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Mexican Flan
Mexican flan has a fascinating history that traces its roots to
Rome, yet it earned its name “flan” in France and Spain. The term
“flan” is derived from the French word for a flat cake. This deli-
cious dessert boasts a simple yet delightful combination of key
ingredients: milk, eggs, vanilla, and caramelized sugar. Vanilla,
a gift from Latin America, made its way to Europe, where it was
incorporated into “flan,” infusing this classic treat with its distinc-
tive aroma. While flan might appear intricate, it’s pretty easy to
prepare, making it a crowd-pleaser for even the most demanding
palates.
INGREDIENTS

200 g Eggs
300 g Condensed milk
354 g Evaporated milk
125 g Cream cheese
1 Vanilla bean
150 g Sugar

METHOD

1. Make the caramel

In a sauce pan, heat the sugar over medium high heat.
Melt the sugar into a caramel. The caramel is ready when it is
translucent and has a deep amber colour, around 350 F.
Carefully, pour the caramel onto your baking dish. Tilt the
baking dish so that the caramel covers the whole surface and
the sides. Let completely cool before adding in the caramel.

2. Make the custard

In a blender or food processor, add the eggs, condensed
milk, evaporated milk, cream cheese, and vanilla beans. Blend
until it is completely smooth.
Pour the custard over the caramel. Cover tightly in tin foil.
You want to create a tight seal to keep water out of the baking
dish. Place flan on a deep baking pan to make a baine-marie. Fill
the pan with water till it reaches halfway up the flan dish.

3. Bake the flan

Pre-heat the oven to 400 F. Carefully transfer the baking
dish with water and the flan to the middle rack of the stove, being
careful to not spill the water.
Bake for 45-55 minutes. The flan is done when you give
the pan a slight jiggle. Most of the flan should be set but the
centre should jiggle just slightly. Let the flan completely cool at
RISE BAKING LAB room temperature, then cover with tin foil and cool in the fridge
for minimum 4 hours or overnight. Once properly cooled, gently
hello@risebakinglab.com run a hot knife/spatula around the sides of the flan. Then place a
large plate over the flan dish and very quickly flip over. Serve and
(604) 768-6579 enjoy!
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