Imagine a dessert so creamy, so decadent, that it transports you straight to the vibrant streets of Mexico with just one spoonful. Traditional Flan de Leche is not just a dessert; it's a culinary masterpiece that combines the rich, velvety texture of custard with a golden caramel sauce that will make your taste buds dance with joy. Whether you're a seasoned home cook or a dessert enthusiast looking to impress, this classic Mexican treat is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 cup sugar (for caramel)
- 4 eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Place a large baking dish or roasting pan filled with about 1 inch of hot water to create a water bath (baño maría).
- In a small saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden caramel. Be careful not to burn the sugar. Quickly pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk the eggs until well beaten. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix thoroughly until smooth and well combined.
- Strain the egg mixture through a fine-mesh sieve to ensure a silky smooth texture, removing any potential egg lumps.
- Carefully pour the strained mixture into the caramel-lined baking dish.
- Place the flan dish inside the prepared water bath in the preheated oven. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. The flan should be firm but not cracked.
- Remove from the oven and carefully take the flan out of the water bath. Allow to cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate the flan for at least 2-3 hours or overnight to fully set and chill.
- To serve, run a knife around the edges of the flan to loosen. Place a large serving plate over the baking dish and quickly invert to release the flan. The caramel sauce will flow over the top of the custard.
- Slice and serve chilled. Garnish with additional caramel sauce if desired.
Tips
- Water Bath Magic: Always use a water bath (baño maría) to ensure even, gentle cooking and prevent cracking.
- Caramel Caution: Watch your sugar carefully when making caramel – it can burn quickly! Stir constantly and remove from heat as soon as it turns golden.
- Straining is Key: Always strain your egg mixture to achieve that signature silky smooth texture.
- Temperature Matters: Let the flan cool completely at room temperature before refrigerating to prevent condensation.
- Chilling Time: For the best flavor and texture, refrigerate for at least 2-3 hours, or ideally overnight.
- Unmolding Trick: Run a knife around the edges and use a plate slightly larger than the baking dish for a clean, perfect release.
- Garnish Options: While traditional flan is perfect on its own, you can add a sprinkle of cinnamon or fresh berries for extra flair.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 120mg
