Mexican
Flan
A silky Mexican caramel custard baked gently until barely set, with a glossy bittersweet sauce.
8 servings · 30 minutes prep · 70 minutes cook
Ingredients
Main
- 1 cup sugar
- 1/4 cup water
- 1 can sweetened condensed milk, 14 oz
- 1 can evaporated milk, 12 oz
- 1 cup whole milk
- 4 large eggs
- 3 large egg yolks
- 2 tsp Mexican vanilla extract
- 1/4 tsp kosher salt
- about 1 1/2 quarts hot water for the water bath, hot, for the water bath; amount varies with roasting pan
Directions
Method
- Heat the oven to 325F. Place an 8-inch round cake pan near the stove and set a larger baking dish or roasting pan nearby.
- Cook the sugar and water in a saucepan over medium heat without stirring until deep amber, 9-12 minutes. Pour immediately into the cake pan and swirl to coat the bottom.
- Blend the sweetened condensed milk, evaporated milk, whole milk, eggs, egg yolks, Mexican vanilla extract, and kosher salt only until smooth, 20-30 seconds. Strain over the caramel.
- Set the cake pan in the larger baking dish and add hot water to reach halfway up the sides.
- Bake until the edges are set, the center trembles softly, and the center registers {{temperature:175-180°F}}, 55-65 minutes.
- Cool in the water bath for 30 minutes, then refrigerate at least 7 hours.
- Run a thin knife around the edge and invert onto a rimmed plate so the caramel runs over the custard.
