Mexican Flan Recipe

A slice of flan on a white plate with a fork taking a piece.

Mexican Flan is the ultimate indulgence; light and creamy and yet surprisingly simple to make! Learn how to make this classic dessert with an easy to follow recipe.

Course Dessert

Cuisine Mexican

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings Slices

Calories 509kcal

Author Ana Frias

Equipment

Food processor or blender
8 inch baking pan or 6 (4 oz) ramekins

Ingredients

1 cup white sugar
1 8 oz Cream Cheese cubed
1 14 oz sweetened condensed milk can
1 12 oz evaporated milk can
1 vanilla bean seeds scraped or use 2 tsp vanilla extract
5 large eggs

Instructions

Preheat oven to 350 F (180 C)

Make the caramel

Melt the sugar in a saucepan over medium high heat until it becomes liquid.
1 cup white sugar
Continue cooking and stirring with a wooden spoon until is lightly browned. About 5 minutes.
Pour the melted sugar right away into each ramekin to coat the bottom.
While the caramel is still hot and liquid, very carefully ( using oven mitts) swirl the pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden.
Set aside to cool.

Make the flan mixture

Add the remaining of the ingredients in a food processor or blender and mix until well blended.
1 8 oz Cream Cheese, 1 14 oz sweetened condensed milk can, 1 12 oz evaporated milk can, 1 vanilla bean, 5 large eggs
Fill the cake mold or ramekins with the flan mixture.
Place the mold or ramekins in a baking pan and fill the pan with enough water to rise about halfway up their sides.
Bake for about 1 hr & 15 minutes if baking in a cake mold (about 40 minutes in ramekins) or until the custard is set (it should not feel liquid or loose when tapping ).
Refrigerate for at least 4 hours or up to 3 days.
To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Serve with fruit and/or fresh whipped cream.

Notes

Make sure not to use a stand mixer. This will leave chunks of cream cheese.
Baking the flan in a water bath helps it cook gently and evenly, preventing cracks and curdled texture. For this you will need a baking pan that is large enough to hold a springform pan (or other baking dish), and is also large enough to allow for water to surround the springform pan.

A word of caution: If using a baking pan with a removable bottom, wrap the bottom and sides of the pan in aluminum foil. This will prevent any water from getting into the flan mixture.
Refrigerate for at least 4 hours or up to 3 days. However, I do think that it tastes better when eaten the next day so this makes a great recipe to make ahead

Nutrition