4 Milk Mexican Flan

⏱ 60 mins 🍽 8-10 serving(s) 🏷 Dessert

This indulgent Mexican flan recipe creates a silky custard using a blend of evaporated, condensed, whole, and table cream. The dessert is baked in a water bath after lining a dish with homemade caramel, resulting in a perfectly set texture. After chilling, it is inverted for serving, revealing a glossy caramel topping. The recipe yields 8 to 10 portions.

4 Milk Mexican Flan

Ingredients

  • 1 cup sugar
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 3/4 cup whole milk
  • 3 large eggs
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1 cup table cream, use Nestle's Media Crema or 1 cup you can sub whipping cream

Method

  1. Heat your oven to 350°F.
  2. Boil water in a kettle.
  3. Prepare a 9-inch glass pie dish and have oven mitts ready for the caramel.
  4. Place the sugar in a small, heavy-based pan over medium-low heat until it begins to melt and clump.
  5. Stir continuously until the sugar fully melts and then starts to change colour, watching closely as it will darken rapidly.
  6. Once the caramel is a bright, shiny penny colour, remove the pan from the heat. Pour it into the pie dish, use mitts to hold the dish, and carefully tilt it to coat the base and sides.
  7. Place the coated dish inside a shallow roasting pan.
  8. For the filling, put the evaporated milk, condensed milk, whole milk, eggs, yolks, and vanilla into a blender. Blend on a low setting for just a few seconds to combine the eggs.
  9. Add the Media Crema and blend again briefly until smooth. Let it sit for a minute, then remove any foam from the surface.
  10. Position the roasting pan with the caramel dish in the oven. Gently pour the custard mixture into the dish.
  11. Carefully add the boiled water from the kettle into the roasting pan until it reaches halfway up the side of the pie dish.
  12. Bake for about 35 minutes until the flan's centre is set. Take it out and let it cool to room temperature in the water bath. Then refrigerate until completely cold, for at least 2 hours or up to a day.
  13. To serve, place a large plate over the flan and quickly invert it. Wait a few seconds for the flan to release onto the plate. Spoon over any remaining caramel from the dish. Serve cold.
  14. Exercise great caution when handling the caramel, as it becomes extremely hot, hotter than boiling water. Keep the pan and dish at a safe distance when tilting.

Nutrition (per serving)

Sodium158300 mg

Recipe details

CategoryDessert
AuthorSusieQusie