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Mexican Caramel Flan

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PREP TIME
10 min
COOKING TIME
55 min
TOTAL TIME
365 min
SERVINGS
8 servings
Dessert Mexican
Mexican Caramel Flan
Ingredients
  • 1 cup white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup whole milk
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon grated orange peel
  • 1 tablespoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
Instructions
1
Begin by placing sugar into a substantial cooking vessel over medium-high heat.
2
Stir constantly until the sugar dissolves and transforms into a rich, golden hue, approximately 10 minutes.
3
Be vigilant once the mixture starts to darken as it can quickly become overcooked and burnt.
4
Carefully pour the newly created caramel liquid into a pre-prepared flan mold. Allow it to cool.
5
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6
Position the middle rack of your oven for optimal baking results.
7
Combine sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange peel, vanilla, and cornstarch in a blender; blend until the mixture is smooth and uniform.
8
Add cream to the blender and pulse several times to fully incorporate it into the mixture.
9
Pour the blended mixture over the cooled caramel syrup in the flan mold, ensuring an even distribution of ingredients.
10
Prepare a roasting pan by lining it with a damp kitchen towel.
11
Carefully place the filled flan mold into the roasting pan, then position the pan on the middle oven rack.
12
Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
13
Bake in the preheated oven until the center of the flan is set but still slightly wobbly when gently pressed, approximately 45 minutes to 1 hour.
14
Allow the flan to cool before refrigerating it for at least 4 hours.
15
To serve, use a sharp paring knife to run along the inside of the mold and release the flan.
16
Place a serving plate on top of the mold, then flip it over to release the flan.
17
Gently lift the mold to release the flan and allow the caramel syrup to cascade over the custard.
18
Remove the mold to reveal the finished dish.