By eatmundo · August 3, 2026
🇲🇽AI-generated imageSame ingredients, elsewhere in the world
34 matchesDishes from other countries' kitchens, made from the same core ingredients as Traditional Mexican Flan. The percentage is the share of ingredients the two recipes have in common.
Flan Casero (Homemade Spanish Caramel Custard)In Spain · same ingredients· Same technique83%
German Heart Waffles (Herzwaffeln)In Germany · same ingredients67%
Trileçe (Three Milk Cake)In Türkiye · same ingredients67%
A silky, rich custard with a delicate caramel sauce that represents the heart of Mexican home cooking.
According to eatmundo's ingredient comparison, the closest dish to Traditional Mexican Flan from another cuisine is Flan Casero (Spain): the two share 83% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Preheat your oven to 175°C (350°F).
- 2
Melt 200g of sugar in a heavy-bottomed pan over medium heat until it turns a deep amber color, then quickly pour into a 23 cm round flan mold (1.5 L capacity), rotating to coat the bottom.
- 3
In a large bowl, whisk 5 eggs until homogeneous, ensuring no air bubbles are trapped.
- 4
Slowly stir in 125ml of whole milk, 350ml evaporated milk, 350ml condensed milk, and 1 tsp of vanilla until perfectly combined.
- 5
Strain the mixture through a fine-mesh sieve into the caramel-lined mold to ensure a silky texture.
- 6
Place the mold in a deep baking tray filled with 3cm of hot water to create a bain-marie.
- 7
Bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
- 8
Cool at room temperature before refrigerating for at least 4 hours to firm up.
Frequently Asked Questions
What is flan?
Flan is a popular Mexican dessert consisting of a custard base topped with a layer of amber caramel sauce. It is made from a mixture of whole, evaporated, and condensed milk combined with eggs and vanilla, and is typically served chilled as a sweet course after a meal.
Why does my flan have holes?
The oven temperature was too high; keep it strictly at 175°C to avoid boiling the eggs.
Can I use low-fat milk?
For the best texture, always use full-fat milk to ensure the proper creaminess.
How do I know when it's done?
Insert a knife; if it comes out clean but the custard still wobbles like gelatin, it is perfect.
Must I use a bain-marie?
Yes, it protects the eggs from curdling and ensures an even, gentle cook.
🇲🇽AI-generated image
