Mexican Flan

Mexican flan has a fascinating history that traces its roots to Rome, yet it earned its name “flan” in France and Spain. The term “flan” is derived from the French word for a flat cake. This delicious dessert boasts a simple yet delightful combination of key ingredients: milk, eggs, vanilla, and caramelized sugar. Vanilla, a gift from Latin America, made its way to Europe, where it was incorporated into “flan,” infusing this classic treat with its distinctive aroma. While flan might appear intricate, it’s pretty easy to prepare, making it a crowd-pleaser for even the most demanding palates.

Flan Ingredients

  • 200 g Eggs (4 Large Eggs)

  • 300 g Condensed Milk

  • 354 g Evaporated Milk

  • 125 g Cream Cheese

  • 1 Vanilla Bean

  • 150 g Sugar

Flan Method

1. In a sauce pan, heat the sugar over medium high heat. Melt the sugar into a caramel. The caramel is ready when it is translucent and has a deep amber colour, around 350 F.

2. Carefully, pour the caramel onto your baking dish. Tilt the baking dish so that the caramel covers the whole surface and the sides. Let completely cool before adding in the caramel. 

3. In a blender or food processor, add the eggs, condensed milk, evaporated milk, cream cheese, and vanilla beans. Blend until it is completely smooth. 

4. Pour the custard over the caramel. Cover tightly in tin foil. You want to create a tight seal to keep water out of the baking dish. Place flan on a deep baking pan to make a baine-marie. Fill the pan with water till it reaches halfway up the flan dish. 

5. Pre-heat the oven to 400 F. Carefully transfer the baking dish with water and the flan to the middle rack of the stove, being careful to not spill the water. 

6. Bake for 45-55 minutes. Most of the flan should be set but the centre should jiggle just slightly when gently shaken. Let the flan completely cool at room temperature, then cover with tin foil and cool in the fridge for minimum 4 hours or overnight. Once properly cooled, gently run a hot knife or spatula around the sides of the flan, then place a large plate over the flan dish and very quickly flip over. Serve and enjoy!