Flan de la casa *(GF) ᴺ Recipe
Mexican-style crème caramel garnished with fruits and caramelized pecans served.
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.
Flan Ingredients
Method
Flan Preparation
Prepare the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden brown color. Be careful not to burn it.
Form the Caramel Layer
Quickly pour the melted caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Mix the Flan Ingredients
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until smooth and well combined.
Pour the Mixture
Pour the flan mixture over the hardened caramel in the mold or ramekins.
Bake the Flan
Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Cool and Serve
Remove the flan from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan to loosen it, invert onto a serving plate, and garnish with fruits and caramelized pecans.
