Easy Mexican Flan

This Mexican flan is a delicious creamy caramel dessert that's delicate, decadent, and a crowd-pleaser. It's easy to make with just a few simple ingredients and can be enjoyed any time of year.

📝 Ingredients

• 1 can Sweetened condensed milk (14 ounces)
• 1 1/4 cup Milk
• 4 large Eggs
• 1/2 cup Sugar (for the caramel)
• 1 tsp Vanilla

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. 2Pour the sweetened condensed milk and milk into a blender with the eggs and vanilla extract. Blend for 30 seconds to combine and set aside while making the caramel.
3. 3Pour the sugar into a saucepan over low heat and cook until the sugar melts. Stir the sugar with a spatula as it melts so that it doesn't burn.
4. 4Once the sugar crystals have completely melted and the color becomes a light brown color, remove it from the heat.
5. 5Pour a small amount of the caramel sauce into the flan pan and spread it around the sides with the spatula. The caramel will harden as it cools, so try to do it as quickly as possible.
6. 6Pour the remaining caramel into the flan pan to cover the bottom.
7. 7Blend the flan mixture for another 10 seconds, and then pour it over the hardened caramel. Only fill the plan pan 3/4 full.
8. 8Close the flan pan with the lid and seal it with the buckles. Carefully lift the pan with a pot towel or oven glove (as the bottom will be hot) into a larger baking pan or roasting pan.
9. 9Fill the baking pan or roasting pan with water until it comes halfway up, then carefully place it in the preheated oven. Bake for 1 hour and 15 minutes.
10. 10Carefully remove the baking dish filled with water from the oven and remove the flan pan.
11. 11Open the lid to see if the flan has set. Insert a toothpick into the center to see if it comes out clean. If the toothpick comes out clean, the flan is perfectly cooked. If it doesn't come out clean, place it back in the baking dish with water and bake it for another 15-20 minutes.
12. 12Once the flan is perfectly cooked, let it completely cool in the pan on a rack for 2 hours, then refrigerate it for a minimum of 2 hours or overnight.
13. 13To serve the Mexican flan, open the lid of the pan and run a butter knife around the outside to release it. Twist the pan back and forth so that it starts to move freely, then place a large plate with a lip that covers the flan pan.
14. 14With one hand holding the plate and the other holding the bottom of the pan, flip the pan over so that the plate is now on the bottom and gently remove the pan.
15. 15The Mexican flan should easily come away from the pan with the caramel sitting on top of the flan and dripping down the sides.
16. 16Slice the traditional Mexican flan and serve with a spoonful of the rich caramel sauce. ENJOY!