Flan Mexicano (Mexican Flan)

Flan Mexicano (Mexican Flan)

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Amy Shurts 10

"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."
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6 h 5 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
  4. Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  5. Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.


  1. 91 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 cus...

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 a...

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 a...

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 s...

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. A...

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 an...

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 th...

Wow! Thanks Tigerlily402! This was delicious! The orange flavor was pretty distinct and we enjoyed it. But next time, we might just try it plain. I followed the recipe as best I could: I di...

I had tried the Spanish Flan on this site, and while I thought that was lovely, it was NOTHING compared to the texture of this one! I omitted the orange stuff and left it traditional vanilla way...

This was delicious! Left out the orange zest.

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