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A cake knife removing a slice of Mexican flan from the dessert.
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4.82 from 119 votes

Mexican Flan

This Mexican Flan Recipe is rich, creamy, and topped with silky caramel sauce. A family recipe with Spanish roots and orange zest.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Additional Time3 hours 30 minutes
Total Time4 hours 50 minutes
Course: Recipes
Cuisine: Mexican
Servings: 8
Calories: 202kcal
Author: Maggie Unzueta

Ingredients

  • ½ cup sugar (for caramel)
  • 6 eggs
  • 3 cups whole milk
  • ½ cup sugar (for custard)
  • 1½ teaspoon vanilla
  • 1 teaspoon orange zest grated

Instructions

How to Make the Caramel

  • Heat ½ cup sugar in a skillet over medium heat, stirring occasionally with a heatproof spatula as the sugar begins to melt.
  • The sugar will begin to clump as it melts. Keep stirring and gently breaking up the clumps until the sugar melts completely.
  • Cook until the sugar is completely melted and turns a golden amber color.
  • Do not let it become dark brown, as the caramel can taste bitter.
  • Remove from heat.
  • Immediately pour the melted sugar into a deep 8-inch cake pan or pie pan.
  • Quickly swirl the pan to evenly coat the bottom. Be careful—the caramel is extremely hot.
  • In a large bowl, beat the eggs.
  • To the bowl, add 3 cups milk, ½ cup sugar, vanilla, and orange zest.

For the Water Bath:

  • Place the caramel-coated pan in the center of a large roasting pan.
  • Pour the custard mixture into the pan.
  • Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the flan pan.
  • Cover loosely with foil.
  • Bake at 325°F for about 1 hour, or until the center is set but still has a slight jiggle when gently shaken.
  • Cool the flan on a wire rack.
  • Then chill for at least 3½ hours.

How to Unmold the Flan:

  • Use a spatula and gently go around the sides of the pan.
  • Place the serving platter over the pan.
  • Flip the pan and the platter and allow the flan to come down.
  • Spoon any of the caramel that may remain in the pan on top of the flan.
  • Slice and serve chilled.

Video

Notes

Chill for at least 3½ hours. Overnight is best. 
When you flip the pan, slowly remove the platter. Allow the flan to come down, or it can crack. 
The DEEPER the pan, the THICKER the flan will be. 
If the caramel hardens in the pan before you add the custard, don't worry. It will melt again as the flan bakes.

Nutrition

Calories: 202kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 132mg | Sodium: 87mg | Potassium: 166mg | Sugar: 30g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg