FLAN MEXICANO

Flan Mexicano, a silky caramel custard, came to Mexico with Spanish settlers and evolved into a distinctly local treat. Made from eggs, milk, and sugar, often flavored with vanilla or cinnamon, it has become a beloved dessert at family gatherings and celebrations, passed down through the generations as a simple, comforting symbol of Mexican home cooking. The caramel can be a little tricky to get right, but once you get the knack, this simple delicacy never fails to impress!

Ingredients

Serves 6

For the caramel

  • 150g caster sugar
  • 2 tbsp water

For the flan

  • 4 large eggs
  • 1 × 397g tin sweetened condensed milk
  • 1 × 410g tin evaporated milk
  • 1 tsp vanilla extract
  • Pinch of salt

Method

  1. Prepare the caramel

    Add the sugar and water to a small, heavy-based saucepan and place over medium heat.

    Allow the sugar to dissolve and bubble without stirring. As it cooks, it will turn from clear to pale gold, then deepen quickly to a rich amber.

    Once evenly coloured and fragrant (but not dark or bitter), immediately remove from the heat and carefully pour into a 20cm round flan tin or cake tin.

    Gently tilt the tin to coat the base before the caramel sets. Set aside to harden.
  2. Make the custard

    In a bowl, whisk the eggs just until combined — avoid beating air into them.

    Whisk in the condensed milk, evaporated milk, vanilla, and salt until smooth.
  3. Assemble

    Pour the custard mixture over the set caramel. If needed, skim off any surface bubbles for a smoother finish.
  4. Bake in a bain-marie

    Place the tin inside a deep roasting tray. Carefully pour hot water into the tray until it reaches halfway up the sides of the tin.

    Bake at 160°C (fan 140°C) for 60–70 minutes, until the flan is just set with a gentle wobble in the centre.
  5. Cool and chill

    Remove the tin from the water bath and allow to cool completely.

    Refrigerate for at least 4 hours, preferably overnight.
  6. Unmould and serve

    Run a thin knife around the edge of the flan to loosen it.

    Place a serving plate firmly over the tin, then confidently invert in one smooth motion.

    Lift the tin slowly, allowing the caramel to pour over the flan and pool naturally on the plate.

Chef’s Notes

  • The caramel continues to darken briefly after removing from the heat — err on the lighter side.
  • A slight wobble means a silky texture; fully firm means overbaked.
  • Serve chilled, alone or perhaps with a strawberry or raspberry on the side, and let the caramel speak for itself.