Classic Mexican Flan

Recipe by lemoncurd
READY IN: 1hr 30mins




  • In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
  • Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
  • Quickly turn mold to coat bottom and sides with the caramel.
  • Let cool so caramel hardens.
  • Heat oven to 325.
  • Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
  • Cover and blend to mix well.
  • Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
  • Bake for 1 hour.
  • Remove from oven and remove mold from water.
  • Cool and then refrigerate up to 2 days.
  • Cover mold with an inverted serving platter.
  • Hold mold and platter together and turn them over.
  • Lift off mold.
  • Caramel will fall as a liquid sauce over the custard.