Living close to the border of Mexico, it is only natural that we become familiar with some of their culture such as Cinco de Mayo, fiestas, and the Spanish language. But the one thing that is probably close to everyone’s heart is their cuisine, which is evident by the hundreds of Mexican restaurants around us. Who can resist a mouth watering taco and spicy chile relleno? How about the cheesy quesadilla and the exotic menudo? For me, I always look forward to the end of my Mexican meal because of this sweet, melt in your mouth dessert, a custard with caramel on top, the flan!
2 1/2 cups of sugar
4 large eggs
8 egg yolks
1 1/4 cups of heavy cream
1 1/4 cups of milk
1. Preheat the oven to 350˚F.
2. Place 1 1/2 cups of the sugar in a small saucepan.
3. Drizzle 1/4 cups of water over the sugar.
4. Place the pan over medium-high heat and cook until the sugar has melted into an amber-colored syrup.
5. Pour the caramel into the bottom of six 8-ounce ramekins.
6. Lightly beat the eggs and egg yolks in a large bowl.
7. Heat the heavy cream, milk, and 3/4 cups of sugar in a medium saucepan.
8. Stir the mixture until the sugar dissolves.
9. Pour the milk mixture into the beaten eggs.
10. Pour the custard into the caramel-coated ramekins.
11. Place the ramekins in a large baking pan.
12. Add hot water to the baking pan until it reaches halfway up the sides of the ramekins.
13. Bake the flans for about 1 hour and 20 minutes.
14. Chill overnight.
15. Flip the ramekins over onto a plate and you have your flan!
For more about Spanish desserts and cooking...