Mexican creme caramel

    5 hours 5 min

    This dessert is known as Mexican flan. It consists of a deliciously creamy, sweet and eggy custard, topped with a syrupy caramel sauce. Serve as a truly decadent dessert.

    120 people made this

    Serves: 8 

    • 200g caster sugar
    • 250ml full fat milk
    • 1 (397g) tin sweetened condensed milk
    • 3 eggs
    • 3 egg yolks
    • 4 tablespoons freshly squeezed orange juice
    • 1 tablespoon grated orange zest
    • 1 tablespoon vanilla extract
    • 1 tablespoon cornflour
    • 250ml double cream

    Prep:10min  ›  Cook:55min  ›  Extra time:4hr chilling  ›  Ready in:5hr5min 

    1. Place sugar in a heavy saucepan over medium-high heat and cook, stirring constantly, until the sugar melts and turns a golden amber colour, about 10 minutes. Watch carefully once syrup begins to change colour, because it burns easily. Carefully pour the melted sugar syrup into a flan tin. Let cool.
    2. Preheat oven to 180 C / Gas 4.
    3. Pour full fat milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange zest, vanilla extract and cornflour into a liquidiser 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 tin.
    4. Line a roasting tin with a damp tea towel. Place the flan tin on the towel, inside roasting tin and place roasting tin in the middle shelf of the oven. Fill roasting tin with boiling water to reach halfway up the sides of the flan tin.
    5. Bake in the preheated oven until the centre of the flan is set but still slightly wobbly 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 tin to release the flan. Invert a plate on the flan tin, flip the tin over and gently remove the tin to unmould the flan and reveal the syrupy caramel topping.

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    Reviews in English (121)


     -  15 Aug 2012


    To me the density and consistency of this flan was perfect. I've since modified it to use only 2/3c. sugar for the caramel since not all the caramel liquified in baking using the full cup. I also use whole evaporated milk and leave out the cornstarch. If I'm choosing not to use the orange juice, I sub in milk. This has become my husband's most requested dessert. Thanks!!  -  19 Jun 2010  (Review from Allrecipes US | Canada)


    Several folks have had trouble getting all the sugar to caramelize - an easy fix is to use Baker's Sugar... it's a superfine granulated sugar (not powdered sugar) that is made for just such an application. C&H makes it; I don't know if it's available all over the country, but look for it in the sugar section of the supermarket.  -  20 Feb 2012  (Review from Allrecipes US | Canada)