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Authentic Mexican Flan

Authentic Mexican Flan created by amyandcatarino

Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE!

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

  • For the Caramel Sauce

  • 1 12 cups white sugar
  • 12 cup water
  • Custard

  • 2 cups whole milk
  • 1 (14 ounce) can condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 - 7 58 ounce media crema, table cream (it will be in the international aisle, if you can't find it, you can use creme fraishe, or if you ca)
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract (you can use almond also or any flavor)
  • 2 whole eggs
  • 3 egg yolks

directions

  • Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!
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"Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE!"
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  1. Colette J.
    Directions are lacking. So much in different milk ingredients and so little in eggs, no wonder it calls for corn starch. Way too much sugar as well. The list of ingredients just don't sound appealing.
    Reply
  2. mr_malo1
    I love this recipe. I began using this recipe 3 years ago and has always came out good.
    • Review photo by mr_malo1
    Reply
  3. mr_malo1
    I have made some changes to it. Like doing 2 cans of everything and 3 tablespoons of vanilla and 5 whole eggs. I don’t add cornstarch. It comes out delicious every time. It does not matter if you do the caramel first or at the end. The caramel settles pretty quick and your able to pour the flan in within a couple minutes. I leave it in the oven for a whole 1hr. I cook the sugar on high you just have to keep a eye on it and stir it consistently till it browns about 5-8min. It may take longer to brown depending on how much water you add to the sugar. I usually prepare this at night and let it sit over night in the fridge. The blending and prepping before it go’s in the oven should only take about 18 min at most after that you sit and wait for an 1hr to bake and then let it sit over night and enjoy. ????
    Reply
  4. wowissima
    Your mother in law forgot to tell you to first make the caramel and leave it at the bottom of the mold. Do not start your recipe putting everything in the blender. Flan is a long term kitchen project, It used to take hours to cook it! Thanks, your blog is very nice.
    Reply
  5. BarefootDem
    There are so many missing steps... I don't even know where to begin.. so I won't be trying this one.
    Reply
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