Restaurants›Las Palmas Mexican Bar & Grill›Flan Recipe

Flan Recipe

Inspired by Las Palmas Mexican Bar & Grill
Time6h
Serves6

Mexican caramel custard, rich and creamy.

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.

Caramel

Custard

Equipment (not eaten)

Method

Caramel

1

Make caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy saucepan over medium heat. Swirl the pan gently (do not stir with a utensil) until the sugar dissolves and begins to color. Once it turns a deep amber (about 6–8 minutes), immediately remove from heat.

2

Pour caramel into mold

Carefully pour the hot caramel into the bottom of the flan mold or divide evenly among ramekins, tilting to coat the bottom. Work quickly before caramel hardens. Set aside to cool and harden while you prepare the custard.

Custard

3

Preheat oven

Preheat the oven to 325°F (160°C). Place a kettle or pot of water on to boil for the water bath.

4

Warm milks

In a medium saucepan, combine 2 cups whole milk and the 12 oz can of evaporated milk. Warm over medium heat until hot but not boiling (steam and small bubbles at the edge), about 5 minutes. Remove from heat.

5

Mix eggs and sweetened condensed milk

In a large bowl, whisk together 14 oz sweetened condensed milk, 4 large eggs and 1 egg yolk until smooth and slightly frothy. Add 1 teaspoon vanilla extract and a pinch of fine sea salt; whisk to combine.

6

Temper eggs with hot milk

Slowly pour the warmed milk mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs and prevent curdling. Strain the combined custard through a fine-mesh sieve into a measuring cup or bowl to remove any cooked bits and ensure a silky texture.

7

Assemble

Pour the strained custard over the set caramel in the flan mold or divide evenly among the ramekins, leaving a small space at the top.

8

Prepare water bath

Place the filled mold or ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the mold/ramekins, creating a bain-marie.

9

Bake

Bake in the preheated 325°F (160°C) oven until the flan is just set — center should jiggle slightly when shaken — about 40–50 minutes for a single 6-cup mold, or 30–35 minutes for individual ramekins. Check doneness by inserting a thin knife near the center; it should come out mostly clean with a little custard clinging.

10

Cool and chill

Carefully remove the flan from the water bath and let it cool to room temperature on a wire rack, about 1 hour. Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

11

Unmold and serve

To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold or ramekin, and quickly invert. The caramel will flow over the custard forming a sauce. If caramel sticks, briefly dip the bottom of the mold/ramekin in hot water to loosen before inverting. Serve chilled.