Lily cooks

Mexican Flan

Mexican Flan
Preparation time:
15 minutes
Cooking time:
8-10 minutes

Lily’s take on this popular Mexican dessert. This creamy set custard dessert is topped with a delicious homemade caramel.

  • Ingredients

    For the filling:
    • 120g caster sugar
    • ¼ tsp water
    For the flan:
    • 5 large eggs
    • 1 tin condensed milk
    • 1 tin evaporated milk
    • 1 tbsp vanilla extract
    • 2 tbsp coffee liquor (optional)
  • Method

    • Start by choosing the container for your flan. I've a gorgeous silicon mould that's shaped like a bunt cake, so I use that for it, but a glass container for flan or indeed a Pyrex container should work too. Whatever you go for, just make sure it fits in the microwave and it's suitable for it too.

    • Move on to making the caramel. Put the sugar and the water into a milk pan (or a small heavy bottom pot) and turn the heat on to high. Let the sugar heat and become caramel. Resist the urge to stir it. Don't touch it until it's completely melted and going golden brown. Turn off the heat and pour the caramel over your chosen container, making sure you cover the bottom and sides of the mould. Do it quickly as the caramel sets nearly instantly. Set aside.

    • Put all the ingredients for the flan in the blender or food processor and blend well. You will have a foamy, milky liquid. Pour it over the caramel mould. Put the flan in the microwave at high for 8-10 minutes (check it at 8 and see if it’s ready). It should be firm but sticky as the foam will still be on top, don't worry about this, the foam will set later. Take the flan out and let it rest for 3 minutes before turning it into a serving plate. The caramel will be a little runny so be careful.

    • You can serve the flan at room temperature or cold from the fridge. It keeps refrigerated for 3 days.

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