Mexican Flan

Square image of slice of Flan on white plate.

Mexican flan is a creamy and light dessert recipe that's super easy to make. It's rich in flavor, covered with a delicious caramel sauce it makes the perfect dessert for any occasion.

Prep Time20

Cook Time1

Chill Time2

Total Time3 20

Course: Dessert

Cuisine: Mexican

Servings: servings

Calories: 476kcal

Author: Tornadough Alli

Ingredients

14 ounce can sweetened condensed milk
12 ounce can evaporated milk
5 eggs
1 teaspoon vanilla
8 ounces cream cheese
1 cup of cajeta

Instructions

To make the flan mixture, combine all the ingredients in a blender leaving out ½ cup of cajeta. Mix until completely combined.
Grab a bundt pan, spray it with non-stick spray and drizzle the ½ cup of remaining cajeta on the bottom of the mold. Spread it out to line the bottom of pan.
Pour the flan mixture on top of the layer of cajeta inside the pan.
Cover with aluminum foil until fully sealed.
Place the pan in a large pan or pot, making sure the bundt pan fits sitting down inside the pan. Pour about 1 inch of very hot water in.
Cook over medium heat for 1 hour making sure there is still water in the bottom of the pan. If you see that it is evaporating completely add a bit more.
Let cool completely for at least two hours.
Turn over on a platter and serve.

Notes

You can use Dulce de leche instead of cajeta. All you have to do is, heat it up so it's a bit more liquid-like and less thick to be able to drizzle into the mold.
If you want the flan to taste more like cajeta you can add ¾ cup to the mixture instead of half and use half for the bundt cake.
You can replace the bundt cake mold for a round, non-stick mold that is 9 or 10 inches that is at least 2 ½ inches tall.
When flipping your flan out of the mold, use a serving plate that is large than your mold. This also gives the caramel sauce a place to dribble off the flan.
This can be frozen, see my tips above.

Nutrition