Flan Recipe
Traditional Mexican vanilla custard topped with burnt sugar & fresh fruit.
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Ingredients
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Custard Base
Caramel Topping
Garnish
Method
Preparing the Caramel
- 1
Make the Caramel
In a small saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.
- 2
Cook the Caramel
Allow the mixture to boil without stirring until it turns a golden amber color. This should take about 5-7 minutes. Be careful not to burn it.
- 3
Coat the Flan Mold
Quickly pour the hot caramel into a round flan mold or individual ramekins, swirling it around to coat the bottom evenly. Set aside to cool and harden.
Preparing the Custard
- 4
Mix the Custard Ingredients
In a large mixing bowl, whisk together the whole milk, sweetened condensed milk, eggs, and vanilla extract until well combined and smooth.
- 5
Strain the Mixture
For a silky texture, strain the custard mixture through a fine-mesh sieve into the prepared caramel-coated mold.
Baking the Flan
- 6
Prepare the Baking Environment
Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the baking dish with hot water halfway up the sides of the flan mold to create a water bath.
- 7
Bake the Flan
Bake in the preheated oven for 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- 8
Cool and Chill
Remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then refrigerate for at least 4 hours or overnight.
Serving the Flan
- 9
Unmold the Flan
To unmold, run a knife around the edges of the flan. Place a serving plate over the mold and invert it quickly to release the flan. The caramel will flow over the top.
- 10
Garnish and Serve
Garnish with fresh berries and mint leaves. Slice and serve chilled.
