Print

Easy Creamy Cinco de Mayo Flan Recipe with Perfect Caramel Sauce

Easy Creamy Cinco de Mayo Flan - featured image
Print Recipe

A silky smooth, creamy flan with buttery caramel sauce that’s quick and easy to make, perfect for Cinco de Mayo celebrations or any special occasion.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 1 (14 oz / 400 g) can sweetened condensed milk
  • 1 (12 oz / 355 ml) can evaporated milk
  • 1 cup (240 ml) whole milk (can substitute 2% milk)
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 2 tablespoons unsalted butter (softened)
  • 1/4 teaspoon sea salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a kitchen towel at the bottom of your roasting pan to prevent the baking dish from sliding.
  2. Make the caramel sauce: In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir gently until sugar dissolves. Then let it simmer without stirring until it turns a deep amber color—about 8-10 minutes. Watch closely to avoid burning.
  3. Remove from heat and quickly stir in the 2 tablespoons butter and sea salt if using. Pour the caramel immediately into the bottom of your 9-inch baking dish, swirling to coat evenly. Set aside to cool and harden.
  4. Prepare the custard: In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and a pinch of salt until smooth. For extra smooth texture, strain the mixture through a fine mesh sieve.
  5. Pour the custard gently over the cooled caramel in the baking dish. Place the baking dish inside the roasting pan.
  6. Add hot water to the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.
  7. Bake in the preheated oven for 50-60 minutes. The flan should be set but still slightly jiggly in the center when gently shaken.
  8. Remove the baking dish from the water bath carefully and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  9. To serve: Run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and invert quickly. The flan should release easily, and the caramel sauce will pool around it.

Notes

Use a water bath to ensure even cooking and prevent cracking. Strain custard mixture for a silky smooth texture. Warm the bottom of the baking dish under hot water if caramel hardens too much before pouring custard. Do not overbake; flan should be slightly jiggly in the center. Chill for at least 4 hours or overnight for best texture.

Nutrition

Keywords: flan, Cinco de Mayo, caramel sauce, creamy dessert, easy flan recipe, Mexican dessert, custard dessert

Find it online: https://ariaappetite.com/easy-creamy-cinco-de-mayo-flan-recipe-with-perfect-caramel-sauce/