This Mexican flan recipe is a traditional dessert that gives you a taste of authentic Mexican cuisine. It’s creamy, sweet and has a unique texture that is truly delicious. The ingredients for this recipe are quite common and may already be in your pantry. This makes it a convenient choice when you’re in the mood for a homemade dessert.
Ingredients:
- 14 oz sweetened condensed milk
- 1 1/2 cups whole milk
- 2 oz. cream cheese
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 vanilla bean (optional)
- 1/3 cup white granulated sugar
- caramel: 1 cup granulated sugar and 1/2 cup water
Method of preparation:
Combine 1 cup sugar and 1/2 cup water in a saucepan. Cook over medium heat until the sugar melts and turns a golden amber colour. Be careful as it burns quickly. Pour the caramel syrup into a flan tin and set aside to cool.
Place the sweetened condensed milk, whole milk, eggs, cream cheese, vanilla extract and vanilla bean seeds (if using) in a blender. Blend until smooth.
Preheat the oven to 350 degrees F (175 degrees C). Pour the blended mixture over the cooled caramel syrup in the flan tin. Place the mould in a larger baking tin and fill the tin with boiling water up to halfway up the sides of the mould. This is called a water bath and it helps to cook the flan evenly.
Bake in the preheated oven until the centre of the flan is set but still jiggles slightly when poked, about 45 minutes to 1 hour.
Allow the cake to cool, then refrigerate for at least 4 hours. To serve, run a sharp knife around the inside of the tin to loosen the flan. Place a serving plate on top of the mould and invert. Gently lift the mould to release the flan and allow the caramel syrup to cascade over the custard.
