Flan Recipe
Mexico City-style creme caramel. Fresh daily.
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Ingredients
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Flan Base
Caramel
Method
Flan Base Preparation
- 1
- 2
Prepare the Flan Dish
Set aside the blended mixture and prepare a 9-inch round flan mold or cake pan by placing it near the stove for easy access.
Caramel Preparation
- 3
Make the Caramel
In a saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a golden amber color, about 5-7 minutes.
- 4
Coat the Flan Mold
Once the caramel is ready, quickly pour it into the prepared flan mold, tilting the mold to ensure the caramel coats the bottom evenly. Be careful as the caramel will be very hot.
Baking the Flan
- 5
Combine and Pour
After the caramel has set for a few minutes, pour the blended flan mixture over the caramel in the mold.
- 6
Prepare for Baking
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, creating a water bath.
- 7
Bake the Flan
Bake in the preheated oven for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted should come out clean.
- 8
Cool and Chill
Once baked, carefully remove the flan mold from the water bath and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight for best results.
Serving the Flan
- 9
Unmold and Serve
To serve, run a knife around the edges of the flan mold to loosen it. Invert onto a serving plate and let the caramel sauce flow over the flan. Slice and serve chilled.
