Authentic Mexican Flan

Recipe by Chef #1349697
READY IN: 1hr 5mins
YIELD: 1 flan


  • For the Caramel Sauce
  • 1 12
  • 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


  • 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!