Classic Mexican Flan (Flan Mexicano)

Caramel

• ¾ cup granulated sugar (150 g)
• ¼ cup water (60 ml)

Vanilla Custard

• 1 can sweetened condensed milk (14 ounces/397 g)
• 1 can evaporated milk (12 fluid ounces/354 ml)
• ½ cup whole milk (120 ml)
• 4 large eggs (about 200 g without shells, room temperature)
• 3 large egg yolks (about 54 g, room temperature)
• 1 tablespoon pure vanilla extract or vanilla bean paste (15 ml)
• ¼ teaspoon fine sea salt (about 1.5 g)

Instructions

1. Prepare the Oven and Water Bath: Position a rack in the center of the oven and preheat to 325°F. Bring a kettle of water to a boil. Place a folded clean kitchen towel in the bottom of a large roasting pan to keep the flan pan stable.clean kitchen towel, water for the water bath
2. Prepare the Flan Pan: Set an ungreased 8-inch round, 2-inch-deep, one-piece aluminum cake pan on a heatproof surface. Keep oven mitts nearby because the pan becomes extremely hot when the caramel is added.8-inch round cake pan
3. Combine the Caramel Ingredients: Add the granulated sugar and water to a clean, light-colored, heavy-bottomed saucepan. Stir gently before heating only until all of the sugar is evenly moistened.¾ cup granulated sugar, ¼ cup water
4. Cook the Caramel: Place the saucepan over medium heat. Bring the mixture to a boil and cook without stirring. When the syrup begins coloring around the edges, swirl the saucepan gently so it darkens evenly.moistened sugar
5. Watch the Color Closely: Continue cooking until the caramel reaches a medium-deep amber color, approximately 340–345°F. Remove the saucepan from the heat immediately. The caramel will continue darkening briefly from the heat of the pan.amber caramel
6. Coat the Pan: Carefully pour the hot caramel into the cake pan. Using oven mitts, tilt and rotate the pan quickly until the caramel covers the bottom. Set the pan aside for approximately 5 minutes. The caramel will harden as it cools; this is normal.prepared caramel
7. Blend the Custard: Add the sweetened condensed milk, evaporated milk, whole milk, eggs, egg yolks, vanilla, and fine sea salt to a blender. Blend on the lowest speed for 15–20 seconds, stopping as soon as the mixture is completely uniform.1 can sweetened condensed milk, 1 can evaporated milk, ½ cup whole milk, 4 eggs, 3 egg yolks, 1 tbsp vanilla, ¼ tsp fine sea salt
8. Let the Custard Rest: Let the custard stand in the blender for 5 minutes so larger air bubbles can rise to the surface.blended custard
9. Strain the Custard: Pour the custard through a fine-mesh strainer into a large measuring pitcher or bowl with a pouring spout. Skim away any foam remaining on the surface.rested custard
10. Fill the Pan: Pour the strained custard slowly over the hardened caramel. Pour against the side of the pan or over the back of a spoon to minimize bubbles. Pop any visible surface bubbles with the tip of a skewer.strained custard, prepared caramel
11. Cover the Flan: Cover the cake pan tightly with aluminum foil, keeping the foil above the surface of the custard.filled flan pan, aluminum foil
12. Assemble the Water Bath: Place the covered cake pan on the folded towel inside the roasting pan. Set the roasting pan securely on the center oven rack. Carefully pour the just-boiled water into the roasting pan until it reaches halfway up the outside of the cake pan, approximately 1 inch deep.covered flan pan, boiling water
13. Bake the Flan: Bake for 70–85 minutes. Begin checking after 65 minutes. The outer portion should look set, while the center 2–3 inches should wobble together as one soft unit rather than ripple like liquid.flan in water bath
14. Check the Temperature: Insert an instant-read thermometer into the center of the custard. Remove the flan from the oven when the center reaches 172–175°F. The surface should remain pale, with no active bubbling or deep browning.baked flan
15. Remove from the Water Bath: Carefully lift the flan pan out of the hot water immediately. Remove the aluminum foil and place the pan on a wire rack.hot baked flan
16. Cool Gradually: Let the flan cool uncovered at room temperature for 60–75 minutes, or until the pan no longer feels warm. Do not leave it at room temperature for more than 2 hours.cooled flan
17. Chill Overnight: Cover the cooled pan and refrigerate for at least 8 hours. Overnight chilling gives the flan its cleanest slices and allows more of the hardened caramel to dissolve into sauce.cooled flan
18. Loosen the Flan: Run a thin paring knife around the inside edge of the pan, keeping the blade pressed against the metal so the custard remains smooth.chilled flan
19. Warm the Caramel: Dip the bottom of the pan into a shallow bowl of hot water for 10–15 seconds. Remove the pan and dry the outside completely.chilled flan pan, hot water
20. Unmold the Flan: Place a large rimmed serving platter upside down over the pan. Hold the platter and pan firmly together and invert them in one confident motion. Let the pan remain in place for 20–30 seconds, then lift it slowly.loosened flan, rimmed serving platter
21. Finish and Serve: Spoon any caramel remaining in the pan over the flan. Slice into 10 portions and serve cold, or let the flan stand at room temperature for approximately 10 minutes before slicing for a slightly softer texture.finished Mexican flan