Benjamina Ebuehi’s recipe for Mexican-style vanilla bean flan | The sweet spot

An unadulterated, wobbly, joyous flan made the way it should be

I started the year in one of my favourite places: Mexico City. I’ve since become one of those annoying people who finds a way to bring it up in nearly every conversation, so please indulge me just this once! Each time I’ve been to Mexico, I develop a new fixation, and this year I ate a considerable amount of flan. It’s seen as a bit of a retro dish here in the UK, and perhaps a little divisive, but I love it.

Vanilla bean flan

Mexican-style flan is typically made with condensed milk, giving it a gorgeous, silky, creamy texture. I’ve also added plenty of vanilla – brought back from my trip, of course.

Prep 5 min
Steep 15 min
Cook 1 hr 10 min, plus cooling
Chill Overnight
Serves 8

1 vanilla pod
400ml whole milk
130g caster sugar
2 large eggs, plus 3 egg yolks
397g tin condensed milk
¼ tsp fine sea salt
Split open the vanilla pod and scrape the seeds into a saucepan. Add the empty pod, too, then pour in the milk and heat gently until warmed through. Take off the heat and leave to steep for 15-30 minutes.

Heat the oven to 170C (150C fan)/340F/gas 3½. Put the sugar in a heavy-bottomed pan and heat gently, swirling the pan every so often, until it melts. Once the sugar turns a deep caramel colour, take it off the heat and very carefully pour it into a 20cm cake tin (not a loose-bottomed or springform one, otherwise it may leak). Swirl the caramel around the tin so it covers the base, then leave to cool until hard to the touch.

Meanwhile, whisk the eggs and egg yolks in a bowl until combined – try not to incorporate too much air – then stir in the condensed milk and salt.

Strain the vanilla milk into the egg bowl, mix to combine, then pour the custard through a sieve and on to the cooled caramel in the tin – don’t worry if you hear cracking sounds. Cover the top with tinfoil, then put the tin inside a larger roasting tray or cake tin. Fill the larger tin with enough boiling water to come halfway up the sides of the flan tin, then bake for 50-55 minutes, until the edges of the flan are set but it has a good wobble in the middle.

Lift the flan tin out of its water bath, leave to cool to room temperature, then chill overnight.

The next day, run a palette knife all around the edges of the flan to release it from the tin, then flip it upside down on to a serving plate. Spoon any caramel left in the tin on top and serve.