September 16, 2021
Fermentation is all the rage in foodie circles. From kombucha to kimchi, yogurt to sauerkraut, it may seem like the next new food fad. Fermented…Read This Post
Flan is a popular dessert in Central and South America today, but the custard dish actually dates back to ancient Rome, and word “flan” actually translates to “flat cake” in Latin. When the Spanish conquistadors came to what’s now known as Mexico, they brought flan with them, and Latin America quickly made this dish their own, infusing it with a variety of delicious flavors.
This particular flan recipe comes from the kitchen of the wonderful Chef Ana of our Hola Mexico trip. Located in the heart of Mexico, you will learn authentic Mexican recipes and delicious new dishes.
Prep time: 10 minutes
Cook time: 60 minutes
Cook method: Bake
1. Place the sugar and lime juice in a small pan and caramelize. Don’t let it burn. Place the carmelized sugar in a flan mold and make sure to cover up to ½ inch of is walls with the caramel.
2. Place the rest of the ingredients in a blender and blend. Add this mixture to the mold with the caramel.
3. Place the mold (or molds) in a bain-marie for 1 hour in a 400° F oven. Remove from oven and let the molds cool enough to be able to handle. Flip the flan onto a plate still in the mold and refrigerate.
4. At the moment of serving remove the mold.
©Chef Ana Isabel Garcia Moreno.
Try more of Chef Ana’s recipes:
By Peg Kern
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