Mexican Flan

1Preparation

1. Have ready a 22 cm round mould about 7 cm deep, plus a larger roasting tin for the water bath.
2. Boil a kettle of water for the water bath.

2Cooking

1. Preheat the oven to 170°C.

   ♨️ oven 170°C⏱ 10 min timer
2. Heat the sugar and water in a small pot without stirring until dissolved and bubbling, just swirling the pot gently.

   🔥 medium heat⏱ 4 min timer
3. Keep cooking until the sugar turns a deep golden honey colour, then take it off the heat immediately.

   🔥 medium heat⏱ 5 min timer
4. Pour the caramel into the mould and tilt it quickly to cover the base completely, then let it harden.

   ⏱ 1 min timer
5. Blend the condensed milk, evaporated milk, eggs and vanilla on low speed until smooth, without making much foam.

   ⏱ 1 min timer
6. Strain the custard through a fine sieve onto the caramel in the mould.

   ⏱ 2 min timer
7. Cover the mould with foil, set it in the larger tin and pour in hot water halfway up its sides.

   ⏱ 2 min timer
8. Bake until the edges are set and the centre still wobbles slightly, and a knife inserted 2 cm from the centre comes out clean.

   ♨️ oven 170°C⏱ 55 min timer
9. Lift the mould out of the water, cool for an hour at room temperature, then cover and refrigerate for at least 6 hours or overnight.

3Serving

1. Run a thin knife around the edge, place a wide serving plate on top and flip in one quick move so the flan drops out and the caramel flows around it.
2. Cut into slices, spoon a little caramel over each, and serve cold.

💡 Tips & common mistakes

• Common mistake: baking too hot or without a water bath, which leaves the flan full of holes and rubbery. Gentle heat and the water bath give it its silky texture.
• Watch the caramel closely — it goes from golden to burnt and bitter in seconds.
• If some hardened caramel stays in the mould after flipping, set the mould in hot water for a few minutes until it melts, then pour it over the flan.

🔁 Substitutions

• For a denser flan (flan napolitano), blend in 190 g of cream cheese with the milks.
• Whole milk can replace the evaporated milk in the same amount for a slightly lighter flan.