Mexican Flan Baked Caramel Custard Recipe

Indulge in the rich, creamy perfection of authentic Mexican Flan! This traditional dessert, beloved in both Mexico and Spain, is surprisingly easy to make and boasts a stunning presentation. The smooth, melt-in-your-mouth custard is perfectly complemented by a layer of homemade caramel. Prepare to impress your family and friends with this show-stopping recipe.

Prep Time 20 mins

Cook Time 225 mins

Calories 169.2 kcal

Protein 12g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Mexican Flan Baked Caramel Custard

1 cup (200g) granulated sugar
6 large eggs
1 cup (240ml) whole milk
1 teaspoon pure vanilla extract
Orange Rind
Fruit

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How to Make Mexican Flan Baked Caramel Custard

In a heavy-bottomed saucepan, heat 1/2 cup (100g) granulated sugar over medium heat, stirring constantly until it melts and turns a rich, dark amber color. Be careful not to burn it!
Carefully remove from heat and immediately pour the caramel into a 4 1/2-cup (1L) metal ring mold. Swirl gently to coat the bottom and sides evenly.
In a large bowl, whisk 6 large eggs until light and frothy.
Gradually whisk in 1 (240ml) cup whole milk, 1/2 cup (100g) granulated sugar, 1 teaspoon pure vanilla extract, and the zest of 1 orange.
Carefully place the caramel-coated ring mold inside a larger roasting pan.
Pour the egg mixture into the ring mold. Pour the hottest tap water possible into the roasting pan, reaching about 1 inch (2.5cm) up the sides of the ring mold.
Bake in a preheated 325°F (160°C) oven for approximately 50-60 minutes, or until a knife inserted into the center comes out clean. Baking time may vary depending on your oven.
Remove from the oven and let the flan cool completely on a wire rack. Then, refrigerate for at least 3 1/2 hours, or preferably overnight, to allow the flan to set completely.
To unmold, run a thin knife or spatula around the edges of the flan to loosen it from the mold.
Place a serving plate upside down over the mold. Invert the mold carefully onto the plate, allowing the flan to slide out.
Spoon any remaining caramel from the mold over the top of the flan.
Garnish with fresh fruit slices (such as mango, pineapple, or berries) and serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

80g

Fat

13g

Carbs

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Frequently Asked Questions

How long does it take to make Mexican Flan Baked Caramel Custard?

Mexican Flan Baked Caramel Custard takes about 245 minutes from start to finish — roughly 20 minutes to prepare and 225 minutes to cook.

How many calories are in Mexican Flan Baked Caramel Custard?

Mexican Flan Baked Caramel Custard has approximately 169.2 calories per serving, with about 12 g protein, 7 g carbohydrates and 8 g fat.

What ingredients do I need for Mexican Flan Baked Caramel Custard?

The key ingredients for Mexican Flan Baked Caramel Custard are Sugar, Eggs, Milk, Vanilla, Orange Rind, Fruit. See the full list with measurements above.