Flan is a classic of Mexican cuisine, and a perfect blending of both indigenous ingredients and cooking techniques of the Spanish Conquistadors.
Author: Epicurus.com Kitchens
Recipe type: Dessert
- 1 teaspoon vanilla extract
- 1/8 teaspoon grated lemon or orange rind (optional)
- 4 egg yolks, lightly beaten
- 2 egg whites, lightly beaten
- 1 Quart milk
- 1/2 Cup sugar (3/4 if you like your custard on the sweet side)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 dabs brown sugar, about the size of walnuts
- To caramelize custard cups -- put the dabs of brown sugar in the bottom of 6 individual cups, one to a cup. Place cups in hot oven.
- Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar.
- For custard -- Combine the milk, sugar, cinnamon, salt, vanilla and lemon rind and cook over a very low flame, stirring constantly, until mixture has reached a custard stage. Cool.
- Combine the lightly beaten yolks and whites to add a custard. Mix well.
- Pour the custard into the little cups and place them in a larger pan containing hot water.
- Bake in a slow oven (300 degrees) for about 1 hour or until a knife inserted in the center of a cup comes out clean.
- Cool. Chill several hours before serving.
- Serve with whipped cream and a maraschino cherry.
- If you like, pour 6 or 7 tablespoons of warmed brandy or rum over the cold flan at serving time and ignite when carrying to the table.
Coconut Flan: to basic recipe, add 1/2 cup grated canned coconut.