Homemade Maria Cookie Flan
A nostalgic and smooth dessert that uses Maria cookies to create a denser, creamier consistency than traditional flan, drizzled with caramel and topped with whipped cream.
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65 min
Easy
Casera / Mexicana
6 servings
The story behind
Maria cookie flan is the heart of afternoon snacks at home. It’s a recipe that takes simple pantry staples and turns them into something truly special. I love how the cookies melt into the milk, creating a texture that is almost like a pudding but with the elegance of a classic flan. It’s the dessert we always asked for after a family meal, seeking that sweet and comforting flavor that only homemade cooking can provide.
Instructions
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11. The Caramel: In a skillet over medium heat, melt the sugar until it turns into a liquid caramel. Carefully pour it into the mold, swirling it to coat the bottom. Let it cool and harden.
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22. The Base Mixture: Blend the Maria cookies with the condensed milk, evaporated milk, eggs, and vanilla until you have a smooth mixture with no large cookie bits.
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33. Cooking Setup: Pour the mixture into the caramelized mold. Cover tightly with aluminum foil, sealing the edges well.
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44. Water Bath (Baño María): Cook in a water bath (either in the oven at 180°C / 350°F or on the stovetop) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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55. Resting: Let it cool to room temperature, then refrigerate for at least 4 hours (ideally overnight) to allow it to set properly.
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66. Serving: Carefully run a knife around the edge and unmold onto a plate. Top with a generous dollop of whipped cream for a clean and professional finish.
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