Flan or creme caramel is one of those traditional desserts. As far as I know, correct me if I`m wrong, but it is traditional all over Latin America and also in Spain. It is typically made for celebrations or family gatherings, or sometimes just to have something for dessert at home.
Creme caramel is a dessert made out of eggs, sugar and milk, that cooks in a double boiler, wether is on the stove or inside the oven (the second is better). At the end, you get a gelatin texture, but softer.
In Mexico, the typicall creme caramel is made with condensed milk, evaporated milk, eggs and vanilla. Then, you can add basically anything you want depending on what you like; you could make it with dulce de leche, with peach, apple, pumpkin, cream cheese, you choose!. And the best is that you only have to blend all the ingredients, and it´s done.
Now, the flan we make in Mexico most traditionally is this recipe, always with some caramel, which cooks at the same time the flan does. And when it’s done you turn it over and that caramel falls on the sides and everywhere. When serving a slice of flan or creme caramel make sure to serve it with some of that liquid caramel too, it brings it all together.
We like making creme caramel or flan in a bundt cake pan or mold, shaped in a cute way. The best is to use one of these pans, but you could use anyone you like, decorated or simple. You do have to be careful and use a simply decorated pan, because flan can easily stick to it.
If you like this recipe, you have to go see our mexican cheesecake recipe, which is one of our mother’s family classic.
- 1 C white sugar
- 27 oz (774 gr) condensed milk
- 23 fl oz (680 ml) evaporated milk
- 16 oz (450 gr) cream
- 8 eggs
- 2 tbps vanilla extract
Place the sugar in the mold (has to be big) where you will make your creme caramel. Take to medium heat on the stove and wait until a liquid caramel forms without it burning. It is really important not to remove nor touch the caramel by any means!! The only thing we can do id take a kitchen glove and tilt the mold to help the caramel move.
Once the caramel is ready, pour the rest of the ingredients in the blender and blend until well incorporated.
Pour this mixture into the caramel mold and cover with kitchen foil.
Place this mold in a rectangular, bigger mold, with water, to bake as a double boiler at 350°F for about 2 hours.
Once is fully cookes, we must wait for it to cool down and then turn it out, placing it on a sort of deep plate because of the caramel.
We recommend refrigerate overnight before slicing.