Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Flan Mexicano (Mexican Flan) Recipe
Flan Mexicano represents authentic Mexican custard perfection with silky smooth texture and rich caramel sauce that's been passed down through generations. This traditional dessert from Durango showcases the pure, simple elegance of perfectly executed custard topped with golden caramel. The contrast between creamy custard and slightly bitter caramel creates the perfect balance that makes flan truly irresistible.
This Mexican flan recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give me this custard recipe — she finally gave it to me one Christmas. I like to add orange zest, but the original dessert recipe calls for just pure vanilla.
Prep Time:
10 mins
Cook Time:
55 mins
Additional Time:
5 hrs
Total Time:
6 hrs 5 mins
Servings:
8
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Ingredients
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 cup whole milk
3 large eggs
3 large egg yolks
¼ cup freshly squeezed orange juice
1 tablespoon grated orange zest
1 tablespoon vanilla extract
1 tablespoon cornstarch
1 cup heavy cream
Directions
Place sugar into a heavy saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color because it burns quickly. Carefully pour caramel syrup into a flan mold. Set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the middle position.
Place sweetened condensed milk, whole milk, eggs, egg yolks, orange juice, orange zest, vanilla, and cornstarch into a blender; blend until smooth, about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the flan mold.
Line a roasting pan with a damp kitchen towel. Place the filled flan mold carefully on the towel in the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with enough boiling water to reach halfway up the sides of the flan mold.
Bake in the preheated oven until the center of flan is set but still slightly jiggles when nudged, 45 minutes to 1 hour. Let cool, then refrigerate for at least 4 hours.
To serve, run a sharp paring knife around the inside of the mold to release flan. Place a serving plate on the mold, then flip the mold over. Gently lift the mold to release flan and allow caramel syrup to cascade over custard. Remove the mold.
Cook’s Note
You can use almond extract instead of vanilla if you prefer.
Nutrition Facts (per serving)
| 434 | Calories |
| 20g | Fat |
| 56g | Carbs |
| 9g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 434 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 11g | 57% |
| Cholesterol 207mg | 69% |
| Sodium 115mg | 5% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 0g | 0% |
| Total Sugars 54g | |
| Protein 9g | 18% |
| Vitamin C 6mg | 7% |
| Calcium 213mg | 16% |
| Iron 1mg | 4% |
| Potassium 300mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
