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Flan (Mexican Custard)
Recipe Courtesy of Reasor's
  • 6 dabs Brown Sugar, about the size of walnuts
  • 1 quart Milk
  • 1/2 cup Sugar (3/4 if you like your custard sweeter)
  • 1/2 teaspoon Ground Cinnamon
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Grated Lemon or Orange Rind (optional)
  • 4 Egg Yolks, lightly beaten
  • 2 Egg Whites, lightly beaten

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  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. Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar.
  2. 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.
  3. Pour the custard into the little cups and place them in a larger pan containing hot water. Bake in a slow oven (300° ) for about 1 hour or until a knife inserted in the center of a cup comes out clean. Cool. Chill several hours before serving.
Notes: 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: add 1/2 cup grated canned coconut to basic recipe.