» Where foreign and local combine

Mexican Sweet


The first time I ever saw flan was on an episode of Ugly Betty, the colorful show with so much flair it makes you want to be part Mexican. Her father spent about fifty percent of his time in the kitchen, constantly cooking for the family and flan was something he’d offer when things weren’t going so great.

‘Is flan magical?’ Maybe it is a little, it’s certainly perfect for Sunday breakfast or a late night ‘light’ snack and I’m sure if it’s been a stressful day then this caramel baked custard would make the problems flow away with each spoonful until the plate is empty.

The flan for today’s post was made for the dinner party I had recently and dinner parties involve effort. They also involves more then one course and, if you are the lone cook, they involve plenty of time. Mexico, however, like most Spanish speaking countries love to party.

The love of life even in the morning Hola is something that doesn’t entail difficulty or strenuous meals of food but rather full of flavor recipes that leave all with a satisfied smile.

I find it ironic that the first Mexican recipe I attempt on here is something I never tried during my stay in the land of tortillas.

In fact, prior to making this very flan I had never tried the baked custard delight.

The reason for making this flan was due to an opportunity to have a Mexican Fiesta, spending several hours and all afternoon in the kitchen on Saturday means I didn’t have an opportunity to take any photos of the meal that was a success.

This recipe being the first thing I made due to the timing requirement of refrigeration meant I could happily get to making hand flattened tortillas, homemade salsa and guacamole and a first attempt at Empanadas.

Mexican Flan
Adapted from – Mexican Flan
Serves 8

1/2 cup brown sugar
6 eggs
3 cups milk
1/2 cup superfine/caster sugar
1 1/2 teaspoons vanilla extract

Place the brown sugar in a saucepan over medium heat and stir constantly until it is melted and a golden caramel color.

Pour immediately into the base of a baking dish and spread to coat as evenly as possible. Set aside.


Preheat the oven to 160°C/325F.

Place the eggs in a bowl and lightly beat until well combined. Add in the milk, sugar and vanilla and mix until it is an even consistency.

Pour the egg mixture into the baking dish and place in a deep baking dish. Pour boiled water into the large baking dish, ensuring the water does not touch the custard.


Place carefully into the oven and bake for an hour or until a knife comes out clean.


Set aside to cool for 10 minutes then place in the refrigerator for a minimum of 3 1/2 hours.

Slice and serve.


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