Mexican Flan (Caramel Custard)
Silky baked custard with glossy amber caramel — a simple, classic Mexican dessert that’s best made ahead.
Flan — or flan de leche — is Mexico’s answer to caramel custard: silken, sweet and utterly moreish. It looks fancy but it’s just a simple baked custard with a shiny, bittersweet caramel that flips out like magic.
Make it for dinner parties or holidays: once you’ve poured the caramel and baked the custard, the hardest part is waiting for it to chill. Serve with a spoon of double cream or a scattering of orange zest if you like.
Ingredients
- 150 g granulated sugar
- 30 ml water — for the caramel
- 300 ml whole milk
- 120 ml evaporated milk
- 395 g sweetened condensed milk — one standard tin
- 6 large eggs — use 4 whole eggs plus 2 extra yolks
- 5 ml vanilla extract
- 0 ml salt
Equipment
- large roasting tin (for bain-marie)
- 20cm round ovenproof flan dish or six 150ml ramekins
- fine sieve
- medium saucepan
Instructions
Preheat the oven to 160°C fan/180°C conventional. Position a shelf in the lower third of the oven so you'll have room for a roasting tin and the flan dish.
Make the caramel: put the granulated sugar and the water into a clean medium saucepan over medium heat. Gently heat without stirring until the sugar dissolves, then increase the heat a little and let it bubble until it turns a deep amber colour (about 6–10 minutes). Swirl the pan occasionally; do not stir.
As soon as the caramel reaches amber, tilt the saucepan and carefully pour the hot caramel into a 20cm round ovenproof flan dish (or divide between six 150ml ramekins). Immediately tilt the dish or ramekins so the caramel coats the base evenly. Set aside to cool — it will harden into a glossy layer.
Make the custard: in a large bowl whisk the large eggs with the sweetened condensed milk until smooth. Add the evaporated milk, whole milk, vanilla extract and salt and whisk gently to combine. Avoid whipping too much air into the mix.
Strain the custard through a fine sieve into a heatproof jug to remove any chalazae or foam for a silky finish.
Pour the strained custard gently over the set caramel in the flan dish or ramekins.
Bake in a bain-marie: place the filled flan dish or ramekins in a large roasting tin. Pour just-boiled water into the roasting tin until it comes about halfway up the sides of the flan dish (or ramekins). Bake for 50 minutes at 160°C fan/180°C conventional, until the edges are set and the centre still has a slight wobble.
Carefully remove the flan from the oven and lift it out of the water bath. Let it cool to room temperature, then cover and chill in the fridge for at least 4 hours (preferably overnight) until completely set.
To unmould, run a thin knife gently around the edge to loosen. Place a serving plate upside down over the dish, invert quickly and lift the flan dish away so the caramel runs over the custard. Serve chilled.
Tips
- Make the caramel in a light-coloured pan so you can watch the colour change easily; remove the pan from the heat a shade before you think it’s done — residual heat will deepen the colour.
- Avoid whipping air into the custard mixture — whisk gently and strain to remove foam for a glassy surface.
- Bake in a steady water bath and test by a gentle wobble in the centre; if it’s stiff throughout it’s overbaked and may be grainy.
- Chill for at least 4 hours — overnight chilling gives the cleanest slices and the caramel the best texture.
- To get neat slices, briefly warm a knife under hot water, dry it and slice between servings.
Substitutions
evaporated milk → replace with 60ml double cream plus 60ml extra whole milk (same volume)
Stays closesweetened condensed milk → use 397g canned dulce de leche for a richer, deeper caramel flavour
Noticeably differentwhole milk → use semi-skimmed milk for a slightly lighter texture (custard will be a touch less rich)
Stays close
Nutrition
Per serving · estimated
- 440
- Calories
- 9 g
- Protein
- 66 g
- Carbs
- 15 g
- Fat
- 1 g
- Fibre
- 60 g
- Sugar
- 220 mg
- Sodium
FAQ
How do I know when the flan is cooked?
The edges should be set and the centre should have a slight wobble — not liquid. It will continue to set as it cools. Overbake and it becomes grainy.
Can I make flan ahead?
Yes — bake, cool and chill for at least 4 hours or overnight. It keeps well covered in the fridge for 3 days.
Why did my caramel harden after pouring?
Caramel sets as it cools; that’s normal. Pour the warm custard over it and refrigerate — on unmoulding the hardened caramel will dissolve into a sauce around the custard.
Can I use a water bath in the oven with ramekins?
Yes — place the ramekins in a roasting tin and pour boiling water to come halfway up the sides before baking, just as you would with a single flan dish.
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