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My review
Flan Mexicano (Mexican Flan)
34
Amy Shurts
"This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well."
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Ingredients
6 h 5 m servings 434Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
- Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 117144 Ratings
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Most helpful positive review
6/19/2010
To me the density and consistency of this flan was perfect. I've since modified it to use only 2/3c. sugar for the caramel since not all the caramel liquified in baking using the full cup. I a...
Most helpful critical review
3/30/2011
I liked the orange flavor and will use it in a recipe that I have used for years with more success. I have never seen cornstarch in any other flan recipe. Mine came out more like plain egg cus...
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6/19/2010
To me the density and consistency of this flan was perfect. I've since modified it to use only 2/3c. sugar for the caramel since not all the caramel liquified in baking using the full cup. I a...
2/20/2012
Several folks have had trouble getting all the sugar to caramelize - an easy fix is to use Baker's Sugar... it's a superfine granulated sugar (not powdered sugar) that is made for just such an a...
9/16/2010
I made this today and it turned out perfectly! Instead of one flan pan I used a decorative muffin pan that has six muffins and this made individual flans. (I had a bit leftover and out it in a s...
8/29/2010
I swapped a few things, but will stick to my new recipe from now on: subbed whole milk for evaporated milk and reduced it to 3/4 C, then omitted all orange stuff, and added 1/2 C coconut milk. A...
3/10/2012
This was my first attempt at Flan, it was also my first time eating flan. Whenever I have seen it at a restaurant I was never tempted to try it. But the other day my son was asking about flan an...
10/5/2011
I had tried the Spanish Flan on this site, and while I thought that was lovely, it was NOTHING compared to the texture of this one! I omitted the orange stuff and left it traditional vanilla way...
5/12/2010
This was a phenomenal recipe! It was easy to fix and it came out looking picture perfect. It is important to allow the time (4 hours) for it to sit, though. My husband wasn't sure he liked th...
8/11/2010
Wow! Thanks Tigerlily402! This was delicious! The orange flavor was pretty distinct and we enjoyed it. But next time, we might just try it plain. I followed the recipe as best I could: I di...
6/7/2012
For those having trouble with the sugar/carmel, What you can do instead is use the pan that your going to pour the mixture in make your carmel in the oven at 350 degrees for about 30 to 35 minut...