A rich Mexican custard

This recipe comes from the Delicias Culinarias cookbook that I brought from Mexico.


(Serves 4)


  1. In a small kettle, heat 3 Tbsp of sugar with 1 tsp of water until the mixture turns brown. Pour the mixture into 4 gelatin molds. Move the molds around so that the mixture coats the interior. Set aside.
  2. Mix the eggs, sugar, milk, and the vanilla extract.
  3. Pour the mixture into the molds. Put the molds over a deep pan with water (double boiler or bain marie technique) for 1 hr in a oven. Keep the water in the pan at the same level by adding boiling water.
  4. Cool and put it in the refrigerator. Unmold the flan before serving.


You can substitute liquor for some of the milk to make the flan richer. Personally, I use 1 cup of milk and 1 cup rompope (Mexican eggnog).

Be careful when coating glass molds as they can break because of the sudden change in temperatures. You have to do it fast as the mixture hardens very quickly.


Difficulty: moderate.
Time: 2 1/2 hours
Precision: no need to measure.


I. Arieh Cimet 
Northwestern University, Evanston, Illinois, USA 
Recipe last modified: 10 Dec 86

Original header

Path: decwrl!recipes
From: cimeti@nucsrl.uucp (Cimet Israel)
Newsgroups: mod.recipes
Subject: RECIPE: Flan
Message-ID: <8313@decwrl.DEC.COM>
Date: 27 Feb 87 08:46:38 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Northwestern University, Evanston, Illinois, USA
Lines: 60
Approved: reid@decwrl.UUCP

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