Authentic Mexican Flan Recipe – A Classic Dessert from Durango, Mexico
Mexican Flan is a classic dessert that is loved for its creamy, smooth texture and rich caramel flavor. Originating from Durango, Mexico, this recipe has been passed down through generations, holding a special place in many families. With a perfect balance of sweetness and a hint of citrus from orange zest, this Mexican Flan recipe will transport you straight to the heart of Mexico with every bite.
Table of Contents
The Best Mexican Flan Recipe
Notes on Ingredients
To achieve the perfect flan, quality ingredients are key. The combination of sweetened condensed milk and whole milk creates a rich and creamy base, while the orange zest and juice add a subtle citrus note that elevates the flavor. Vanilla extract provides the classic aroma, but feel free to experiment with almond extract for a different twist. The caramel syrup, made from simple white sugar, forms the decadent topping that is characteristic of this dessert.
How to Make Mexican Flan
- Prepare the Caramel: Start by melting the sugar in a heavy saucepan over medium-high heat. Stir constantly until the sugar turns into a golden amber syrup, then carefully pour it into a flan mold and set it aside to cool.
- Mix the Custard: In a blender, combine sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange zest, vanilla extract, and cornstarch. Blend until smooth, then add the heavy cream and pulse a few times to incorporate.
- Bake the Flan: Pour the custard mixture over the cooled caramel in the flan mold. Place the mold in a roasting pan lined with a damp towel, then fill the pan with boiling water up to halfway up the sides of the mold. Bake at 350Β°F (175Β°C) for 45 minutes to 1 hour, until the flan is set but still slightly jiggly in the center.
- Cool and Refrigerate: Allow the flan to cool, then refrigerate it for at least 4 hours to let the flavors develop and the custard to firm up.
How to Serve Mexican Flan
To serve, run a sharp knife around the inside edge of the flan mold to release it. Place a serving plate over the mold and carefully flip it over, allowing the caramel syrup to cascade over the flan. Slice and enjoy this indulgent dessert on its own, or pair it with fresh fruit for a refreshing contrast.
How to Store Mexican Flan
Store any leftover flan in the refrigerator, covered with plastic wrap, for up to 3 days. The caramel syrup may continue to liquefy, creating an even more luscious sauce as it sits. Avoid freezing the flan as it may alter the creamy texture.
FAQs About Mexican Flan
Can I make this flan recipe ahead of time?
Yes, this flan can be made a day in advance and stored in the refrigerator until ready to serve.
What can I substitute for orange juice and zest?
You can substitute lemon juice and zest for a different citrus flavor, or simply omit them for a classic vanilla flan.
How do I know when the flan is done baking?
The flan is done when the center is set but still slightly jiggles when nudged. It will continue to firm up as it cools.
The Best Mexican Flan Recipe
Ingredients
- 1 cup white sugar
- 1 14 ounce can sweetened condensed milk
- 1 cup whole milk
- 3 large eggs
- 3 large egg yolks
- ΒΌ cup freshly squeezed orange juice
- 1 tablespoon grated orange peel
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup heavy cream
Instructions
- Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly. Carefully pour caramel syrup into a flan mold. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position.
- Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange peel, vanilla, and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
- Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour. Let cool, then refrigerate for at least 4 hours.
- To serve, run a sharp paring knife around the inside of the mold to release flan. Place a serving plate on the mold, then flip the mold over. Gently lift the mold to release flan and allow caramel syrup to cascade over custard. Remove the mold.
