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Flan Mexicano (Mexican Flan)

Flan Mexicano (Mexican Flan)

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    6 h 5 m
Amy Shurts

Amy Shurts

This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. 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.
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Reviews

Kelsey K
114

Kelsey K

6/23/2010

To me the density and consistency of this flan was perfect. I've since modified it to use only 2/3c. sugar for the caramel since not all the caramel liquified in baking using the full cup. I also use whole evaporated milk and leave out the cornstarch. If I'm choosing not to use the orange juice, I sub in milk. This has become my husband's most requested dessert. Thanks!!

azdon
91

azdon

2/20/2012

Several folks have had trouble getting all the sugar to caramelize - an easy fix is to use Baker's Sugar... it's a superfine granulated sugar (not powdered sugar) that is made for just such an application. C&H makes it; I don't know if it's available all over the country, but look for it in the sugar section of the supermarket.

Melissa
88

Melissa

9/17/2010

I made this today and it turned out perfectly! Instead of one flan pan I used a decorative muffin pan that has six muffins and this made individual flans. (I had a bit leftover and out it in a small pie pan.) I omitted the orange juice and orange peel (don't care for orange flavor) and also omitted the whole milk and instead used 1 whole can of evaporated milk. Everything else I followed exactly as the recipe stated and the taste is amazing! It was a huge hit for my family, also. My husband said it is better than the flan in the local Mexican restaurant. Thanks!

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