Homemade flan with grandma's recipe: the perfect dessert for your Mexican Night

One of them is homemade flan, that dessert your grandmother probably made for a family meal at some point. Its smooth texture, the flavor of vanilla, and the caramel coating each slice make it a favorite with practically everyone. Plus, you don't need any complicated ingredients to make it at home.

If you're in charge of bringing dessert to the family gathering this September 15th, or if you simply want to treat your guests to something homemade, this flan recipe is a great option. Here are the ingredients and step-by-step instructions to make it creamy, flavorful, and with that traditional touch of grandma's recipes.

How to prepare homemade flan for Mexican Night?

For the candy

• 1 cup of sugar
• 2 tablespoons of water

For the flan

• 6 eggs
• 1 can of condensed milk
• 1 can of evaporated milk
• 1 teaspoon of vanilla essence
• 1 cup of whole milk
• 1 pinch of salt

Preparation

• 1. Prepare the caramel. Place the sugar and two tablespoons of water in a saucepan or directly in the mold where you will prepare the flan. Cook over medium heat without stirring too much until the sugar melts and turns golden brown. Remove from the heat before it gets too dark to avoid a bitter taste.
• 2. Cover the mold. Carefully tilt the mold to spread the caramel evenly over the base. Do this with caution, as it will be very hot. Let it rest while you prepare the flan mixture.
• 3. Blend the ingredients. Place the eggs, condensed milk, evaporated milk, whole milk, vanilla, and a pinch of salt in the blender. Blend for a few seconds, until you have a smooth mixture. Do not over-blend to avoid incorporating too much air.
• 4. Pour the mixture. Once the caramel has begun to harden, pour the flan mixture on top. For an even smoother texture, you can strain the mixture through a sieve before pouring it into the mold.
• 5. Cook in a water bath. Cover the mold with aluminum foil and place it inside a larger container. Add hot water to the outer container until it reaches approximately halfway up the sides of the flan mold.
• 6. Bake. Place in a preheated oven at 180°C (350°F) and cook for approximately 50 to 60 minutes, although the time may vary depending on the oven and the size of the mold. The flan will be ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• 7. Let it cool. Remove the mold from the water bath and let the flan cool to room temperature. Then, refrigerate it for at least 4 hours. If you can leave it overnight, even better, as it will have a firmer texture when unmolded.
• 8. Unmold and serve. Run a thin knife around the edges of the mold to loosen the flan. Place a large plate on top and carefully invert it. The caramel will drip onto the flan and form its characteristic shiny layer.