🍮 Mexican Flan (Silky, Golden, and Melt-on-the-Tongue)

Description

This classic Mexican flan is pure velvet — a smooth custard baked over a pool of golden caramel. It’s rich but light, sweet but balanced, and always served cold for that perfect spoon-glide moment.

Ingredients

• 🍬 150 g sugar (¾ cup) – for caramel
• 🥚 4 large eggs
• 🥛 400 ml whole milk (1 ⅔ cups)
• 🥫 397 g sweetened condensed milk (1 can / 14 oz)
• 🥄 15 ml vanilla extract (1 tbsp)
• 🧂 Pinch of salt

Preparation

1. 1️⃣ Make caramel: In a saucepan, melt sugar over medium heat until golden and fluid. Quickly pour into a round baking dish or ramekins. Swirl to coat bottom.
2. 2️⃣ Mix custard: In a bowl, whisk eggs, milk, condensed milk, vanilla, and salt until smooth.
3. 3️⃣ Strain & pour: Strain the mixture through a sieve into the caramel-lined mold.
4. 4️⃣ Bake: Place dish in a water bath and bake at 160°C (325°F) for 50–60 min, until set but jiggly.
5. 5️⃣ Chill: Cool completely, then refrigerate at least 4 hours (overnight is best).
6. 6️⃣ Unmold: Run knife around edges and invert onto a plate.

Total Time

🛠️ Prep: 15 min
🔥 Cook: 55 min
🕒 Chill: 4 h
🕒 Total: 5 h 10 min

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