Thee Mexican Caramel Flan recipe is a classic dessert with a creamy Caramel flavour. This dessert is served at special occasions and gatherings in Mexican cuisine. The Mexican Caramel Flan recipe involves a custard blend of eggs, sweetened condensed milk, evaporated milk, and vanilla extract baked in a water bath to deliver a Flan. The final touch will be the caramel sauce – melted sugar to make a thick, golden syrup which is poured into the flan pan prior to including the custard mixture.
The first step in the Mexican Caramel Flan recipe is making the Caramel sauce. Sugar melts in a pan over moderate heat and will become golden-brown liquid. After the sugar melts, put into the bottom part of the flan pan. The caramel turns into a gluey layer which will bring a caramel flavour to the flan when flipped onto a plate after baking. This step is key to creating the Caramel topping that makes the Mexican Caramel Flan recipe so delicious.
Then comes the custard mixture. The Mexican Caramel Flan recipe calls for eggs, sweetened condensed milk, evaporated milk along with vanilla extract. These ingredients are whisked together till smooth to stay away from lumps within the custard mixture. The custard will be poured over the set caramel in the flan pan and the pan is positioned in a bigger baking dish with warm water. This water bath (bao mara) cooks the flan evenly and gently to stay away from it from curdling or cracking as it bakes.
The Mexican Caramel Flan recipe requires baking the Flan at a low heat for 30 minutes till the custard has set. The flan can be let cool after baking for many hours or overnight. This chills the flan completely and develops the flavours. Once prepared, turn the flan onto a serving plate to reveal the golden caramel topping which melted into the custard.
The Mexican Caramel Flan recipe may also be good plain or even topped with fresh fruit, whipped cream, or a dusting of cinnamon. The flan is soft and smooth with caramel adorning it. Its sweetness balances nicely and also makes a gratifying dessert right right after supper. Variations on the Mexican Caramel Flan recipe consist of adding a splash of coffee or rum on the custard.
Finally, the Mexican Caramel Flan recipe is a popular dessert. It features a creamy custard topping and golden caramel topping which is going to wow anybody who attempts it. Whether for an occasion or an everyday treat, the Mexican Caramel Flan recipe is a classic dessert that can last generations.
Ingredients For the Mexican Caramel Flan Recipe
Sugar
Sweetened Condensed Milk
Whole Milk
Eggs
Egg Yolks
Orange Juice
Orange Peel
Vanilla Extract
Cornstarch
Heavy Cream
Cooking Instructions For the Mexican Caramel Flan Recipe
In a heavy saucepan, place the sugar over medium-high heat. Cook for about ten minutes, stirring frequently, until the sugar dissolves and turns golden amber. Syrup burns quickly, so keep a close eye on it after it starts to change color. Fill a flan mold with caramel syrup, being careful. Let it cool.
Turn the oven on to 175 degrees Celsius (350 degrees Fahrenheit). Position an oven rack in the center.
In a blender, combine the whole milk, eggs, egg yolks, orange juice, orange peel, cornstarch, vanilla, and sweetened condensed milk. Blend for approximately one minute, or until smooth. Add the cream and pulse a few times to mix. In the flan form, pour the mixture over the cooled caramel syrup.
Use a moist kitchen towel to line a roasting pan. Carefully place the filled flan mold on the roasting pan’s cloth before setting the pan on the oven rack. Pour enough boiling water into the roasting pan to halfway up the flan mold’s sides.
Bake for 45 to 1 hour in a preheated oven, or until the flan’s center is set but still slightly jiggles when pressed. Allow to cool, then chill for a minimum of four hours.
To serve, release the flan by circling the interior of the mold with a sharp paring knife. After setting a serving dish on it, turn the mold over. To release the flan and let the caramel syrup pour over the custard, carefully lift the mold. Take out the mold.
Helpful Suggestions For the Mexican Caramel Flan Recipe
When making the Mexican Caramel Flan recipe, it’s important to focus on the smooth texture of the custard. Ensure that you use room temperature ingredients, especially the eggs and milk, to avoid any curdling when they are combined. When making the caramel, it’s essential to keep an eye on it as it can burn quickly.
To prevent this, allow the sugar to melt slowly over medium heat, stirring occasionally. Once the caramel reaches a deep amber color, quickly pour it into your baking dish to avoid overcooking. When preparing the custard mixture, be careful not to overmix the eggs, as this can cause air bubbles that will affect the flan’s smoothness. Additionally, using a fine sieve to strain the custard before pouring it into the dish will ensure that it’s free of any solid bits.
Baking the flan in a water bath (bain-marie) is crucial for even cooking and a creamy texture. Place the flan in a deep baking pan, and fill the outer pan with hot water halfway up the sides of the flan dish. Be sure to bake it slowly at a low temperature to allow it to set without cracking. Let the flan cool to room temperature before refrigerating, and avoid rushing the chilling process for the best results.
Storage Instructions For the Mexican Caramel Flan Recipe
To store the Mexican Caramel Flan recipe, allow the flan to cool completely before covering it. It should be stored in the refrigerator in an airtight container or wrapped tightly in plastic wrap. The flan can be kept for up to 3 days in the fridge. For the best texture, it’s recommended to serve it within 2 days of preparation.
When storing, keep the caramel side down to avoid any accidental spills and ensure the top remains intact. If you need to store it for longer, you can freeze the flan, but be aware that freezing may alter the texture slightly. To freeze, cover the flan tightly with plastic wrap and then wrap it in aluminum foil before placing it in a freezer-safe container or bag. The frozen flan can be stored for up to 2 months. When ready to serve, allow it to thaw overnight in the refrigerator.
While the texture may change slightly after freezing, the flavor remains delicious. To serve, simply run a knife around the edges to loosen it from the pan and invert it onto a plate. If you prefer to keep the flan fresh for longer periods, freezing in individual portions is a good option for easy defrosting.
FAQ For the Mexican Caramel Flan Recipe
Question: Can I make the Mexican Caramel Flan recipe ahead of time?
A: Yes, you can make the Mexican Caramel Flan recipe ahead of time. In fact, it’s often better to prepare the flan the day before serving, as the flavors have time to set and the texture becomes smoother. Be sure to refrigerate it after it cools to room temperature.
Question: How do I prevent my Mexican Caramel Flan recipe from cracking?
A: To prevent cracking in the Mexican Caramel Flan recipe, it’s important to bake it in a water bath at a low temperature. This ensures even heat distribution. Additionally, avoid overmixing the custard mixture, as this can introduce air bubbles that cause cracking.
Question: Can I use a different type of sugar for the Mexican Caramel Flan recipe?
A: While traditional Mexican Caramel Flan recipe uses white granulated sugar for the caramel, you can experiment with brown sugar for a richer, deeper flavor. Keep in mind that the texture may slightly differ, but the taste will still be delicious.
Question: How do I know when the Mexican Caramel Flan recipe is done baking?
A: The Mexican Caramel Flan recipe is done when the custard is set but still slightly jiggly in the center. You can also check with a knife—when inserted, it should come out clean. Be careful not to overbake, as this can cause a rubbery texture.
Question: Can I add flavorings to the Mexican Caramel Flan recipe?
A: Yes, you can add flavorings to the Mexican Caramel Flan recipe. Common additions include vanilla extract, cinnamon, or even a splash of rum. Just be sure not to overpower the subtle sweetness of the caramel when adding these flavors.
Easy Mexican Caramel Flan Recipe
Ingredients
- 1 cup Sugar white
- 14 oz Sweetened Condensed Milk
- 1 cup Whole Milk
- 3 Eggs large
- 3 Egg Yolks large
- ¼ cup Orange Juice freshly squeezed
- 1 tbsp Orange Peel grated
- 1 tbsp Vanilla Extract
- 1 tbsp Cornstarch
- 1 cup Heavy Cream
Instructions
- In a heavy saucepan, place the sugar over medium-high heat. Cook for about ten minutes, stirring frequently, until the sugar dissolves and turns golden amber. Syrup burns quickly, so keep a close eye on it after it starts to change color. Fill a flan mold with caramel syrup, being careful. Let it cool.
- Turn the oven on to 175 degrees Celsius (350 degrees Fahrenheit). Position an oven rack in the center.
- In a blender, combine the whole milk, eggs, egg yolks, orange juice, orange peel, cornstarch, vanilla, and sweetened condensed milk. Blend for approximately one minute, or until smooth. Add the cream and pulse a few times to mix. In the flan form, pour the mixture over the cooled caramel syrup.
- Use a moist kitchen towel to line a roasting pan. Carefully place the filled flan mold on the roasting pan's cloth before setting the pan on the oven rack. Pour enough boiling water into the roasting pan to halfway up the flan mold's sides.
- Bake for 45 to 1 hour in a preheated oven, or until the flan's center is set but still slightly jiggles when pressed. Allow to cool, then chill for a minimum of four hours.
- To serve, release the flan by circling the interior of the mold with a sharp paring knife. After setting a serving dish on it, turn the mold over. To release the flan and let the caramel syrup pour over the custard, carefully lift the mold. Take out the mold.
1 comment
I always thought of Flan as more of an Asian dish but it is really popular in Central and South America as well.