Best Mexican Flan Recipes

MEXICAN FLAN (BAKED CARAMEL CUSTARD)

Steps:

• Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
• Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
• In a large mixing bowl, lightly beat the eggs.
• Stir in milk,1/2 cup sugar, vanilla and orange peel.
• Place caramel coated ring mold in another pan and place on an oven rack.
• Pour egg mixture into the ring mold and pour the hottest tap water possible around the ring mold to a depth of 1 inch.
• Bake at 325Ffor close to l hour or until a knife comes out clean.
• Cool flan on a wire rack, Chill for at least 3 1/2 hours.
• To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in.
• Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
• Spoon the caramel that may remain in the mold on top of the flan.
• Pile sliced fruit in the center and serve.

ORIGINAL MEXICAN FLAN NAPOLITANO

Steps:

• Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
• Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
• Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

FLAN MEXICAN

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
• In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
• To serve, run a knife around the edges to loosen and invert onto plates.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
• Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
• Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
• Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

MODERN MEXICAN CHOCOLATE FLAN

Steps:

• In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and simmer, without stirring, until the syrup begins to color. Swirl the pan continually until the syrup is an even, deep amber color. Immediately divide the caramel among the ramekins, swirling so it coats the bottom of each.
• Arrange a rack in the middle of the oven and preheat to 325°F.
• In the bowl of a food processor, process the chocolate until it resembles small pebbles. Transfer to a medium saucepan and add the half-and-half, milk, cinnamon stick, and the remaining 1/2 cup sugar. Place over moderate heat and bring to a simmer, stirring occasionally, then remove from the heat, cover, and let steep for 20 minutes.
• In a large bowl, combine the eggs, coffee liqueur, and the vanilla and almond extracts and whisk to combine. Slowly pour about 1 1/2 cups of the hot milk/half-and-half mixture into the egg mixture, whisking constantly. Add in the rest of the hot milk and whisk to combine. Pour through a fine-mesh sieve set over a large bowl and divide evenly among the 8 ramekins. Discard solids.
• Transfer ramekins to a large roasting pan and add enough hot water to come halfway up the sides of the ramekins. Loosely cover the pan with foil and bake until the custard has barely set (a knife inserted halfway between the edge and the center should come out clean), 35 to 40 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. DO AHEAD: The flans can be made ahead and stored, wrapped in plastic in the refrigerator, up to 3 days.
• Just before serving, run a small thin knife around each flan, then invert onto small plates and serve.

CLASSIC MEXICAN FLAN - CUSTARD WITH CARAMEL TOPPING

Steps:

• Heat oven to 325°F.
• Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir).
• Pour caramel into the bottom of a 5-cup souffle dish.
• Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
• Remove from heat; cover and let stand 10 minutes.
• Meanwhile, whisk together eggs, vanilla and salt in large bowl.
• Strain milk mixture through a sieve into eggs; whisk to combine.
• Discard cinnamon stick.
• Strain mixture again into prepared dish.
• Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan.
• Add enough hot water to roasting pan to come halfway up side of dish.
• Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
• Remove flan from oven.
• Let flan cool in hot-water bath 15 minutes.
• Remove dish from water bath and cool completely on wire rack.
• Cover with plastic wrap and refrigerate overnight.
• To serve:.
• Run a knife around edge of baking dish.
• Place a serving plate slightly larger than dish on top.
• Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!

MEXICAN CHOCOLATE FLAN WITH KAHLUA

Steps:

• Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
• To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
• Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
• Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
• Set the custard cups in the roasting pan.
• To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
• Add the chocolate, cinnamon stick and sugar.
• Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
• Preheat the oven to 350 degrees farenheit.
• In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
• Slowly beat the hot milk mixture into this.
• Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
• Pour the mixture into the caramelized custard cups.
• Place the roasting pan with the custard cups onto the center rack of the oven.
• Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
• Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
• They will firm more when chilled, so do not overbake.
• Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
• To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
• Serve immediately.
• Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.

CHOCOFLAN (MEXICAN CHOCOLATE FLAN CAKE) RECIPE - (4.4/5)

Steps:

• 1.Heat oven to 375 degrees F. 2.Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. 3.Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. 4.Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.

MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE

Steps:

• Heat oven to 350°F.
• Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
• Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.

CLASSIC MEXICAN FLAN

Steps:

• In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
• Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds.
• Quickly turn mold to coat bottom and sides with the caramel.
• Let cool so caramel hardens.
• Heat oven to 325.
• Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
• Cover and blend to mix well.
• Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch.
• Bake for 1 hour.
• Remove from oven and remove mold from water.
• Cool and then refrigerate up to 2 days.
• Cover mold with an inverted serving platter.
• Hold mold and platter together and turn them over.
• Lift off mold.
• Caramel will fall as a liquid sauce over the custard.

AUTHENTIC MEXICAN FLAN

Steps:

• Put all of your ingredients in a blender, blend on low until you can see that everything is well incorporated. Then add your milk mixture to the cooled sugar. Place flan carefully in to a water bath, the water should be cool and so should your oven. Bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean, time will vary depending on your oven. Let the flan sit in the fridge for a good 4 hours or even better overnight. Serve with whipped cream and Delish!

FLAN NAPOLITANO (MEXICAN RESTAURANT FLAN)

Steps:

• Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
• On heat-proof glass (Pyrex) dish, melt the sugar till dark, over stove top.
• Move dish so bottom and sides are evenly covered with resulting caramel.
• Pour blended ingredients onto Pyrex dish.
• Cover and bake with steaming method in medium heat conventional oven or in covered double boiler dutch oven for 60 minutes, or until toothpick comes out clean.
• Let cool and unmold (unmolding optional).
• Refrigerate until serving time.
• Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• PREHEAT oven to 350°F.
• COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
• Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
• Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
• Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
• Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
• Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
• Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
• Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

MEXICAN FLAN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 9-inch fluted tube cake pans (such as Bundt® pans) with cooking spray.
• Spread half the cajeta into the bottom of each prepared cake pan. Place sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract into a blender, cover the blender, and pulse several times to break up the eggs; blend until thoroughly mixed, about 30 seconds. Pour half the milk mixture into each cake pan.
• Place the cake mix into a mixing bowl, add the water, vegetable oil, and 3 eggs, and beat with an electric mixer on low speed to combine, about 30 seconds; increase speed to medium, and beat until the cake batter is smooth, about 2 more minutes. Scrape half the cake mix into each pan, on top of the flan ingredients.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 45 minutes. Remove from oven, and flip pans over onto cake serving pans while still hot to remove from pans. Allow to cool before serving.

NO-BAKE MEXICAN FLAN CHEESECAKE

Steps:

• Coat 8" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.
• In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.
• On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.
• Spread into pan. Cover with plastic wrap.
• Refrigerate until set (at least 8 hours or overnight).
• To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.
• Spread caramel sauce on top, letting fall over edges at intervals.
• Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.

DELICIOUS MEXICAN CHOCO -FLAN CAKE

Steps:

• Preheat oven at 350ºF. Spray a bundt pan with cooking oil and pour 1/4 cup of the caramel topping in bottom of pan.
• Prepare the chocolate cake according with the directions in the back of the box, and beat until smooth and pour in the prepared pan.
• In the blender place the two milks, eggs and vanilla extract and blend well.
• Now be very careful adding slowly the blended milk mixture over the chocolate cake mixture already poured in the pan.
• THIS IS VERY IMPORTANT: place a sheet of aluminum foil on top of the bundt pan with the cake. Place in large roasting pan; add 1 inch of hot water to roasting pan. and then place it in the center rack of the preheated oven, without moving the mixture too much, so the cake and the flan won't mix with each other.
• Cook for 1 hour and check for the flan to be cooked and set, inserting a toothpick in the center of the cake. If it comes out clean the cake is done, but if not, let it in the oven covered with aluminum for 10 more minutes until flan is completely set.
• Remove from oven and let it cool for about 15 minutes, separating the sides with a spatula, and turn it very carefully over in a serving plate.
• Decorate with halves pecans on top of the caramel sauce and place in the refrigerator. Serve cold and -- Enjoy it!
• VARIATION: I have used Duncan Hines Caramel cake mix and the taste with the flan is excellent, too.

FLAN MEXICANO (MEXICAN FLAN)

Steps:

• Place 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.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour 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. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
• Line 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. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To 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.

MEXICAN CHOCOLATE FLAN

Steps:

• Combine the first amount of sugar with the water and lemon juice in a small, heavy-based saucepan.
• Cook over gentle heat until the sugar dissolves.
• Swirl the pan from time to time, but do not stir.
• Once the sugar is liquified, bring the syrup to a boil and cook until golden brown.
• While preparing the syrup, heat 4 custard cups in a 350 degree oven.
• When the syrup is ready, pour into the dishes and swirl to coat the sides and base evenly.
• Leave to cool at room temperature.
• Chop the chocolate into small pieces and heat with the milk and cinnamon, stirring occasionally to help the chocolate dissolve.
• Whisk the whole eggs and the yolks together with the remaining sugar until slightly frothy.
• Gradually whisk in the chocolate milk.
• Remove cinnamon stick.
• Carefully pour the chocolate custard into the custard cups and place them in a roasting pan.
• Pour hand hot water in pan to a depth of one inch.
• Place the roasting pan in the oven and bake the custards until just slightly wobbly in the center, about 20-30 minutes.
• Cool at room temperature and refrigerate for several hours or overnight before serving.
• Loosen the custards carefully from the sides of the dishes and invert onto serving plates.
• Shake to allow the custard to drop out.

MEXICAN FLAN

Steps:

• 1. Caramelize sugar by pouring into a heavy saucepan and stirring continuously with a WOODEN spoon over a low flame until sugar melts and turns golden brown.
• 2. Pour sugar immediately into a 1-quart casserole, coating the bottom and sides evenly (accomplished by holding casserole dish in your hands and carefully tilting to coat sides). **BE CAREFUL WITH POURING OF HOT SUGAR AS IT CAN CAUSE SEVERE BURNS!
• 3. Allow sugar to cool.
• 4. Prepare custard by beating eggs, adding milk and vanilla; mix well.
• 5. Pour into casserole and set casserole into larger pan containing 1-inch of hot water.
• 6. Bake at 350°F for 1-1 1/2 hours or until knife inserted comes out clean. It should be golden brown on top.
• 7. To serve: Loosen around sides with a spatula and turn onto a serving dish.
• 8. Chill and serve with the sauce created from the casserole dish.

MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE

Steps:

• Heat oven to 350°F.
• Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
• Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.