Flan Mexicano (Mexican Flan)

Raven Higheagle


This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well.


☆☆☆☆☆ 0 votes

Serves 8
6 Hr 15 Min
55 Min


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1 c
white sugar
1 c
whole milk
1 (14) oz
can sweetened condensed milk
3 large
egg yolks
1/4 c
freshly squeezed orange juice
1 Tbsp
grated orange peel
1 Tbsp
vanilla extract
1 Tbsp
1 c
heavy cream

How to Make Flan Mexicano (Mexican Flan)


  • 1Preheat oven to 350 degrees.
  • 2Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  • 3Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth.
  • 4Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  • 5Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack.
  • 6Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • 7Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour.
  • 8Let the flan cool, then refrigerate for at least 4 hours.
  • 9To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.

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About Flan Mexicano (Mexican Flan)

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