Hello!
With Valentine’s Day around the corner, I can’t think of a better dessert to make for your loved ones. This authentic Mexican flan is the perfect texture and only uses 5 ingredients!
I will not take credit for this recipe, per usual, I called my mom years ago asking for it and having her give me the play by play on the process. I always thought it was very difficult to make the perfect flan, but once you make it once, you will realize it is easy!
The traditional Mexican way is done by baking it inside a larger pan filled with warm water. This is what gives it the perfect texture.
While most of my recipes are health conscious, this one here is very authentic and the recipe cannot be messed with. I do plan on coming up with a dairy-free flan one day but for now, I can advertise it as gluten-free but sugar-filled! This is part of food freedom!
Throughout the holidays I came up with fun variations of this flan. For thanksgiving I made a pumpkin flan in which I used less eggs and milk and added some pumpkin puree. For Christmas, I made an eggnog flan where I substituted the milk with eggnog. YUM! I will revisit those later, later this year.
Make sure you cut the strawberries into heart shapes for extra cuteness. This recipe is best made the day before you need it since it will need to firm up in the refrigerator.
Enjoy!
5-Ingredient Mexican Flan
Ingredients
- 5 Large Eggs
- 2 12 oz. Cans Evaporated Milk
- 1 14 oz. Can Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1 cup Sugar Cane sugar, coconut sugar, or caramel (cajeta) are all ok to use here.
Instructions
- Boil some water in a large pot. Pre-heat your oven to 350 degrees F.
- While the water boils, start by melting the 1 cup of sugar over medium heat stirring frequently. Be very careful not to burn.
- Once it is melted, pour into desired dish, I used an 8.5×8.5 square dish but you can use any other shape. Swirl around so the entire bottom of the dish is coated. Set aside.
- In a blender, throw in all of the eggs, evaporated milk, sweetened condensed milk and vanilla. Blend.
- Pour flan mixture into the dish with sugar coat. Make sure the sugar has hardened unless you are using caramel.
- Once water is boiling, pour water into a large pan. I used my turkey roasting pan. It has to be large enough to fit the flan dish in it.
- Carefully add the flan dish into the large pan with the warm water.
- Put the dish in the oven very carefully so that no water goes into the flan.
- Bake for 1 hour or until the top of the flan is firm.
- Let the flan cool off for at least an hour. You can also refrigerate it after an hour so it becomes more firm before flipping.
- Using a sharp knife, go around the edges so the flan comes out when you flip it.
- Place a serving platter or large plate over the flan dish and using both hands, quickly flip it onto the plate.
- Garnish with strawberries or fruit of choice.
- Refrigerate after it is done.
