How to Make the Best Mexican Creamy Baked Flan

Von Views on the Road · 50 Min.

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Zubereitung

1. Preheat the oven to 350°F (180°C).
2. Blend the sugar, condensed milk, evaporated milk, heavy cream, vanilla, and eggs until smooth.
3. Pour into a 9-inch nonstick pan set in a water bath (1.5 to 2 inches of water, no higher than mid-level of the dish).
4. Bake for 50 to 60 minutes. At the 50-minute mark, give the pan a gentle shake; if it still looks runny, bake 10 more minutes.
5. Keep baking until the flan shows a stiff wobble, which can take up to 1 hour 10 minutes depending on the dish.
6. Cool on the counter for 30 to 45 minutes, then refrigerate overnight (12 to 14 hours) until firm.
7. To loosen, run a sharp-pointed or butter knife around the edge; the liquid you see is the caramel syrup.

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