Decadent Mexican Caramel Flan with Fresh Fruit
Indulge in the creamy, rich flavors of this Decadent Mexican Caramel Flan, a beloved dessert that perfectly balances a velvety custard with a luscious caramel layer. This traditional Mexican and Spanish treat is surprisingly simple to prepare and guaranteed to impress your guests with its elegant presentation and delightful taste. Topped with vibrant fresh fruit, each slice offers a refreshing contrast to the sweet, savory custard. Ideal for celebrations or a special family dinner, this flan is a show-stopper that encapsulates the sweet spirit of Mexican cuisine.
N/A
Servings
200
Calories
7
Ingredients
Ingredients
Sugar (for caramel)
1/2 cup (none)
Eggs
6 (lightly beaten)
Milk
3 cups (none)
Sugar (for custard)
1/2 cup (none)
Vanilla extract
1 1/2 teaspoons (none)
Orange rind (grated)
1 teaspoon (grated)
Fresh fruit (strawberries, kiwi, etc.)
as desired for topping (sliced)
Instructions
1
In a heavy skillet or saucepan, heat 1/2 cup of sugar over medium heat. Stir constantly until the sugar melts and turns a dark golden color, being careful not to burn it.
2
Immediately remove the pan from heat and pour the melted caramel into a 4 1/2 cup metal ring mold, tilting it to ensure the bottom is evenly coated.
3
In a large mixing bowl, lightly beat the eggs until smooth.
4
Add the milk, 1/2 cup sugar, vanilla extract, and grated orange rind to the eggs, mixing well until combined.
5
Place the caramel-coated ring mold into a larger baking pan. Pour the custard mixture into the ring mold.
6
Fill the outer baking pan with the hottest tap water possible, ensuring the water reaches a depth of 1 inch around the ring mold.
7
Preheat your oven to 325°F (165°C) and bake for approximately 1 hour, or until a knife inserted into the center comes out clean.
8
Once baked, remove the flan from the oven and let it cool on a wire rack. Chill in the refrigerator for at least 3 1/2 hours to set completely.
9
To unmold, gently loosen the edges of the flan with a spatula, carefully sliding it down the sides to allow air in.
10
Place a serving platter over the top of the mold and flip it to release the flan onto the platter.
11
Drizzle any remaining caramel from the mold over the flan, and top with a mound of freshly sliced fruit before serving.
Nutrition Information
8g
Fat
25g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Mexican Caramel Flan?
Decadent Mexican Caramel Flan is a rich and velvety custard dessert topped with a luscious caramel layer and fresh fruit, popular in Mexican and Spanish cuisine.
What ingredients are needed for the caramel layer?
The caramel layer requires 1/2 cup of sugar, which is melted in a skillet until it turns a dark golden color.
How many eggs are used in this flan recipe?
This recipe uses 6 eggs, which should be lightly beaten before mixing with other custard ingredients.
What type of milk is used for the custard?
The recipe calls for 3 cups of milk to create the creamy base of the custard.
How much sugar is added to the custard mixture?
In addition to the sugar used for the caramel, 1/2 cup of sugar is mixed into the egg and milk custard.
What flavorings are included in this Mexican flan?
The flan is flavored with 1 1/2 teaspoons of vanilla extract and 1 teaspoon of grated orange rind.
What kind of mold should I use?
The recipe recommends using a 4 1/2 cup metal ring mold.
At what temperature should the oven be preheated?
The oven should be preheated to 325°F (165°C).
How long does the flan take to bake?
The flan needs to bake for approximately 1 hour.
How do I know when the flan is finished baking?
The flan is done when a knife inserted into the center comes out clean.
What is a water bath and how is it used here?
A water bath involves placing the flan mold inside a larger pan filled with hot water to ensure even and gentle cooking.
How deep should the water be in the baking pan?
The hot water should reach a depth of 1 inch around the flan mold.
How should the flan be cooled after baking?
Remove the flan from the oven and let it cool on a wire rack before refrigerating.
How long does the flan need to chill in the refrigerator?
The flan must chill for at least 3 1/2 hours to set completely.
How do I unmold the flan?
Loosen the edges with a spatula, place a serving platter over the mold, and flip it to release the flan.
What fruit toppings are suggested?
Freshly sliced fruits like strawberries and kiwi are recommended for topping the flan.
How many calories are in a serving of this flan?
Each serving contains approximately 200 calories.
What is the fat content per serving?
The flan contains 8g of fat per serving.
How many grams of protein are in this dessert?
There are 6g of protein per serving.
What is the carbohydrate count for this recipe?
There are 25g of carbohydrates per serving.
How many ingredients are in this recipe?
The recipe consists of 7 main ingredients.
Can I use a different citrus rind?
While the recipe calls for orange rind, you can experiment with lemon or lime for a different citrus note.
Is this recipe suitable for beginners?
Yes, the recipe is described as surprisingly simple to prepare despite its elegant presentation.
What should I do if the caramel burns?
Caramel can burn quickly; if it turns too dark or smells bitter, it is best to start over with fresh sugar.
Do I need to stir the sugar while making caramel?
Yes, you should stir the sugar constantly over medium heat until it melts.
What is the texture of the flan?
The texture is creamy and velvety, providing a smooth contrast to the fresh fruit topping.
Can I make this flan a day in advance?
Yes, because it requires at least 3 1/2 hours of chilling, making it a day ahead is a great option.
What should I do with the remaining caramel in the mold?
Any remaining caramel in the mold should be drizzled over the flan once it is unmolded.
Is the fruit cooked with the flan?
No, the fresh fruit is sliced and added as a topping just before serving.
Why is the flan called 'decadent'?
It is called decadent because of its rich custard base, sweet caramel, and elegant presentation.