"This recipe was given to me by my mother-in-law, who is from Durango, Mexico. I had to beg her for years to give this recipe to me. Finally, she gave it to me for Christmas. I added orange zest, but the original recipe calls for just pure vanilla. You can use almond extract as well." — Tigerlily402
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1 (14 ounce) can
sweetened condensed milk
freshly squeezed orange juice
grated orange peel
To me the density and consistency of this flan was perfect. I've since modified it to use only 2/3c. sugar for the caramel since not all the caramel liquified in baking using the full cup. I also use whole evaporated milk and leave out the cornstarch. If I'm choosing not to use the orange juice, I sub in milk. This has become my husband's most requested dessert. Thanks!!
I liked the orange flavor and will use it in a recipe that I have used for years with more success. I have never seen cornstarch in any other flan recipe. Mine came out more like plain egg custard (admittedly it had a lovely orange flavor). Also, my recipe calls for a little water in the sugar to make the caramel. My sugar was nearly burned before it was fully disolved.
Several folks have had trouble getting all the sugar to caramelize - an easy fix is to use Baker's Sugar... it's a superfine granulated sugar (not powdered sugar) that is made for just such an application. C&H makes it; I don't know if it's available all over the country, but look for it in the sugar section of the supermarket.
I made this today and it turned out perfectly! Instead of one flan pan I used a decorative muffin pan that has six muffins and this made individual flans. (I had a bit leftover and out it in a small pie pan.) I omitted the orange juice and orange peel (don't care for orange flavor) and also omitted the whole milk and instead used 1 whole can of evaporated milk. Everything else I followed exactly as the recipe stated and the taste is amazing! It was a huge hit for my family, also. My husband said it is better than the flan in the local Mexican restaurant. Thanks!
I swapped a few things, but will stick to my new recipe from now on: subbed whole milk for evaporated milk and reduced it to 3/4 C, then omitted all orange stuff, and added 1/2 C coconut milk. Also toasted my own coconut and put it on the syrup before putting flan in dish. Followed same blending instructions, and it is SOO creamy and delicious with a touch of coconut flavor.
This was my first attempt at Flan, it was also my first time eating flan. Whenever I have seen it at a restaurant I was never tempted to try it. But the other day my son was asking about flan and if it was good or not so I figured the best way to find out was to make it. I had to make this 2x. The first time I tried to make these in mini spring-form pans. Really bad idea they leaked all into the water bath and just made a big yucky mess. So I tried it again the next day. I used 6 6oz ramekins and baked for 40 minutes. This was fun to make. And surprisingly easy. I expected it to be more complicated. The texture was silky and smooth. Lovely flavor with just a hint of orange to it. Really fantastic and now I know that Flan is fabulous. Thanks for the recipe!
This was a phenomenal recipe! It was easy to fix and it came out looking picture perfect. It is important to allow the time (4 hours) for it to sit, though. My husband wasn't sure he liked the orange flavor, but I loved it and all the people at the dinner we served it at raved about it...they are still raving!
This was delicious! Left out the orange zest.
* Percent Daily Values are based on a 2,000 calorie diet.
Flan Mexicano (Mexican Flan)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 178
This creamy flan custard will become everyone's favorite dessert.
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