Mexican Flan

A rich individual baked custard made with cream, egg and vanilla, finished with a glossy butter-sweetener glaze. Gently baked in a water bath and served thoroughly chilled, it makes an elegant little celebration dessert.

Highlights

• Smooth baked vanilla custard
• No refined sugar
• Gently baked in a water bath
• Made as an individual dessert
• Best served thoroughly chilled

Prep time: 10 minutes
Bake time: 40 minutes
Servings: 1

Nutrition and Macros

Total recipe and per serving

• Calories: 351 kcal
• Protein: 7 g
• Fat: 35 g
• Carbohydrates: 1 g

Ingredients

• 60 g whipping cream
• 1 egg
• 10 g butter
• Sweetener, to taste
• Water, as required
• Vanilla essence, to taste

Method

1. Preheat the oven to 180°C/360°F. Prepare a small ovenproof mould and a larger baking dish for the water bath.
2. Place the butter, some sweetener and a very small amount of water in a saucepan.
3. Heat gently until the mixture becomes glossy and develops a little colour. Immediately pour it into the bottom of the mould.
4. Add the whipping cream, egg, vanilla essence and additional sweetener to a blender. Blend only until smoothly combined; avoid creating excessive foam.
5. Pour the custard mixture gently over the prepared glaze.
6. Place the mould inside the larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the mould.
7. Bake for approximately 40 minutes, until the edges are set but the centre still has a gentle wobble.
8. Carefully remove the mould from the water bath and allow the flan to cool completely.
9. Refrigerate until thoroughly chilled.
10. Run a thin knife carefully around the edge, place a serving plate over the mould and invert the flan onto the plate.

Ipshita’s Note

Blend the custard only until combined because incorporating too much air will create bubbles and spoil its smooth texture. The centre should still wobble slightly when removed from the oven—it will continue setting as it cools. Chill the flan completely before attempting to unmould it.

Tips

• Use hot water for the water bath, but it does not need to be boiling.
• Do not overbake the custard, or it may become grainy and rubbery.
• Different sweeteners behave differently when heated. Some will not caramelise and may crystallise as they cool.
• If the glaze hardens in the mould, place its base briefly in warm water before unmoulding.