Mexican Flan
Image générée par IA
Végétarien Sans gluten Mexican

Mexican Flan

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.

75 min 8 portions Medium
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Comment préparer

1
Place 150 g of the sugar in a light-colored saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber color, 6 to 8 minutes.
2
Immediately pour the hot caramel into a 20-centimeter round flan pan or cake pan. Carefully tilt and rotate the pan to coat the bottom. Set it aside while the caramel hardens.
3
Preheat the oven to 160°C. Set the caramel-lined pan inside a larger roasting pan and bring a kettle of water to a boil.
4
Warm the milk, evaporated milk, and remaining 50 g sugar in a saucepan over medium-low heat, stirring until the sugar dissolves and the mixture is steaming but not boiling, about 4 minutes. Remove from the heat and cool for 5 minutes.
5
Whisk the eggs, vanilla, and salt in a bowl just until combined. Gradually whisk in the warm milk mixture; avoid creating a thick layer of foam. Strain the custard through a fine sieve into the caramel-lined pan.
6
Pour the boiling water into the roasting pan until it reaches halfway up the sides of the flan pan. Bake at 160°C for 50 to 55 minutes, until the edges are set and the center still trembles gently when nudged.
Mexican flan baking in a water bath with set edges and a soft center Image générée par IA
7
Carefully remove the flan pan from the water bath and cool on a rack for 30 minutes. Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
8
Run a thin knife around the edge of the custard. Place a serving plate over the pan, invert it in one confident motion, and let the caramel flow over the flan. Slice and serve chilled.
Silky Mexican flan unmolded with glossy caramel sauce Image générée par IA

Pourquoi cette recette fonctionne

The caramel cooks to a deep amber for balanced bitterness, while a low, humid water bath gently sets the egg custard without curdling it.

Conservation et réchauffage

Comment la conserver

Cover and refrigerate for up to 4 days. Keep the flan chilled until ready to serve.

Comment la réchauffer

Do not reheat; flan is designed to be served cold or just slightly cool.

Nutrition / portion

212kcal
7,12 gprotéines
31,12 gglucides
6,73 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 20 août 2026 · mise à jour le 20 août 2026