How to Make Perfect Flan | Creamy Oaxacan-Style Flan

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: regular milk + sugar

Coconut cream provides a similar richness with fewer calories.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lighter and lower in calories.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla flavoring

Vanilla bean offers a natural flavor without added sugar.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while maintaining sweetness.

Preheat the oven to 315°F.

In a saucepan, combine sugar and a little bit of water over medium heat without stirring until it reaches a golden brown color.

While the caramel is cooking, crack 5 eggs into a mixing bowl and whisk them until the yolks are broken.

Add the evaporated milk to the eggs and whisk together.

Next, add the sweetened condensed milk and whisk until combined.

Then, add the crema wajaka (or creme fraiche) and whisk until smooth.

Once the caramel is ready, pour it into a baking dish and allow it to cool slightly.

Strain the custard mixture over the caramel in the baking dish to ensure a silky texture.

Place the baking dish in a larger pan and fill the outer pan with hot tap water (around 130-133°F).

Bake in the preheated oven for about 45 minutes, checking for doneness by gently shaking the dish; it should jiggle slightly.

Remove the flan from the oven and let it cool to room temperature before refrigerating for at least 4 hours.

To serve, run a knife around the edges of the flan, invert it onto a serving plate, and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens