How to make THE BEST MEXICAN CREAMY BAKED FLAN | LA MEJOR RECETA DE FLAN AL HORNO
1,770,409
Published 2019-07-11
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TIP- Look for the stiff giggle!
Ingredients
3/4-1 Cup Sugar
1 Can Condensed Milk (Lechera) 14 oz can
1 Can Evaporated Milk (Carnation) 12 Oz can
2 Cups Heavy Whipping Cream
2 Tbs Vanilla (Mexican Vanilla Blend Extract)
5 Eggs
All Ingredients used are room temperature
It’s important to use Heavy Whipping Cream for that amazing creamy Texture
Bake at 350 Degrees for 50-60 Minutes
I used a 9-inch nonstick pan
* TIP! When your flan is ready you will see a stiff giggle
* Depending on dish used you might need to cook it 1 hour 10 minutes to achieve the stiff giggle
* Remember the flan will firm up in the refrigerator
* Water Bath, Use 1 1/2 to 2 inches of water (Max Mid-level of your baking dish). Do not overfill water. You don’t want it to get into your Flan
* When you get to the 50 Minute mark do the little shake I mentioned in the video. If your blend is still runny. Keep another 10 Minutes in the oven. Keep in the oven until you achieve a stiff giggle : )
* When your flan is done. Let cool 30-45 minutes on the counter or your location of choice. Place in the refrigerator overnight (12-14 Hrs) Until your Flan Sets to a firm consistency. I know it’s hard to resist. Love takes time and so does a delicious flan.
* When you are ready to separate your flan from pan. Use a sharp-pointed knife or a butter knife. As it separates you’ll notice liquid. Don’t get scared. That liquid is the sugar that turned to a delicious syrup
*DO NOT over layer your water bath. If you do you will be baking this for a long long long time LOL Don't do it, friends,
* You got this friend
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🛑 I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you 😘 Thank you 💕
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All Comments (21)
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📢🛑LOOK IN THE DESCRIPTION FOR INGREDIENTS FRIENDS. THIS IS A VIDEO RECIPE. MY MAJOR TIP IS WAIT FOR THE "STIFF JIGGLE". EVERYONE'S OVEN IS NOT CREATED EQUAL SO YOUR TEMP MIGHT VARY 10-15 MINUTES FROM MY OVEN. YOU HAVE TO COOL IT IN THE FRIDGE FOR THAT WONDERFUL CONSISTENCY. (P.S I'm in camps but not yelling at you, I just wanted you to be able to see my message 😘)
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Learned a tip to take the flan out of frig and place in pan adding hot water to do a minute of baño de Maria to heat up just enough so when you flip it, it loosens smoothly without cracking.
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My mom never taught me how to cook so I’m learning with your videos, thank you! I’ve been impressing my family a lot lately thanks to your videos ❤️
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I looked at a lot of flan videos and THIS is the one I’m making for my grandmas birthday. She is going to be 102 in may. Thank you soooo much!!!!
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I’ve made this flan twice since you uploaded this video; that’s how much my family loved it. It was super creamy and delicious. Thanks for your amazing recetas
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I’ve been making this for my boyfriend for almost 3 years now! I’m making it today! I love your recipe so much and it’s the only one I use! I found out I’m pregnant too so I can’t wait to make EVEN MORE of your recipes for my growing family!
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A tip for those who live in a colder climate: heat up the pan in the oven first so the caramel can spread smoothly and evenly without cooling down too fast! I was struggling with this when I first made it, but I was able to work it out 😂
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I’m a “gringo” married to a Mexican man, and I love surprising him with some of his family dishes that his mom used to make. Thank you for sharing these recipes- I can’t wait to try this one!❤
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I made this once years ago from a recipe in a book. It turned out awesome, but when I was putting the caramel in the dish, a drop of it landed on the back of my hand. And as you know YOU CAN’T just stop pouring the caramel, it will all be ruined. So I got it in there and spread out, and the I looked at my hand and the drop had solidified. I peeled it off and the skin underneath (about 4mm diameter) was GRAY. Just absolutely killed. I was kinda proud of it, because that flan was STUNNING, beginner’s luck I guess. 20 years later I still have a little white scar.
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I made your flan last night and it was DELICIOUS! I saw another video where someone melted the sugar using 2 or 3 tbsp of water and no utensils. Placed a lid on the pan and the water from the lid kept the sugar from crystallizing. When it started turning color, he just swirled it around until the melted sugar was the color of maple syrup then he immediately poured it into the pan. Worked really well. Anyway, thanks so much for sharing your recipe. It’s staying in my recipe file. Loved it.
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I made this as a project with my adult son whom I haven't seen much in the last few years due to deployments. We're both pretty good cooks though he hasn't made many desserts. We actually made 2 of them. He wanted to take one to work to share with the crew. We baked one in the oven and he baked one in his new smoker with applewood chips. Neither of us had ever made flan so we watched the video a couple of times together. That helped LOTS. I love that the video is casual and fun. We needed all the encouragement we could get. Both batches came out great. The plate that went to work came home empty. It didn't take the family (6 of us) long to eat the other one either. We gave our sugar a slight burnt flavor - my favorite. I'll make this again for sure.
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Hi Stephanie, I made the flan yesterday since today was my daughter's birthday and you will not believe, that it turned out soooooo good. It was my first time, and I followed it to the T and everybody loved it. Thank you for the great recipe and the steps in detail.
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Yessss! You know how many videos I’ve watched where they make it look like melting sugar is super easy and done in like 1 minute.....which equals me burning sugar every time. Thank you for showing us the true correct way to melt sugar.
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I made this flan today. It was, hands down, the BEST flan I have ever tasted! This will be on our Thanksgiving table.
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I made your flan and it was a big hit! Hardest part was putting it in the refrigerator overnight 😋
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Happy birthday chica! Love, love, love your videos! I’m going to try this recipe tomorrow! Thanks so much!
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Made this yesterday and I just tried it today. Omg! It came out so good! Thank you much for sharing this recipe! My boyfriend laughed at me when I kept yelling from the kitchen, I have a firm giggle!! 😂😂
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I am an introvert also, even though I work at Walmart here. I rather be at home all alone reading my favorite book. I love to cook also, and am learning so much from you Steph. Thank you so much for sharing your recipes.
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Fun fact in Cuban flan we put it in an inclosed container and we use the pressure cooker/instant pot with a cup of water on the bottom. And cook for 30 minutes! Comes out perfect every time!
