (or half and half), ½ cup sugar, vanilla, and orange peel.
• For the water bath:
• Place a large roasting pan on an oven rack.
• Inside the roasting pan, add the caramel coated pan to the center.
• Pour egg mixture into the caramel coated pan.
• Run the tap water until it gets hot.
• Carefully add the hot tap water in the roasting pan and around the uncooked flan pan to a depth of 1 inch.
• Bake at 325 F for close to l hour, or until a knife comes out clean.
• Cool the flan on a wire rack.
• Then chill for at least 3½ hours.
• To unmold the flan:
• Use a spatula and gently go around the sides of the pan.
• Place the serving platter over the pan.
• Flip the pan and the platter and allow the flan to come down.
• Spoon any of the caramel that may remain in the pan on top of the flan.
• Slice and Enjoy!

FLAN MEXICANO (MEXICAN FLAN)

Steps:

• Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
• Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

AUTHENTIC MEXICAN FLAN RECIPE MEXICO STYLE

Steps:

• In a non-stick flan mold you add the sugar (evenly spread) and you leave it to cook on the stove until it reaches a dark color. Heat oven to 350 F. When you see this reaction, remove the mold from the stove and make sure that it is evenly spread so that you can leave it to cool off.
• Mean while, mix in a blender the 3 eggs, the La Lechera Condensated Milk, the regular milk and the tea spoon of vanilla (extract). After it is well mixed, place it in the flan mold where the cold caramel had rested. To cook, fill baking pan with 1/2 inch of warm water, and cover with a tent of aluminum foil. Bake until custards are just set, 30 to 40 minutes. Remove pan from oven, and remove custards from pan.
• Serve when cooled, or cover flans with plastic wrap and refrigerate until ready to unmold. To unmold, run a knife carefully around the edge of each custard. Invert onto a plate, and drizzle 1 teaspoon of coffee liqueur, if using, over each flan.
• Video How to make Mexican Flan by Michael's Home Cooking
• Video Flan Recipe by Jauja Cocina Mexicana

AUTHENTIC MEXICAN FLAN

Steps:

• Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!

TRADITIONAL CARAMEL FLAN

Steps:

• In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes. , In a saucepan, heat milk until bubbles form around sides of saucepan. , Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish. , Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

CLASSIC MEXICAN FLAN

Steps:

• In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
• Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
• Quickly turn mold to coat bottom and sides with the caramel.
• Let cool so caramel hardens.
• Heat oven to 325.
• Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
• Cover and blend to mix well.
• Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
• Bake for 1 hour.
• Remove from oven and remove mold from water.
• Cool and then refrigerate up to 2 days.
• Cover mold with an inverted serving platter.
• Hold mold and platter together and turn them over.
• Lift off mold.
• Caramel will fall as a liquid sauce over the custard.