Prep 30 mins
Cook 25 mins
A rich, creamy custard - not unlike creme caramel. Submitted for Zaar World Tour 2005.
- 1⁄2 cup water
- 1 cup sugar
- 410 g evaporated milk
- 3⁄4 cup milk
- 2 1⁄2 pieces vanilla pod
- 4 eggs
- 1⁄2 cup sugar
- Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
- Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
- Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
- Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
- Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
- Put the custard into a baking dish with hot water to come halfway up the sides.
- Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
- Cool, then chill for a few hours or overnight.
- Unmould on to a serving dish or individual plates. Serve with pouring cream.
I made 6 individual Mexican Flans in 6 ramekins. I followed the instructions to the letter and found them really easy to follow – which for me was great because although I’ve eaten similar dishes often, and was familiar with how they are made in a general sort of way, I’m still not very experienced with making something like this. All part of the 2005 Zaar World Tour learning curve I’m on! I was absolutely delighted with the results. A really delicious dessert, which I’ll make a lot more confidently a second time! One family member said “Did you actually make these?” It was obvious I had because they were in the ramekins! And they looked really attractive served like that, so that’s how I’ll be making these in the future too.” Thank you Fairy Nuff!