We have been having family over like maniacs for the past weeks because of my brother's Priest Ordination. On Wednesday, I got to have some bonding time with my aunt on my mom's side. She is super nice and knows how to cook authentic Mexican food. We have been searching for some good Mexican recipes lately. 

On Wednesday, we went to the Macey's at about 11:30 to purchase all the ingredients needing the the food we were making. I didn't even realize that we were making so much food.

We started off with Flan, then moved to some Peanut Butter Truffles, and finished it with some Fish Tacos, yummy Spanish Rice, and Guacamole. 

Anyway, lets start with some Flan today.


adapted from Food Network


  • 1 1/2 cups sugar
  • 1/2 cup water
  • 8 large eggs
  • 4 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • 1 vanilla bean
  • 1 pint half and half 
  • 1 pint cream


Preheat the oven to 325 degrees. 

To make caramel: combine the sugar and the water in a medium saucepan. Be sure all the sugar granules are washed down from the sides of the pan.
Cook over moderate heat, swirling the pan occasionally, until the color is golden brown and the mixture smells like caramel. This will take about 10 to 15 minutes.
Pour the caramel into 8-10 ramekins and, holding the pan with an oven glove, swirl it around to generously coat the bottom and sides. It is okay if it is kind of lumpy. The carmel will melt once in the oven. Set aside.

In a large mixing bowl, gently whisk together the eggs, egg yolks, sugar, vanilla, and the 1 pint of half and half, without whisking in any air.

Bring the 1 pint cream to a simmer in a small saucepan and begin whisking this into the egg mixture a little at a time, whisking constantly until it is all incorporated.

Pour through a strainer into the prepared ramekins.

Place the pan inside a large roasting pan and pour very hot tap water into the pan so that it comes halfway up the sides of the pan.

Bake for about 1 to 1 1/4 hours, or until the center is slightly jiggly but not wavy. Cool to room temperature and then cover with plastic wrap with the plastic gently touching the top of the flan. Refrigerate for at least 3 hours and up to 4 days.

To unmold the custard, run a small sharp knife around the inside edges of the dish several times to loosen it. Dip the bottom briefly in a basin of very hot tap water. Invert a round platter over the dish and turn them both over together, shaking the two a little to help release the custard (or rap the bottom of the platter gently on the work surface). The caramel sauce will run out around the edges of the platter.


1 comment:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com


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