Flan Mexicano

A silky baked custard with a golden caramel topping, rich with vanilla and slowly cooked in a water bath.

TIME BREAKDOWN
Prep: 20 min
Cook: 1h
Total: 1 hour 20 minutes (plus 6 hours chilling)
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 200g caster sugar, for the caramel
  • 3 tbsp water
  • 397g tin condensed milk
  • 410g tin evaporated milk
  • 250ml whole milk
  • 5 eggs
  • 2 tsp vanilla extract
  • Pinch of fine salt

Method

  1. Preheat the oven to 160°C (140°C fan). Boil the kettle for the water bath.

  2. Heat the sugar and water in a pan over a medium heat without stirring until it becomes a deep amber caramel. Pour into a 20cm round cake tin or flan dish and swirl to coat the base.

  3. Blend the condensed milk, evaporated milk, whole milk, eggs, vanilla and salt until smooth. Strain through a sieve.

  4. Pour the custard over the caramel and cover tightly with foil.

  5. Place the dish in a deep roasting tin and pour boiling water into the tin until it reaches halfway up the sides. Bake for 55 to 60 minutes until set with a slight wobble.

  6. Cool, then chill for at least 6 hours. Run a knife around the edge and turn out onto a plate.