56 Reviews of Mexican Flan (Baked caramel Custard)

From: Ozlem Altinok

On Feb 15, 2002

I baked this while my little boy was watching tv .It took me only 10 minutes and the result was very satisfying .The dessert was very light and refreshing .The only thing I shouldn't have done was cut down on sugar in the custard (I always find American desserts too sweet for my taste )Next time I will put the stated amount .Thanks for the recipe .Its a keeper

From: Evie*

On May 6, 2002

This is absolutely delicious! I dont have a 'ring mold' (dont even know what it is actually..lol) so I used a pie dish that i have and set it in a larger dish in the oven, worked fine and had no problem getting it out of the dish. Loved the syrup and the orange rind gave it a lovely flavour. Thanks for posting Bergy! =)

From: Rachel Savage

On Jul 22, 2003

A big winner for my dinner party. It looks so professional! I probably cooked it a bit too long in the oven because it looked so wobbly that I was sure it couldn't be done. Eventually I just took it out and it was fine after it set. The extra cooking didn't seem to harm it, but next time I will cook it for only 1 hour, as the recipe says, and not worry about the wobbly-ness. I also worried that the caramel wasn't coating enough of the pan (step 2) bit it melted again during the cooking, so it wasn't a problem. Like another reviewer, I don't know what a ring mold is, so I used a pyrex casserole dish, which worked fine.

From: Barb Gertz

On Oct 4, 2004

Delicious,Creamy flan, My Family loves flan, I make it often, So thought I would try your recipe. I made it like the recipe stated, EXCEPT I used splenda in the custard, also added a little orange flavoring along with orange zest, Very good.I baked it in a pie plate like I usually do. I will be making this again , thank you Bergy.

From: Terri F.

On May 6, 2002

I made this for dessert for Cinco de Mayo Recipezaar Day. It was the perfect ending to a day of heavy eating! Light, sweet, and melting in your mouth! Served it with fresh strawberries, but the flan really didn't need it, it is perfect all by itself. Thanks Bergy! :o)

From: TheDancingCook

On Aug 29, 2002

DH's work was having "Mexican Night" at work where other co-workers already signed up to bring taco dips, enchaladas, tacos and rice and beans; so I knew the dessert had to come from me. On short notice, I was able to whip this up having all ingredients on hand, as I should. I wasn't able to get my hands on fresh fruit to in time slice for a garnish, unfortunatly. I probably would've done strawberries or papya and mango. I searched Zaar for "Mexican Desserts" and this recipe was the easiest to prepare and had all ingredients on hand; staples. Thanks, Bergy!

From: Maria in EU

On May 29, 2002

My family has used this recipe for ages, it is a great favourite, but with a piece of lemon rind instead of the greated orange rind.

From: LizW

On Feb 29, 2004

I made this as a dessert for a Spanish Wine evening, last night. Others also took "caramel custards", as desserts. however, this Mexican Flan was eaten before the other desserts had even been started on. Of course, it looked good, I made it in a ring mould, turned it out onto a large glass plate, put chopped strawberries in the centre and all around the flan. Very easy to make too. Thanks a lot.

From: Missy Wombat

On Dec 22, 2002

I use a very similar recipe in a regular flan tin. I usually double the caramel amount as everybody wants some. A regular dessert at Christmas or at special meals.

From: Bheng

On Jun 25, 2002

We call this recipe in the Philippines "leche flan". To make this recipe more creamy and smooth in texture you have to use a fine strainer or sieve or better yet an unused stocking before transfering it to a llanera or a flan container. Thanks.