A silky, creamy custard with a glossy layer of liquid caramel, turned out upside down so the caramel runs over the custard like a mirror. The Mexican version is generally even richer than the Spanish one thanks to the addition of condensed milk.
Flan mexicano
Flan mexicano
Method
01
Make the caramel
Heat the sugar with the water in a small pan over a medium heat, without stirring, until an amber caramel forms (this takes a few minutes; keep a close eye on it). Pour straight into an ovenproof flan mould or round cake tin and swirl quickly so the base is evenly covered. Leave to harden.
02
Make the batter
Preheat the oven to 160 °C. Beat the eggs loose in a bowl. Add the condensed milk, evaporated milk, vanilla and salt and whisk to an even, smooth mixture. Strain through a fine sieve to be safe.
03
Fill the mould
Carefully pour the mixture over the hardened caramel in the mould.
04
Bain-marie
Put the mould in a larger baking dish and fill this with hot water to halfway up the side of the flan mould.
05
Cook
Bake for approx. 45–55 minutes until the flan is firm almost everywhere but still wobbles slightly in the middle.
06
Cool
Take out of the bain-marie and leave to cool completely, then cover and chill for at least 4 hours, preferably overnight.
07
Turn out
Run a thin knife round the edge. Place a plate on the mould and turn over in one movement; the caramel now runs over the flan like a sauce.
Tips & notes
Don't cook the caramel too dark; it cooks a little further in the mould and turns bitter if it was already too dark. Really leave the flan to set overnight before you try to turn it out, otherwise it breaks. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add 100 g of cream cheese to the batter for flan napolitano, an even richer version.
- Infuse the milk with a cinnamon stick for a spicier character.
Contains:
Eggs
Milk
| Calories | 132 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fat | 3 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
