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Easy Mexican Flan


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It’s another hot summer day. I had a craving for something sweet. Flan and baked custard has always been one of my favorite desserts. This one is really easy. Give it a shot.

Easy Mexican Flan


  • 1 cup and 1/2 cup sugar
  • 6 large eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 2 (13 ounce) cans evaporated milk
  • 1 teaspoon vanilla


Preheat the oven to 325°F.  You will need 6 ramekins of other specialty flan cookware and a large baking pan to put them in.

Pour 1 cup of sugar in a warm pan over medium heat.  Constantly stir the sugar until it browns and becomes caramel.  Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides.  Reheat the caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together.  Mix in the milks then slowly mix in the 1/2 cup of sugar and then the vanilla.  Blend smooth after each ingredient is added.

Pour the custard into the caramel lined ramekins.  Place ramekins in a large glass or ceramic baking dish.  Place the pan on the rack in the oven and then add about 1-2 inches of hot water to the pan so the ramekins are in a water bath.

Bake for 45 minutes in the water bath.

Remove the ramekins and allow to cool.  Place the ramekins in the refrigerator for about an hour. 

To serve, invert each ramekin onto a small plate.  The caramel sauce will flow over the custard.  A little whipped cream makes a good garnish.  Enjoy!

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Bye for now.

Categories : Drinks and Desserts

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