Name: Creamy Mexican Flan
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Ingredients: 3/4 cup granulated sugar; 1/4 cup water; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 1 3/4 cups heavy whipping cream; 5 large eggs, room temperature; 1 1/2 tablespoons vanilla extract; 1/4 teaspoon fine sea salt

The kitchen window stayed fogged up for a solid hour while the water bath hummed inside the oven. Making a proper Mexican flan at home takes patience with the caramel, but the results are entirely worth the wait.

It is one of those classic desserts that looks complicated until you break it down into simple steps. My kids always watch through the glass while it bakes, waiting for that golden syrup to set just right.

Prep: 20 minutes · Cook: 75 minutes · Total: about 8 hours (with chilling) · Serves: 12

How do you keep Mexican flan from turning out grainy? Baking the custard at the right temperature and pulling it while still slightly jiggly in the center prevents a grainy texture.

Overbaking cooks the eggs too fast, which ruins the smooth and velvety mouthfeel that makes this dessert special.

↓ Jump to the recipe

Ingredients for Mexican Flan

3/4 cup granulated sugar
1/4 cup water
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 3/4 cups heavy whipping cream
5 large eggs, room temperature
1 1/2 tablespoons vanilla extract
1/4 teaspoon fine sea salt

Ingredient Notes

Sweetened condensed milk and evaporated milk form the backbone of this recipe, providing the natural sweetness and thick body without needing extra sugar in the custard itself. You want to make sure your eggs are at room temperature before mixing, which helps them blend smoothly into the dairy without clumping up.

Heavy whipping cream rounds out the mixture with a rich mouthfeel that lighter milks simply cannot match. If you use a different dairy ratio, the custard will not set up with the same velvety consistency.

Step-by-Step Directions

Melt the sugar. Combine the granulated sugar and water in a small saucepan over medium-high heat, bringing it to a rolling boil for 3 to 5 minutes without stirring once it starts bubbling.
Swirl the pan. Gently swirl the pan as the syrup turns golden, taking about 1 to 2 minutes, then keep swirling off the heat for another 30 seconds until the color reaches a deep amber.
Coat the pan. Quickly pour the hot caramel into a 9-inch by 2-inch round non-stick cake pan, tilting the base quickly so the sugar coats the bottom evenly before it hardens.
Blend the base. Add the sweetened condensed milk, evaporated milk, heavy whipping cream, room-temperature eggs, vanilla extract, and fine sea salt to a blender, pulsing on low speed for about 1 minute until fully combined.
Pour the custard. Strain the liquid mixture gently through a fine-mesh sieve directly over the hardened caramel in your prepared cake pan to catch any stray egg bits.
Set the water bath. Place your cake pan inside a larger roasting pan, pour hot water into the outer roasting pan until it reaches halfway up the sides of the cake pan, and transfer the setup to the oven.
Bake the flan. Bake at 350°F for 70 to 80 minutes, checking until set at the edges and still slightly jiggly in the centre.
Cool the pan. Leave the pan sitting right in the warm water bath at room temperature for 1 hour before moving it to the refrigerator.
Chill the dessert. Chill the flan in the fridge for at least 6 hours, or better yet overnight, so the caramel liquefies into a rich sauce before you invert it onto a rimened serving platter.

Make-Ahead and Leftovers

Keep the flan covered tightly in the refrigerator for up to 4 days, leaving it right in its original mold until you are ready to serve. Do not attempt to freeze this dessert, because freezing ruins the delicate protein structure of the eggs and makes the custard turn watery and spongy once thawed.

When you invert it onto a platter, any leftover liquid caramel can be spooned right back over the top of the slices.

More Recipes You’ll Like