Flan is a classic of Mexican cuisine, and a perfect blending of both indigenous ingredients and cooking techniques of the Spanish Conquistadors.

Recipe type: Dessert
Cuisine: Mexican
Serves: 6
  • 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
  1. 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.
  2. Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar.
  3. 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.
  4. Combine the lightly beaten yolks and whites to add a custard. Mix well.
  5. Pour the custard into the little cups and place them in a larger pan containing hot water.
  6. 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.
  7. Cool. Chill several hours before serving.
  8. Serve with whipped cream and a maraschino cherry.
  9. 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.

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