baking · vegetarian · gluten-free
Flan paletas
Creamy Mexican ice pops with a vanilla flan base and a ribbon of dark caramel.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Blender or food processor, Skewers.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blend milks, yolks, vanilla and salt.
-
2
Cook gently in a saucepan, stirring, until it thickens slightly and reaches 77°C (170°F); cool completely.
-
3
Drizzle caramel inside the molds.
-
4
Pour in the flan base, swirl once with a skewer and add sticks.
-
5
Freeze at least 6 hours; dip molds in warm water to release.
