Recipes Cuisine Latin American Mexican Flan Mexicano (Mexican Flan) 4.8 (191) 156 Reviews 53 Photos This Mexican flan recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give me this custard recipe — she finally gave it to me one Christmas. I added orange zest, but the original dessert recipe calls for just pure vanilla. You can also use almond extract. Submitted by Amy Shurts Updated on September 11, 2023 Save Rate Print Share Trending Videos Close this video player 53 53 53 53 53 Prep Time: 10 mins Cook Time: 55 mins Additional Time: 5 hrs Total Time: 6 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup white sugar 1 (14 ounce) can sweetened condensed milk 1 cup whole milk 3 large eggs 3 large egg yolks ¼ cup freshly squeezed orange juice 1 tablespoon grated orange peel 1 tablespoon vanilla extract 1 tablespoon cornstarch 1 cup heavy cream Directions Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly. Carefully pour caramel syrup into a flan mold. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position. Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange peel, vanilla, and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold. Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold. Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour. Let cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release flan. Place a serving plate on the mold, then flip the mold over. Gently lift the mold to release flan and allow caramel syrup to cascade over custard. Remove the mold. I Made It Print Nutrition Facts (per serving) 434 Calories 20g Fat 56g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 434 % Daily Value * Total Fat 20g 25% Saturated Fat 11g 57% Cholesterol 207mg 69% Sodium 115mg 5% Total Carbohydrate 56g 20% Dietary Fiber 0g 0% Total Sugars 54g Protein 9g 18% Vitamin C 6mg 7% Calcium 213mg 16% Iron 1mg 4% Potassium 300mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved