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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Dessert First » Flan Recipe!

Flan Recipe!

July 7, 20204 Comments

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Who doesn’t love flan? This is not a dessert that mom prepared, but yet I grew up knowing about it. It is popular through out all of Latin America. This flan recipe could not get any easier.

Close up of one side of flan on Mexican platter

Flan is a showstopper!

I don’t know if it happens to you, but whenever I see flan in a dessert case or on someone’s table, it gets my attention immediately! I imagine it’s chilled and extra creamy.

Close up top view of flan on Mexican platter

Why is cornstarch in flan?

The cornstarch yields the most creamy and silky flan I have ever eaten. Just 1 tablespoon mixed into a slurry is enough! It’s a chef’s secret I learn just a few years ago.

Are you intimidated to prepare the caramel?

I was! Until my good friend Norma gave me some great tips! It takes patience. Lot’s of patience to wait for the caramel to do it’s thing. Once you have that down, the rest is a breeze!

Flan on Mexican platter
I finally decided to add a basic flan recipe to my blog! I have other published recipes on other sites and it was time to add one here.
Heart shaped flan decorated with pomegranite seeds for Valentine's Day

The most beautiful flan!

Not just because she is my dearest friend and fellow food blogger, but Norma Torres creates the most beautiful flan recipes. This one in particular for Valentines Day is my favorite! Please check out her blog.

Ingredients for preparing flan
Basic ingredients that I try to keep in my pantry all of the time.
Ingredients for preparing flan
Be prepared before you start
The five stages of caramel collage

The five stages of caramel

Hot caramel sauce in the skillet with waiting pan next to it
Vintage Pyrex !
Caramel sauce in the pan
Flan sitting in a water batch ready for the oven
Flan cooling in pan close up
Flan turned upside down on Mexican platter before unmolding
Flan on Mexican platter
Close up of flan on Mexican Platter
Sliced flan on a red plate
Flan on Mexican platter

Mexican Cinnamon Vanilla Flan

Classic flan with Mexican cinnamon and vanilla.
5 from 3 votes
Print Pin Rate
Course: Desserrt
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 45 minutes minutes
Resting and Chilling Time: 8 hours hours
Total Time: 10 hours hours 5 minutes minutes
Servings: 8 Servings

Equipment

  • 8-9 inch round cake pan
  • A glass or metal baking dish for hot water bath

Ingredients

  • 1 cup sugar
  • 1 12 oz cans evaporated milk
  • 1 14 oz cans of sweetened condensed milk
  • 1 TBS cornstarch
  • 3 large egg yolks
  • 2 large whole eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon ground canela
  • pinch of salt

Instructions

  • In a nonstick skillet, add 1 cup of sugar and spread out evenly. Turn heat to medium. DO NOT stir the sugar. Let it cook, without stirring until the sugar begins to melt. When it begins to melt, shake the skillet, do not stir with a spoon. Continue this until the sugar turns to a caramel color. Immediately have your pan ready and pour in the caramel. Swirl to coat the bottom evenly. Set aside.
  • Preheat oven to 350 degrees F. In a pot or tea kettle heat 6 cups of water to medium heat.
  • In a large bowl, whisk the eggs until well incorporated. Gradually whisk in the milk products, vanilla, cinnamon and salt.
  • Transfer cornstarch to a small bowl. Whisk in 1 tablespoon of cold water until smooth. Whisk this slurry into the flan mix. Pour mix into pan with prepared caramel. Transfer to deep baking dish.
  • Carefully pour the hot water into larger pan, making sure you do not get any water in the flan mix. The water may prevent it from setting up correctly. Carefully transfer to preheated oven.
  • The flan will bake in the water bath for 50 minutes to 1 hour and 5 minutes. When the flan just has a slight jiggle and a cake tester comes out clean, then it's ready. Remove from oven and let it sit for 10 minutes before you remove it from the water bath onto a cooling rack.
  • Let the flan cool for an hour before transferring it to the refrigerator. Let it chill for at least 6 hours. Before unmolding, loosen the edges with a small sharp knife. Place a larger platter or flat plate over flan. Hold tight with both hands and quickly flip it over. Let it sit for a few minutes. When you see the caramel running down, then carefully remove the pan to expose flan. Serve with fresh fruit or fresh whipped cream!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Flan prepared in a small loaf shape

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Filed Under: Dessert First, Latin American Cuisine, Traditional Mexican Recipes Tagged With: Custard, Dessert, Flan, Traditional Mexican Recipes

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Reader Interactions

Comments

  1. Michelle Cabral

    July 8, 2020 at 5:06 pm

    Yum! My children love flan. I’ve never mad it but I’m thinking I might now..looks delicious thank u for posting!

    Reply
    • Sonia

      July 8, 2020 at 7:20 pm

      You’re welcome Michelle!

      Reply
  2. Luci Wood

    September 4, 2023 at 8:16 am

    Hi!! Looks wonderful, as all of your recipes do! Wanted to ask if you prepare the baking pan in anyway, as in greasing the bottom or sides for easy release. Thank you!

    Reply
    • Sonia

      September 4, 2023 at 7:11 pm

      I have never greased the pan when preparing flan. I was told that one has to flip it while it’s still warm for easy release.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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