Return to Content

Mexican Flan

Yankee Plus Dec 2015


by in Jan 2014
Mexican Flan
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Total Time: 1 hour 20 minutes

Hands On Time: 30 minutes

If the words “custard” and “caramel” sound intimidating, fear not: This creamy Mexican flan is as easy to make as a smoothie, and our step-by-step guide to making caramel will boost your confidence. The result: Silken puddings glazed with richly flavored amber sauce.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup granulated sugar
  • 3 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1-1/2  cups sweetened condensed milk
  • 1-1/4 cups evaporated milk
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon table salt
  • Garnish: Toasted pumpkin seeds (salted or unsalted)


Preheat your oven to 325° and set a rack to the middle position. Set six 6-ounce flan molds or ramekins into a baking dish with sides at least 2 inches high. (A standard 9x13-inch pan works well.)

Next, make the caramel: Set a small saucepan over medium heat. Add the sugar, water, and cinnamon, and stir as the sugar begins to melt. Once the mixture starts to bubble, stop stirring (to avoid crystallizing the mixture). Instead, swirl the pan to blend. Cook until the caramel turns a deep amber color and thickens noticeably, 5 to 6 minutes.

Pour a bit of caramel into each ramekin, swirling it to coat all sides. Let cool.

In the jar of a blender, combine the condensed milk, evaporated milk, eggs, vanilla extract, and salt; then blend until smooth, about 15 seconds. Set aside.

Pour the custard gently into the ramekins, dividing it as evenly as possible; then transfer the baking dish to the oven. Pour enough very hot tap water into the dish to come halfway up the sides of the ramekins. Cover the dish with aluminum foil and bake until the custards are set (a knife will come out clean), about 40 minutes.

Remove the dish from the oven and set ramekins individually on a wire rack to cool for 25 minutes. Gently run a thin-tipped knife blade around the edges of the custards to loosen them; then turn each ramekin upside-down on a serving plate. Lift each ramekin, garnish custards with pumpkin seeds, and serve.

Updated Friday, January 31st, 2014

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111