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Cinco de Mayo Flan

Flan. A delicious custard topped with caramelized sugar. Today is Cinco de Mayo [1] and I wanted to have some flan to celebrate. So I did some research.

Flan is not just a Mexican dish! This custard dish, heavy in eggs, actually started in the Roman Empire as a savory dish. Over time it evolved into not only a savory meal, but a sweet treat.

Europeans brought the custard to the Americas with them and it moved through Latin America. But in Mexico it became an everyday dish.

Some sources say that Mexican flan uses whole milk, while Cuban and Latin American versions use canned milks. However, I found in discussions with my Mexican friends that canned milk is used more frequently – canned milk stores far better than fresh.

So here is my version of Mexican flan – and I must say, it sure came out delicious!

Making the Flan:

First, preheat the oven to 350 degrees.

Next, melt the sugar. Place the sugar in a small pan over medium-high heat.

Let it totally melt, stirring occasionally to prevent burning.

When it’s melted and an amber color, pour it into the bottom of a flan pan.

flan

NOTE: A flan pan is not necessary. You can use a regular cake pan, but a flan pan has a lid that locks so water doesn’t get into the custard.

OK – sugar is melted. While it’s cooling, mix the custard. Put all the remaining ingredients into a large bowl and beat until it is fully blended.

Carefully pour the mixture on the top of the sugar. Put the lid on the pan and place it in a pot on a rack.

Fill the pot with hot water to half way up the side of the flan pan.

Bake for about 50 to 60 minutes. Remove from the oven and allow to cool for about 10 minutes.

Remove the lid from the pan, place a plate on the top rim, upside down. Carefully turn the whole thing and let it sit until the custard comes out. It should come out pretty easily. The melted sugar will pour over the top and on to the plate.

Top it with some fruit or edible flowers for decoration.

flan

Enjoy it hot or cold.

© Copyright 2023 The Lazy Gastronome

4.95 from 18 votes
flan
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Flan

A super easy, really delicious, custard with caramel on the top.

Course: brunch, Dessert, Snack
Cuisine: Central American, cuban, Mexian, Puerto Rican, Spanish
Keyword: canned milk, caramel, custard, eggs, sugar
Servings: 6 servings
Author: HelenFern
Ingredients
  • 1/2 cup white sugar
  • 5 large eggs
  • 14-oz can sweetened condensed milk
  • 12-oz can evaporated milk
  • 2 teaspoons vanilla extract (not flavoring)
  • 8-oz cream cheese, cut into cubes
  • berries for garnish
Instructions
  1. First, preheat the oven to 350 degrees.

  2. Next, melt the sugar. Place the sugar in a small pan over medium-high heat. Let it totally melt, stirring occasionally to prevent burning.

  3. When it's melted and an amber color, pour it into the bottom of a flan pan.

  4. While the sugar cooling, mix the custard. Put all the remaining ingredients into a large bowl and beat until it is fully blended.

  5. Carefully pour the mixture on the top of the sugar. Put the lid on the pan and place it in a pot on a rack.

  6. Fill the pot with hot water to half way up the side of the flan pan.

  7. Bake for about 50 to 60 minutes. Remove from the oven and allow to cool for about 10 minutes.

  8. Remove the lid from the pan, place a plate on the top rim, upside down. Carefully turn the whole thing and let it sit until the custard comes out. It should come out pretty easily. The melted sugar will pour over the top and on to the plate.

  9. Top it with some fruit or edible flowers for decoration. Enjoy it hot or cold.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

 

NOTE: A flan pan is not necessary. You can use a regular cake pan, but a flan pan has a lid that locks so water doesn't get into the custard. 

flan

Cinco de Mayo Ideas

Posted By HelenFern On In Cinco de Mayo,Internationally Inspired,Mexican | 10 Comments

Cinco de Mayo is just around the corner – and it’s on a Saturday!

I don’t know about you, but we’re going to be doing some partying on the deck Mexican style! Many people think Cinco de Mayo is Mexican Independence day, but it’s not [6]! And it’s celebrated more in the U.S. than Mexico! But what better excuse to have a Mexican themed party?


Below are some of the items we thought might liven up your celebration!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Your support is greatly appreciated!


Cinco de Mayo – Get your Latin Flavors On!

Posted By HelenFern On In Internationally Inspired,Mexican | 5 Comments

Today is Cinco de Mayo!  Some people think that this is the Mexican Independence day (sort of like our 4th of July), but it’s not.  Mexico celebrates the “Cry of Independence” on September 16 – celebrating the revolt of 1810 which ultimately freed them from the Spanish rule.  But where does May 5th fit in you ask?

Cinco de Mayo celebrates the Mexican Army’s victory over the French in 1862 during the Battle of Puebla.  Cinco de Mayo is a small holiday in Mexico (sort of like our Memorial day or President’s day), but has become quite a reason to celebrate in the US!!

So here are some dishes for you to try during this really fun holiday!

How about starting with Pork Tamales? [10]  Not nearly as hard as you think to prepare!

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Need something a little simpler to pull together tonight?  Taquitos with homemade Guacamole [11]will do it for sure!! Quick, easy AND delicious!

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Tacos!!  We need Tacos!  We like some pretty close to authentic Baja Fish Tacos [12]?  Well here they are!

 

Beef Enchiladas in Red sauce [13] are pretty easy to make too.   In a hurry?  Buy some pre-cooked beef and canned sauce – then just put them together and cook – Dinner!

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You might need some sides to go with all that!  Mexican Rice [14] is easy, low in fat and totally delicious!

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A side of soup, like Sopa Azteca [15] is a belly warming dish.  If your weather is like mine has been, a bowl of warm soup is welcomed!

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And what’s Mexican food without salsa??  I like the cooked, really hot stuff, but I also like some fresh, chunky salsa – Like this Salsa Fresca [16]

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And finally – warm tortillas on the side with a little butter or avocado.  These aren’t has difficult as you might think and the flavor of a fresh tortilla is so much better than the packaged kind! Here is a recipe for Chile Corn Tortillas [17] even a lazy chef (like me) can do!

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So there are a few ideas you can pull together for your Cinco de Mayo.  And hey, it’s on a Friday – you can make the magic happen all weekend!!

Enjoy!

Cinco de Mayo

Posted By HelenFern On In Main dish,Mexican | 9 Comments

Cinco de MayoRecipes [20]

This fun Mexican holiday celebrates Mexico’s victory over France in 1862 at the battle of Puebla.  Today we celebrate with Mexican dancers, pinatas and, of course, Mexican food!  Here are some Mexican inspired dishes to help you celebrate the holiday.

 


Chicken Enchiladas Verde

Posted By HelenFern On In Chicken,Internationally Inspired,Main dish,Mexican | 8 Comments

I love enchiladas and I was craving the green kind!  I grilled the chicken the night before so these only needed to be assembled – Just add a salad and you have a great week night dinner!

Chicken Enchiladas Verde [25]

What you need:

How to Do it:

Heat a skillet on medium-high heat.  Add the olive oil.  Drop a piece of onion in the olive oil.  If it sizzles, add all the onion and the garlic.  Reduce heat to medium and gently cook until the onions begin to soften.  Add the chilies and chicken, heating through.  Add half the can of sauce, the cumin and the chili powder and mix well.

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Heat the tortillas in the microwave in a plastic bag to soften.  Lay them out and place some cheese and chicken mixture in each (make sure to save about ¼ to 1/3 of the cheese for the top) and roll.

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Put ½ of the remaining sauce in the bottom of a square baking pan.

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Place the rolled enchiladas on top.  Top them with the remaining sauce,

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then the remaining cheese.

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Bake at 350 degrees for about 20 to 25 minutes, until the cheese is lightly browned.

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Serve hot with sour cream and chopped green onions to garnish.

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Serves 4 – 2 enchiladas each

© Copyright 2016 The Lazy Gastronome