Hispanic Recipe of the Month – January 2018

Here is the recipe for delicious Mexican flan, a creamy custard dessert that everyone will love.



Vegetable oil

3 large eggs

1 ½ cups sweetened condensed milk

1 cup evaporated milk

1 tsp. vanilla extract

1 ½ cups white sugar


  • In a medium saucepan, melt ½ of the sugar over low heat until liquefied.
  • Turn off heat and spoon 1 tablespoon of caramel into each custard cup or the mould. Tilt the cups to coat the sides and the bottom of the cups evenly. Set the cups aside.
  • Combine evaporated milk and sweetened condensed milk in a saucepan and heat over medium heat. Add vanilla extract to it and remove from heat.
  • Whisk together the remaining sugar and eggs.
  • Add warm milk to the egg mixture and mix well.
  • Pour this mixture into the custard cups coated with caramel.
  • Place the custard cups in a baking pan and bake in a preheated oven for around 20 to 40 minutes.
  • Remove the cups from the oven. (To check if the flan is baked, insert a knife near the center. If the knife doesn’t come out clean, the flan needs to be in the oven for some more time.)
  • To serve, invert each cup onto a small plate so that the flan drops out of the cup.
  • Spoon the caramel sauce over flan and serve.

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