Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard
Caramel
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan over medium heat, combine granulated sugar and water. Stir gently until the sugar dissolves.
- 2
Cook the Caramel
Bring the mixture to a boil without stirring. Allow it to cook until it turns a golden amber color, about 8-10 minutes. Remove from heat immediately to prevent burning.
- 3
Coat the Flan Mold
Quickly pour the caramel into a round flan mold or a pie dish, swirling it around to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
- 4
- 5
Pour Mixture into Mold
Pour the custard mixture over the caramel in the flan mold.
Baking
- 6
Prepare the Water Bath
Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
- 7
Bake the Flan
Carefully place the baking dish in the preheated oven. Bake for 50-60 minutes, or until the flan is set (a knife inserted in the center should come out clean).
- 8
Cool and Chill
Remove the flan from the water bath and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Serving
- 9
Unmold the Flan
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and invert it to release the flan. The caramel will flow over the top.
- 10
Slice and Enjoy
Slice the flan and serve chilled. Enjoy this classic Mexican dessert!
