Mexican Flan
A dense condensed-milk custard baked over dark caramel in a water bath, then chilled until it unmolds cleanly with the syrup running down the sides. Smooth, very sweet, and set without a single crack.
- 1
Heat the oven to 350°F and bring a kettle of water to a boil for the bath.
- 2
Combine the sugar and water in a heavy saucepan over medium-high heat. Swirl the pan rather than stirring and cook 8 to 10 minutes, until the syrup turns a deep amber. It is dangerously hot, so keep your hands clear.
- 3
Pour the caramel straight into an 8-inch round cake pan and tilt to coat the bottom. It hardens within a minute, which is expected.
- 4
Whisk the eggs in a bowl just until blended, without beating air into them. Whisk in the condensed milk, evaporated milk, vanilla, and salt.
- 5
Strain the custard through a fine sieve directly over the set caramel to catch any bits of cooked egg.
- 6
Set the pan inside a larger roasting pan, pour boiling water into the outer pan to come halfway up the sides, and cover the flan loosely with foil.
- 7
Bake 50 to 60 minutes, until the edges are set and the center jiggles as one piece when nudged, and a knife inserted an inch from the edge comes out clean.
- 8
Lift the pan out of the water, cool to room temperature for about 1 hour, then refrigerate at least 4 hours or overnight. Run a thin knife around the edge, invert onto a rimmed plate, and let the caramel pour over.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Heat the oven to 350°F and bring a kettle of water to a boil for the bath.
- 2
Combine the sugar and water in a heavy saucepan over medium-high heat. Swirl the pan rather than stirring and cook 8 to 10 minutes, until the syrup turns a deep amber. It is dangerously hot, so keep your hands clear.
- 3
Pour the caramel straight into an 8-inch round cake pan and tilt to coat the bottom. It hardens within a minute, which is expected.
- 4
Whisk the eggs in a bowl just until blended, without beating air into them. Whisk in the condensed milk, evaporated milk, vanilla, and salt.
- 5
Strain the custard through a fine sieve directly over the set caramel to catch any bits of cooked egg.
- 6
Set the pan inside a larger roasting pan, pour boiling water into the outer pan to come halfway up the sides, and cover the flan loosely with foil.
- 7
Bake 50 to 60 minutes, until the edges are set and the center jiggles as one piece when nudged, and a knife inserted an inch from the edge comes out clean.
- 8
Lift the pan out of the water, cool to room temperature for about 1 hour, then refrigerate at least 4 hours or overnight. Run a thin knife around the edge, invert onto a rimmed plate, and let the caramel pour over.