Mexican Flan Recipe

Preheat oven to 350°F.

In a skillet over medium-low heat add the sugar. Using a heat-proof rubber spatula, move the sugar around gently after it starts to melt. It will clump together, just keep moving it around until it dissolves. Turn heat to low as to not burn it and mash any crystalized sugar lumps until smooth.

Remove from the heat and add the water. It will bubble up, but stir to mix until a golden-brown caramel sauce comes together. Immediately pour into your flanera, or a 7-inch round pan, and carefully swirl to coat the bottom and slightly up the sides. Set aside to cool.

In a bowl or 4 cup measuring cup mix together the eggs, evaporated and sweetened condensed milks, vanilla and cinnamon using a whisk or immersion blender.

Pour the custard mixture through a sieve (to knock out air bubbles) onto the caramel. Attach the lid (flanera) or seal with foil. Place inside a larger pot and add hot water to reach 3/4 way up the side of the flan pan. Transfer to the oven and bake 75 minutes.

Once cooked, carefully remove from hot water bat and remove lid/foil to cool (it will still jiggle slightly). Once cool, place lid/foil back on and refrigerate 4 hours minimum over overnight.

Before serving the flan let it sit on the counter for 15 minutes. Slide a knife around the sides to loosen the flan. Place a plate on top and confidently hold the flan pan and plate securely and flip it upside down. Lift the pan up carefully and allow any dripping caramel to go on top and down sides of flan. Slice into 8 servings and enjoy.