Traditional Mexican Flan

Traditional Mexican Flan

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Natalie Palistino Sanchez


Super creamy and rich yet dense enough to slice and not fall apart. DO NOT OVER BAKE! You don't want the texture to have holes in it. It should look silky and smooth.


★★★★★ 1 vote

10 Min
1 Hr 20 Min


  • 4 large
  • 2 large
    egg yolks
  • 14 oz
    can of condensed milk
  • 13 oz
    can of evaporated milk
  • 1 c
  • 2 tsp
    vanilla extract
  • 1 c
  • 1/4 c

How to Make Traditional Mexican Flan


  1. Whisk eggs, yolks, vanilla, and all milks together in a large bowl.
  2. Cook sugar and water together in a saucepan over medium high heat to carmel color. Immediately when done pour into your pan that your going to use for your flan.
  3. Pour egg and milk mixture on top of the carmel sugar and cover with aluminum foil. Bake in a water bath at 350 for 1hr. 20min. or till a tooth pick comes out clean making sure not to over bake. Let sit for at least 2hrs. refrigerated. Then, tip upside down and let carmel run down sides. Slice and serve.

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About Traditional Mexican Flan

Course/Dish: Other Desserts

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