We love to have friends over for dinner on the weekend – nothing fancy, just good food and good friends. No dinner party is complete without a delicious dessert to polish off a great meal. Our favorite Mexican restaurant serves an amazing caramel flan. When we decided to have a few friends over for fajitas, we wanted to finish the meal with a similar rich, sweet and creamy creation. This recipe isn’t exactly like our local eatery’s version, but it’s just as delicious!
Caramel flan has a rich texture, similar to cheesecake, but really more like a custard. Slightly sweet and definitely creamy, it’s the perfect way to finish off a meal, especially one that’s a little spicy. Use ramekins to make individual servings or a larger angel food cake pan (aka tube pan) for a more dramatic presentation. The fajita bar was a hit at our dinner party, but dessert was the real star of the evening. It’s so good, we plan on making it again this weekend!
Homemade Caramel Flan
1 hour and 25 minutes, plus chilling to prepare serves 6
- 1 cup sugar
- 2 cans sweetened condensed milk, 14-ounce
- 3 1/2 cups whole milk
- 6 large eggs
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- Preheat oven to 350°F.
- Melt sugar over medium heat, continuously stirring until brown caramel sauce forms. Pour warm sauce into bottom of 9-inch tube pan, swirling to coat.
- Combine condensed milk and fresh milk in large bowl. Beat in eggs, and stir in cornstarch and vanilla.
- Pour mixture into caramel-lined pan, and place dish inside a larger pan to make a water bath.
- Boil enough water to fill larger pan to a depth of about one-inch, creating a moist, indirect heat source around the smaller dish. This water bath will prevent a rubbery texture.
- Bake in preheated oven 50 to 60 minutes, until center is set but still jiggles.
- Cool flan completely, and then refrigerate at least one hour.
- To serve: use a knife to loosen sides of flan, then gently flip onto a serving platter, and allow caramel sauce to cover it. Slice into serving-size pieces.
Recipe adapted from The Spruce