Delving into the vibrant world of Mexican cuisine often brings to mind savoury tacos, spicy salsas, and hearty stews. However, the sweet side of Mexico offers an equally rich and inviting experience, with desserts that are as diverse and flavourful as its main courses. At the heart of this sweet tradition lies flan, a truly iconic dish that perfectly embodies the elegance and simplicity of Mexican baking.

For those looking to expand their culinary repertoire with something genuinely delightful and straightforward, this list of 25 easy authentic Mexican dessert recipes, with a special focus on flan, is your ultimate guide, though you might also enjoy lighter fare like a Fresh Spinach Salad With Mango, a sweet treat incorporating Blueberries, or a savory snack like Walnuts & Feta.cookingenious.com/blueberries/”>Blueberries.cookingenious.com/fresh-spinach-salad-with-mango/”>Fresh Spinach Salad With Mango. Whether you’re a seasoned baker or just starting out, these recipes promise to bring a taste of Mexico into your home, offering everything from creamy custards to fruity delights, or perhaps explore lighter fare like 3 Easy Refreshing Summer Salads: Watermelon Feta & Grilled Peach Burrata, or even a keto-friendly sweet like Heavenly Keto Cheesecake Brownies (Low-Carb & Sugar-Free).cookingenious.com/3-easy-refreshing-summer-salads-watermelon-feta-grilled-peach-burrata/”>3 Easy Refreshing Summer Salads: Watermelon Feta & Grilled Peach Burrata. If you’re looking for other hearty family meals, why not try our Lentil Soup Recipe Hearty Comfort or even an Easter Dirt Cake Casserole Recipe for another sweet treat.

Why You’ll Love This List

• Discover authentic flavours that transport you straight to Mexico.
• Enjoy recipes designed for simplicity, making baking accessible to everyone.
• Find a wide variety of desserts, ensuring there’s something for every preference.
• Impress family and friends with delicious, homemade sweet treats.
• Learn practical tips to enhance your baking skills and achieve perfect results every time.

25 Easy Authentic Mexican Dessert Recipes: Flan

15 min prep  ·  30 min cook  ·  4 servings

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1. Rice Pudding Flan (Arroz con Leche Flan)

Combining two beloved Mexican desserts, this flan features a creamy rice pudding base within the custard. It offers a unique texture and comforting flavour, creating a doubly satisfying sweet treat.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 150g cooked rice pudding (cooled)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Prepare caramel and pour into a 20cm flan tin, swirling to coat.
2. Whisk eggs, evaporated milk, condensed milk, cooled rice pudding, vanilla extract, and cinnamon until well combined.
3. Pour the rice pudding custard mixture into the caramel-lined tin.
4. Bake in a water bath at 180°C for 65-75 minutes, or until the centre is set.
5. Chill for a minimum of 8 hours before inverting and serving.

Quick tip: Ensure the rice pudding is completely cooled before adding it to the flan mixture to maintain consistency.

2. Vegan Coconut Milk Flan

A delicious plant-based alternative, this flan uses coconut milk and agar-agar to achieve a wonderfully creamy and smooth texture. It’s a fantastic option for those seeking a dairy-free dessert without compromising on flavour.

Ingredients

• 100g granulated sugar (for caramel)
• 800ml full-fat coconut milk
• 100g sugar (for custard)
• 2 tbsp cornflour
• 2 tsp agar-agar powder
• 1 tsp vanilla extract

Instructions

1. Melt 100g granulated sugar for caramel and coat the bottom of a 20cm baking tin.
2. In a saucepan, whisk coconut milk, 100g sugar, cornflour, and agar-agar powder until dissolved.
3. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil for 2 minutes.
4. Remove from heat, stir in vanilla extract, then carefully pour the vegan custard over the caramel layer.
5. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours until firm.
6. Unmould onto a serving plate and enjoy this delightful vegan treat.

Quick tip: Ensure the agar-agar fully dissolves to prevent a grainy texture in the final flan.

3. Cream Cheese Flan (Flan de Queso)

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This luxurious version adds cream cheese to the custard, resulting in an even richer, denser, and tangier flan. The cream cheese provides a delightful depth and a velvety smooth texture that’s truly indulgent.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 200g cream cheese, softened
• 400ml evaporated milk
• 400ml condensed milk
• 1 tsp vanilla extract

Instructions

1. Melt sugar for caramel and coat the bottom of a 20cm baking tin.
2. Blend eggs, softened cream cheese, evaporated milk, condensed milk, and vanilla extract until completely smooth.
3. Pour the cream cheese custard mixture into the caramel-lined tin.
4. Bake in a water bath at 180°C for 60-75 minutes, until the centre is mostly set.
5. Cool completely, then chill in the refrigerator for at least 6 hours before inverting onto a serving plate.

Quick tip: Ensure the cream cheese is at room temperature to prevent lumps in the custard mixture.

4. Maple Pecan Flan

A delightful fusion of Mexican flan and North American autumn flavours, this recipe features the rich sweetness of maple syrup and the nutty crunch of pecans. It’s a comforting and indulgent dessert with a unique flavour profile.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 50ml maple syrup
• 50g chopped pecans
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even coating, then sprinkle half the chopped pecans over the caramel.
2. Whisk eggs, evaporated milk, condensed milk, maple syrup, and vanilla extract until well combined.
3. Pour the maple custard mixture over the pecans and caramel in the prepared tin.
4. Bake in a water bath at 180°C for 60-70 minutes, or until the centre is mostly set.
5. Cool completely, then chill for at least 6 hours before inverting and garnishing with remaining pecans.

Quick tip: Toast the pecans lightly before chopping to enhance their nutty flavour.

5. Coconut Flan

Experience a tropical escape with this creamy coconut flan, which combines the traditional custard with the sweet, nutty essence of coconut. Its smooth texture and exotic flavour make it a refreshing and indulgent treat.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 150ml coconut milk
• 1 tsp vanilla extract

Instructions

1. Melt sugar for caramel in a pan, then pour into a 20cm baking tin, swirling to coat.
2. Combine eggs, evaporated milk, condensed milk, coconut milk, and vanilla extract in a bowl, whisking until smooth.
3. Pour the coconut custard mixture over the caramel layer in the prepared tin.
4. Bake in a water bath at 180°C for approximately 60 minutes, or until the edges are set.
5. Chill the flan thoroughly for at least 6 hours before inverting and serving.

Quick tip: Use full-fat coconut milk for the richest flavour and creamiest texture.

6. Orange Zest Flan

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Bright and zesty, this flan incorporates fresh orange zest into the custard, offering a refreshing citrus note. The vibrant flavour cuts through the richness, creating a beautifully balanced and aromatic dessert.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• Zest of 1 large orange
• 1 tsp vanilla extract

Instructions

1. Melt sugar for caramel and coat the bottom of a 20cm baking tin.
2. Combine eggs, evaporated milk, condensed milk, orange zest, and vanilla extract, whisking gently.
3. Pour the citrus custard mixture into the prepared flan tin.
4. Bake in a water bath at 180°C for 50-60 minutes, until just set.
5. Cool completely, then refrigerate for at least 4 hours before serving.

Quick tip: Only zest the coloured part of the orange peel, avoiding the bitter white pith.

7. Pumpkin Flan

Perfect for autumn, this pumpkin flan combines the creamy texture of classic flan with the warm spices and earthy sweetness of pumpkin. It’s a comforting and festive dessert that offers a delightful seasonal flavour.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 200g pumpkin puree
• 1 tsp mixed spice

Instructions

1. Melt sugar for caramel, pour into a 20cm tin, and set aside.
2. Whisk eggs, evaporated milk, condensed milk, pumpkin puree, and mixed spice until smooth.
3. Pour the pumpkin custard mixture over the caramel in the prepared tin.
4. Bake in a water bath at 180°C for 60-70 minutes, until the centre is set.
5. Chill for at least 6 hours before unmoulding and serving.

Quick tip: Ensure your pumpkin puree is unsweetened for better control over the flan’s sweetness.

8. Almond Flan

This elegant almond flan offers a subtle nutty flavour that enhances the classic creamy custard. The delicate almond essence provides a sophisticated touch, making it a refined dessert for any occasion.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 1 tsp almond extract
• 2 tbsp flaked almonds (for garnish)

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even coating.
2. Combine eggs, evaporated milk, condensed milk, and almond extract, whisking gently.
3. Pour the almond custard mixture into the prepared flan tin.
4. Bake in a water bath at 180°C for 50-60 minutes, until just set.
5. Cool completely, then refrigerate for at least 4 hours before inverting and garnishing with flaked almonds.

Quick tip: Toast the flaked almonds lightly before garnishing for enhanced flavour and crunch.

9. Matcha Flan

For a unique and elegant dessert, this matcha flan infuses the creamy custard with the earthy, slightly bitter notes of green tea. It offers a sophisticated flavour profile and a striking green colour.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 1 tbsp matcha powder
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even coating.
2. Whisk eggs, evaporated milk, condensed milk, matcha powder, and vanilla extract until smooth.
3. Pour the matcha custard mixture into the prepared flan tin.
4. Bake in a water bath at 180°C for 50-60 minutes, until just set.
5. Cool completely, then refrigerate for at least 4 hours before serving.

Quick tip: Sift the matcha powder to avoid any lumps in the custard mixture.

10. Pistachio Flan

A sophisticated and visually appealing dessert, pistachio flan infuses the creamy custard with the subtle, nutty flavour of pistachios. Its delicate green hue and distinct taste make it a unique and elegant choice.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 50g finely ground pistachios
• 1 tsp vanilla extract
• A few drops green food colouring (optional)

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even coating.
2. Whisk eggs, evaporated milk, condensed milk, ground pistachios, vanilla extract, and optional food colouring until well combined.
3. Pour the pistachio custard mixture into the prepared flan tin.
4. Bake in a water bath at 180°C for 55-65 minutes, or until the custard is set.
5. Chill for several hours until firm before unmoulding and garnishing with chopped pistachios.

Quick tip: Use unsalted pistachios to control the overall sweetness of the flan.

11. Caramelised Apple Flan

This comforting flan incorporates caramelised apples into the custard, adding a wonderful textural contrast and autumnal flavour. The sweet, tender apples perfectly complement the creamy flan, making it a delightful seasonal dessert.

Ingredients

• 100g granulated sugar (for caramel)
• 1 large apple, peeled, cored, and diced
• 1 tbsp butter
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 1 tsp vanilla extract

Instructions

1. Melt 100g sugar for caramel and coat the bottom of a 20cm baking tin.
2. Sauté diced apple in butter until tender and lightly caramelised, then spread over the caramel in the tin.
3. Whisk eggs, evaporated milk, condensed milk, and vanilla extract until well combined.
4. Pour the custard mixture over the apples and caramel in the prepared tin.
5. Bake in a water bath at 180°C for 60-70 minutes, or until the centre is mostly set.
6. Cool completely, then chill for at least 6 hours before inverting onto a serving plate.

Quick tip: Use firm, slightly tart apples like Granny Smith or Braeburn for best results in caramelising.

12. Layered Chocoflan (Impossible Cake)

The ultimate showstopper, Chocoflan, or “Impossible Cake,” magically bakes into distinct layers of chocolate cake and flan with a caramel topping. It’s a stunning dessert that combines two favourites in one incredible creation, perfect for celebrations.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 1 tsp vanilla extract
• 1 box (approx. 430g) chocolate cake mix (plus ingredients per box instructions)

Instructions

1. Preheat oven to 180°C and boil water for the water bath.
2. Melt 100g sugar for caramel and coat the bottom of a 22cm bundt tin or round cake tin.
3. Prepare the chocolate cake batter according to package directions, then pour it over the caramel in the prepared tin.
4. Whisk eggs, evaporated milk, condensed milk, and vanilla extract until smooth to create the flan mixture.
5. Carefully pour the flan mixture over the chocolate cake batter; they will magically switch places during baking.
6. Place the tin in a larger roasting pan, fill with hot water to halfway up the sides, and bake for 70-90 minutes, or until a skewer inserted into the cake layer comes out clean.
7. Cool completely on a wire rack, then chill in the refrigerator for at least 8 hours or overnight before inverting onto a serving plate.

Quick tip: To prevent sticking, generously grease and flour your bundt tin even before adding the caramel.

13. Classic Vanilla Flan

This traditional Mexican flan offers a silky-smooth custard base topped with a glistening caramel sauce. Its rich, creamy texture and sweet vanilla notes make it a truly satisfying dessert that melts in your mouth.

Ingredients

• 200g granulated sugar
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 180°C and place a kettle of water on to boil for the bain-marie.
2. Melt 100g sugar in a heavy-bottomed pan over medium heat until it turns a deep amber caramel, then carefully pour into a 20cm round baking tin, swirling to coat the bottom.
3. Whisk eggs, evaporated milk, condensed milk, and vanilla extract in a large bowl until well combined, but do not overmix to avoid excess air bubbles.
4. Pour the custard mixture gently over the caramel in the prepared tin, then place the tin into a larger roasting pan.
5. Fill the roasting pan with hot water to come halfway up the sides of the flan tin and bake for 50-60 minutes, or until the centre is just set.
6. Remove from oven and water bath, cool completely at room temperature, then chill in the refrigerator for at least 4 hours before inverting onto a serving plate.

Quick tip: For a smoother caramel, add a tablespoon of water to the sugar at the start of melting.

14. Coffee Flan

Infused with the bold flavour of coffee, this flan offers a delightful twist on the classic. The subtle bitterness of the coffee beautifully complements the sweet caramel, creating a sophisticated and aromatic dessert. I make this at least once a week – it’s become a family favourite.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 2 tbsp instant coffee dissolved in 2 tbsp hot water

Instructions

1. Prepare caramel by melting 100g sugar in a pan, pour into a 20cm tin, and set aside.
2. Whisk eggs, evaporated milk, condensed milk, and the dissolved coffee until just combined.
3. Carefully pour the coffee custard mixture over the set caramel in the baking tin.
4. Bake in a water bath at 180°C for 55-65 minutes, until the centre is set but still slightly wobbly.
5. Cool completely, then chill for a minimum of 6 hours before unmoulding and serving.

Quick tip: Ensure the coffee is fully dissolved and cooled before adding it to the egg mixture to prevent curdling.

15. Chocolate Flan

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A dream for chocolate lovers, this flan infuses the classic custard with rich cocoa, creating a deeply satisfying dessert. The chocolate adds a delightful depth to the creamy flan, making it extra decadent.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 50g unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even coating.
2. Whisk eggs, evaporated milk, condensed milk, cocoa powder, and vanilla extract until smooth.
3. Pour the chocolate custard mixture carefully over the caramel.
4. Bake in a water bath at 180°C for 55-65 minutes, or until the custard is set.
5. Chill for several hours until firm before unmoulding and enjoying.

Quick tip: Sift the cocoa powder to prevent lumps in the custard mixture.

16. Mango Flan

Embrace the sweetness of ripe mangoes in this luscious flan, which features pureed mango blended into the creamy custard. This dessert is a tropical delight, perfect for a sunny day with its vibrant flavour and smooth texture.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 200g ripe mango puree
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even layer.
2. Blend eggs, evaporated milk, condensed milk, mango puree, and vanilla extract until smooth.
3. Pour the mango custard mixture over the caramel in the prepared tin.
4. Bake in a water bath at 180°C for about 60-70 minutes, or until the centre is just set.
5. Chill the flan for a minimum of 6 hours before inverting and serving with fresh mango slices.

Quick tip: Use very ripe mangoes for the best flavour and natural sweetness.

17. Dulce de Leche Flan

This luxurious flan features dulce de leche both in the custard and as a topping, offering a double dose of caramelised milk goodness. It’s an extra rich and indulgent version of the classic, deeply sweet and utterly decadent.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 200g dulce de leche (for custard)
• 400ml condensed milk
• 1 tsp vanilla extract

Instructions

1. Melt sugar for caramel, pour into a 20cm tin, and set aside.
2. Whisk eggs, evaporated milk, condensed milk, 200g dulce de leche, and vanilla extract until fully combined.
3. Pour the dulce de leche custard mixture into the caramel-lined tin.
4. Bake in a water bath at 180°C for 60-70 minutes, until set and slightly firm.
5. Cool completely, then chill for at least 8 hours before unmoulding.
6. Serve with an extra drizzle of dulce de leche, if desired.

Quick tip: Gently warm the dulce de leche slightly before mixing to ensure it incorporates smoothly into the custard.

18. Lemon Flan

A bright and tangy alternative, this lemon flan brings a refreshing twist to the traditional recipe. The citrus notes provide a lovely contrast to the sweet custard, making it a light and uplifting dessert.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice

Instructions

1. Prepare caramel and pour into a 20cm baking tin, ensuring an even coating.
2. Combine eggs, evaporated milk, condensed milk, lemon zest, and lemon juice, whisking gently.
3. Pour the lemon custard mixture into the prepared flan tin.
4. Bake in a water bath at 180°C for 50-60 minutes, until just set.
5. Cool completely, then refrigerate for at least 4 hours before serving.

Quick tip: Strain the custard mixture before pouring into the tin for an extra smooth texture.

19. Strawberry Flan

A delightful berry twist on the classic, this strawberry flan incorporates fresh strawberry puree for a naturally sweet and fruity flavour. Its beautiful pink hue and refreshing taste make it a lovely dessert.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 200g strawberry puree
• 1 tsp vanilla extract

Instructions

1. Melt sugar for caramel, pour into a 20cm tin, and set aside.
2. Blend eggs, evaporated milk, condensed milk, strawberry puree, and vanilla extract until smooth.
3. Pour the strawberry custard mixture into the caramel-lined tin.
4. Bake in a water bath at 180°C for about 60-70 minutes, until the centre is just set.
5. Chill the flan thoroughly for at least 6 hours before unmoulding and serving with fresh strawberries.

Quick tip: Use ripe, sweet strawberries for the best natural flavour without needing extra sugar.

20. Cajeta Flan (Goat’s Milk Caramel Flan)

A truly authentic Mexican delicacy, Cajeta flan uses goat’s milk caramel, offering a distinctively rich and slightly tangy flavour. This version is deeply satisfying and offers a unique depth of taste compared to traditional dulce de leche.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 200g cajeta (goat’s milk caramel)
• 1 tsp vanilla extract

Instructions

1. Melt sugar for caramel, pour into a 20cm tin, and set aside.
2. Whisk eggs, evaporated milk, condensed milk, cajeta, and vanilla extract until fully combined.
3. Pour the cajeta custard mixture into the caramel-lined tin.
4. Bake in a water bath at 180°C for 60-70 minutes, until set and firm.
5. Cool completely, then chill for at least 8 hours before unmoulding.
6. Serve with an extra drizzle of cajeta, if desired.

Quick tip: Cajeta can be found in specialty Mexican food stores or online; ensure it’s authentic for the best flavour.

21. Pineapple Flan

This tropical flan incorporates the sweet and tangy flavour of pineapple, creating a refreshing and exotic dessert. The bright fruitiness balances the creamy custard beautifully, offering a taste of paradise.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 200g crushed pineapple (drained)
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even layer.
2. Blend eggs, evaporated milk, condensed milk, drained crushed pineapple, and vanilla extract until smooth.
3. Pour the pineapple custard mixture over the caramel in the prepared tin.
4. Bake in a water bath at 180°C for about 60-70 minutes, until the centre is just set.
5. Chill the flan thoroughly for at least 6 hours before unmoulding and serving.

Quick tip: Ensure the crushed pineapple is very well drained to avoid excess liquid in the custard.

22. Chili Chocolate Flan

For the adventurous palate, this chili chocolate flan combines the richness of cocoa with a hint of warm, subtle spice. The unexpected kick elevates the classic dessert, creating a memorable flavour experience.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 50g unsweetened cocoa powder
• 1/4 tsp ground cayenne pepper (or to taste)
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even coating.
2. Whisk eggs, evaporated milk, condensed milk, cocoa powder, cayenne pepper, and vanilla extract until smooth.
3. Pour the chili chocolate custard mixture carefully over the caramel.
4. Bake in a water bath at 180°C for 55-65 minutes, or until the custard is set.
5. Chill for several hours until firm before unmoulding and enjoying.

Quick tip: Start with a small amount of cayenne pepper and increase to your preferred spice level.

23. Horchata Flan

Inspired by the beloved rice drink, this horchata flan features the distinctive flavours of cinnamon and vanilla, creating a comforting and aromatic dessert. It’s a creative fusion that brings a taste of traditional Mexican beverages to your flan.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 100ml horchata concentrate (or homemade)
• 1/2 tsp ground cinnamon

Instructions

1. Melt sugar for caramel in a pan, pour into a 20cm tin, and set aside.
2. Whisk eggs, evaporated milk, condensed milk, horchata concentrate, and cinnamon until thoroughly combined.
3. Pour the horchata custard mixture over the caramel in the prepared tin.
4. Bake in a water bath at 180°C for 60-70 minutes, until the centre is set.
5. Chill for at least 6 hours before unmoulding and serving.

Quick tip: If using a powder horchata mix, prepare it according to package directions before adding to the flan mixture.

24. Individual Mini Flans

These charming mini flans are perfect for portion control and individual servings, offering all the classic flavour in a delightful small package. They’re ideal for entertaining or when you simply want a single serving of creamy goodness.

Ingredients

• 100g granulated sugar (for caramel)
• 2 large eggs
• 200ml evaporated milk
• 200ml condensed milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 180°C and boil water for the water bath.
2. Melt sugar for caramel and carefully divide it among 6-8 individual ramekins, swirling to coat the bottoms.
3. Whisk eggs, evaporated milk, condensed milk, and vanilla extract until just combined.
4. Pour the custard mixture into each caramel-lined ramekin.
5. Place ramekins in a larger roasting pan, fill with hot water to halfway up the sides, and bake for 30-40 minutes, or until set.
6. Cool completely, then chill for at least 3 hours before inverting and serving.

Quick tip: Ensure ramekins are oven-safe and placed securely in the water bath to prevent tipping.

25. Guava Flan

A truly tropical treat, guava flan features the sweet and slightly tangy flavour of guava puree. This vibrant dessert is both refreshing and indulgent, offering a taste of exotic fruit in a creamy custard form.

Ingredients

• 100g granulated sugar (for caramel)
• 4 large eggs
• 400ml evaporated milk
• 400ml condensed milk
• 200g guava paste (melted and pureed) or guava puree
• 1 tsp vanilla extract

Instructions

1. Prepare caramel and pour into a 20cm flan tin, ensuring an even layer.
2. Blend eggs, evaporated milk, condensed milk, guava puree, and vanilla extract until smooth.
3. Pour the guava custard mixture over the caramel in the prepared tin.
4. Bake in a water bath at 180°C for about 60-70 minutes, until the centre is just set.
5. Chill the flan thoroughly for at least 6 hours before unmoulding and serving.

Quick tip: If using guava paste, melt it gently with a little water to achieve a smooth puree before mixing.

Frequently Asked Questions

From the classic vanilla to adventurous combinations like chilli chocolate or chocoflan, these 25 easy authentic Mexican dessert recipes, with flan at their heart, offer a delightful journey for your taste buds. Each recipe is designed to be accessible for home cooks, ensuring that you can recreate these delicious treats with confidence. Don’t hesitate to save or pin this list, and embark on your sweet Mexican culinary adventure today!

25 Easy Authentic Mexican Dessert Recipes: Flan: Your ultimate guide to sweet Mexican treats

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