Prepare to indulge in a dessert that exudes elegance and creamy decadence—the Mexican Flan. With its silky smooth texture, rich caramel sauce, and delicate vanilla flavor, this classic dessert has become a beloved staple in Mexican cuisine. Whether enjoyed after a hearty meal or as the star of a special occasion, Mexican Flan never fails to delight the taste buds. In this blog post, we will dive into the origins, ingredients, and preparation of this exquisite dessert, so you can savor every velvety spoonful.
Flan traces its origins back to ancient Rome and has been adapted and cherished by various cultures around the world. In Mexico, it has become an iconic dessert that holds cultural significance and is commonly served during festive celebrations and family gatherings. Its popularity can be attributed to its smooth texture, delicious flavor, and the joy it brings when shared with loved ones.
The backbone of Mexican Flan, eggs provide the custard-like consistency and velvety texture. Large eggs are typically used, and their yolks contribute to the dessert’s rich and creamy nature.
A combination of milk and cream adds richness and depth to the flan. Whole milk and heavy cream are commonly used, but you can adjust the ratios based on your preference for a lighter or richer texture.
Sugar plays a dual role in Mexican Flan. It is used to create the luscious caramel sauce that coats the bottom of the mold, and it also sweetens the custard. When caramelized, sugar adds a hint of bitterness that beautifully balances the sweetness of the dessert.
Pure vanilla extract or vanilla bean paste infuses the flan with its characteristic aromatic flavor. The vanilla enhances the overall taste profile, providing a subtle sweetness and depth to the custard.
Best Mexican Flan
- 1 cup granulated sugar
- 1 can condensed milk
- 1 can evaporated milk
- 4 large eggs
- 2 tsp. vanilla
- 1 can whole milk (using empty evaporated milk can)
- Preheat oven to 350 degrees.
- In a medium sized saucepan over medium-low heat, melt sugar until it is liquefied and amber in color. Carefully pour the hot syrup into a 9 inch round baking dish. While the sugar is still liquid, quickly turn and tilt the dish to evenly coat the bottom and sides of the pan. Set aside and let cool completely.
- In a blender, combine the condensed milk, evaporated milk, eggs, vanilla, and whole milk. Blend until combined, about 45 seconds.
- Pour milk mixture through a fine mesh strainer into your prepared baking dish. Set the baking dish inside a larger pan and add hot water until it reaches half way up the sides of your flan baking dish.
- Bake for 1 hour and let cool completely. Refrigerate until cold and serve.