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A silky Mexican caramel custard with a clear amber glaze and delicate vanilla flavor. Baking in a water bath keeps the center exceptionally smooth while the caramel adds a pleasantly bittersweet finish.
AI-generated image
AI-generated image
The caramel cooks to a deep amber for balanced bitterness, while a low, humid water bath gently sets the egg custard without curdling it.
Cover and refrigerate for up to 4 days. Keep the flan chilled until ready to serve.
Do not reheat; flan is designed to be served cold or just slightly cool.
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