Description
Mexican Flan is a rich, creamy caramel custard dessert with a silky texture and a deliciously sweet caramel topping. It’s the perfect way to cool down after a spicy bowl of chili, balancing the heat with its smooth, sweet flavors.
Ingredients
Scale
For the caramel:
- 1 cup granulated sugar
- ¼ cup water
For the flan:
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Prepare the caramel: In a saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until the sugar melts and turns a deep amber color. Quickly pour into a flan mold or 9-inch round baking dish, tilting to coat the bottom evenly. Set aside.
- Preheat oven to 350°F (175°C).
- Prepare the custard: In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend until smooth.
- Pour the mixture over the hardened caramel in the flan mold.
- Bake in a water bath: Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold.
- Bake for 50-60 minutes or until the center is just set but still slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours (preferably overnight).
- To serve, run a knife around the edges, place a serving plate on top, and carefully flip to release the caramel sauce over the flan.
Notes
- For extra flavor, add a pinch of cinnamon or a splash of rum to the custard mixture.
- If you don’t have a blender, whisk the ingredients thoroughly until smooth.
- The flan is best served chilled, making it a refreshing contrast to spicy chili.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: ~250
- Fat: 8g
- Carbohydrates: 38g
- Protein: 7g
Keywords: A good dessert to have after chili