In the early 1980s, a Houston restaurant opening introduced me to a life-changing dessert—Mexican flan. Its smooth texture and caramelized sweetness left a lasting impression. Determined to recreate the magic, I perfected this version with fresh orange for a bright, citrusy twist. Here’s how to bring this classic to your table!

Flan Mexicano

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A rich and silky Mexican flan infused with fresh orange juice and zest, topped with a luscious caramel glaze. A perfect balance of citrus and creamy sweetness.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Cook Time: 1 hour
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Desserts

Ingredients

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• 1 cup granulated sugar
• 6 ounces unsalted fresh creamery butter
• 4 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup fresh orange juice (straight from your garden oranges)
• Zest of one orange
• 1 teaspoon pure vanilla extract

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Instructions

1. Prepare the Caramel
   1. Use the butter to coat the bottom and sides of a 9 inch round baking dish
   2. In a heavy saucepan over medium heat, melt the granulated sugar until it turns a deep amber color.
   3. Quickly pour the caramel into your 9-inch round baking dish, swirling to coat the bottom evenly. Allow it to cool and harden.
2. Preheat your oven to 350°F (175°C).
3. Mix the Custard
   1. In a large mixing bowl, whisk together eggs until well-beaten.
   2. Add sweetened condensed milk, evaporated milk, fresh orange juice, orange zest, and vanilla extract. Mix until well combined.
4. Carefully pour the custard mixture over the cooled caramel in the baking dish.
5. Bake in a Water Bath
   1. Place the baking dish in a larger pan filled with hot water to create a water bath. Bake for about 50-60 minutes or until the flan is set but still jiggles slightly in the center.
6. Chill and Unmold
   1. Allow the flan to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edge of the dish and invert onto a serving plate, letting the caramel drizzle over the top.