Rich, sweet, and easy to make at home—that’s Mexican Flan.
Sometimes the simplest things can have the longest backstories. In this case, the humble but delicious Mexican flan has roots that go all the way back to the Roman Empire! The Romans enjoyed a dish they called tyropatina, which was a creamy pudding made from milk, eggs, and honey. Later, in the Middle Ages, this simple pudding became popular in a number of European cultures. The Old French word flaon, meaning “flat cake”, led to the modern word flan, and each region put its unique stamp on this creamy dessert. Spain was perhaps the most flan-crazy, and the explorers who colonized what is now Central America brought it with them. In Mexican culture today, flan is a heartwarming, nostalgic dish, often made and served at home.
With such a global, far-reaching backstory, Mexican flan is a great choice for dessert (or even brunch!). The custard-like cake may be something you’ve enjoyed at restaurants before but have never made at home. Even without cute little ramekins or molds, Mexican flan is totally doable in your home kitchen!
You will love Mexican flan because it is such a comforting, delicious dessert made with easily accessible ingredients. Rich, creamy custard is topped with lush caramel which makes it a perfect dessert for any time of year or occasion. It can even hold birthday candles if you want to serve it instead of cake!
Give It A Water Bath
Often associated with classic French cuisine, the water bath is a method to cook things gently in the oven so that they hold their texture and benefit from humidity. Simply put, a water bath is when you set whatever you are baking (in its own dish) into a larger dish filled with hot water. The humidity created inside the oven from this pan of hot water ensures that the flan, in this case, will not crack. Always be careful when handling the hot water bath; use oven mitts and take care not to get burned by the hot water, pans, or the steam!
How Do I Prep and Store This Flan?
Mexican flan requires chill time, so it’s a great make-ahead option. In fact, keep it chilled in the original loaf pan until you are ready to serve. Then follow the instructions for releasing the flan from the pan and inverting onto the platter. You can refrigerate leftovers for up to 5 days (just do not leave leftovers out at room temperature). If you want to freeze it, simply wrap it tightly in the pan. It should keep for up to 2 months. Defrost overnight in the refrigerator.
Don’t Let the Caramel Set!
In Step 1, after you’ve made the caramel on the stovetop, it is really important to keep things moving along. Don’t stop and check your phone, don’t clean up the kitchen—get that caramel into the bottom of your pan while it is still nice and fluid. If you wait, it will start to harden, and you will have a mess on your hands.
Serving Suggestions
Serve Mexican flan on Taco Tuesday! It’s a delicious creamy contrast to a zesty meal like Shredded Beef Tacos or Grilled Halibut Fish Tacos. Alternatively, it can be a dessert at any special occasion. Some people enjoy it with fresh berries during the summertime. Flan is not just for evening meals, however. Flan can be a spectacular addition to your brunch table, especially given how easily it can be made ahead of time. Try it alongside brunch dishes like Ham and Hashbrown Casserole or Easy Shakshuka.
Mexican Flan Recipe
Ingredients
- 1 cup granulated sugar
- 1 (14 oz) can sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 cup heavy cream
Instructions
- Begin by melting granulated sugar in a heavy saucepan over medium-high heat, stirring constantly, until it turns a golden amber color. This should take about 10 minutes. Once the caramel is ready, quickly pour it into a flan mold and set aside to cool.
- Preheat your oven to 350°F and position a rack in the middle.
- In a blender, combine sweetened condensed milk, whole milk, eggs, egg yolks, and vanilla extract. Blend until the mixture is smooth, which should take about a minute. Add in the heavy cream and pulse a few times to mix thoroughly. Pour this custard mixture over the cooled caramel in the flan mold.
- Prepare a roasting pan by placing a damp kitchen towel at the bottom. Set the flan mold on the towel inside the roasting pan, then place the pan on the oven rack. Pour boiling water into the roasting pan until it reaches halfway up the sides of the flan mold.
- Bake the flan until the center is just set but still slightly wobbly, which could take 45–60 minutes. After baking, let the flan cool to room temperature, then refrigerate it for at least four hours to set completely.
- To serve, run a knife around the inside edge of the mold to loosen the flan. Place a serving plate on top of the mold and invert it. Lift the mold gently to release the flan, allowing the caramel to flow over the custard. Serve chilled.
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