Mexican

Caramel Flan

Medium · 1 hr

Serves 8MexicanVegetarianGluten-freeNut-free

Silky egg custard with a pool of dark caramel. Smooth, wobbly and universally loved.

1 hrTotal time

8Serves

4Steps

MexicanCuisine

Method

Prep
Make caramel
Melt 200 g sugar until amber. Pour into a baking dish and tilt to coat base.
Why: Work quickly — caramel sets fast.
Cook from here
Prep
Make custard
Whisk eggs, yolks, sugar and vanilla. Warm milk and temper into eggs. Strain over caramel.
Why: Straining ensures silky texture.
Cook from here
Finish
Bake
Bake in bain-marie at 160°C for 45 minutes until just set.
Why: Water bath prevents curdling.
Cook from here
Serve
Unmould
Chill 4 hours. Run a knife around edge, invert onto a plate.
Why: Cold flan releases cleanly with caramel pooling on top.
Cook from here

Don't stir caramel once it starts colouring — swirl the pan instead.

Prep
Make caramel
Melt 200 g sugar until amber. Pour into a baking dish and tilt to coat base.
Why: Work quickly — caramel sets fast.
Cook from here
Prep
Make custard
Whisk eggs, yolks, sugar and vanilla. Warm milk and temper into eggs. Strain over caramel.
Why: Straining ensures silky texture.
Cook from here
Finish
Bake
Bake in bain-marie at 160°C for 45 minutes until just set.
Why: Water bath prevents curdling.
Cook from here
Serve
Unmould
Chill 4 hours. Run a knife around edge, invert onto a plate.
Why: Cold flan releases cleanly with caramel pooling on top.
Cook from here