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Mexican flan (flan mexicano)

• Karla Zazueta

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

plus overnight chilling

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Make this creamy, caramel-topped dessert the day before your special event to get ahead. For a citrus twist, grate orange zest over the top before serving

Gluten free

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Want to learn about North Mexican food? Looking for North Mexican recipes? Read Karla Zazueta's guide to North Mexican cuisine, then learn about the food from Mexico City and Peruvian food in our local guides. Now try Karla's salsa bandera and chicken red hominy soup recipes.

Words and recipes extracted from Karla Zazueta's book Norteña: Authentic Family Recipes from the North of Mexico (£26, Pavilion Books). Photography: Joe Woodhouse. Recipes are sent by the publisher and not retested by us.

Karla says: "This recipe for super-creamy flan is easy to make and can be prepared a day in advance. There are different versions of this dessert – some add whole eggs (like this one), others only egg yolks, others use cream cheese. You can also add an extra punch of flavour by including some grated orange zest on top when serving."

Mexican flan (flan mexicano) recipe

Ingredients

Nutrition

• 160g caster sugar
• 410ml tin evaporated milk
• 397ml tin condensed milk
• 120ml whole milk
• 4 eggs
• 1 tbsp vanilla essence or ½ vanilla pod

Nutrition: per serving (8)

• kcal369
• fat11.7g
• saturates6.5g
• carbs53.3g
• sugars53.3g
• fibre0g
• protein11.7g
• salt0.5g

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Method

• step 1

  Heat the oven to 190C/170C fan/gas 5. Oil and line a 21cm round, 5cm deep tin – make sure this is the kind without a loose bottom, otherwise the mixture will leak.

• step 2

  Put the sugar into a medium pan with 2 tbsp water and melt over a medium-low heat, making sure it does not burn – don’t stir the sugar otherwise it will crystallise.

• step 3

  Once the sugar becomes a caramel and is a dark golden brown, transfer it quickly into the tin. Tip the tin to evenly spread the caramel in a coated layer before it sets. Set aside for the caramel to harden.

• step 4

  To make the custard, pour all the milks, eggs and vanilla into a blender. Blend until well combined.

• step 5

  Pour the custard into the tin – don’t worry if you hear the caramel cracking, this is normal. Cover the tin with foil and then put on a large, deep oven tray. Pour warm water into the tray until it reaches halfway up the sides of the tin. Put the tray in the oven and bake for 1 hr 10 mins.

• step 6

  Remove the flan from the oven and lift the foil to check if it is properly set by shaking the tin – it should wobble slightly. If it wobbles a lot, put it back in the oven for a few more minutes.

• step 7

  Set aside to cool, then chill in the fridge overnight.

• step 8

  To serve, run a sharp knife around the edge of the tin, then put a flat plate on top. In one swift, smooth movement, turn the tin upside down onto the plate and let the flan transfer, with the caramel juices following. Serve with berries, if you like, or enjoy by itself.

Now try more Mexican recipes.

Authors

Karla Zazueta

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