Flan is a very traditional Mexican dessert.  In fact there is a custard like dessert in most cultures.  France has it’s Creme Caramel, Italy has it’s Panna Cotta even Japan has an egg custard.

I have had flan all my life, but I never made it myself.  I was asked to take flan to a party and panic set it….     I had to call home and get advice.

What I found out was that, as most traditional recipes, there are sooooo many ways to make it.  Here is the most simple one I have found.

I also was serving this for many people and did not have individual dishes so I had to do it on a greater scale.  It looks much better done individually.


1 cup sugar for caramel

6 large eggs

1 1/2 14oz. cans of sweetened condensed mik

1  14 oz can of milk

1 tablespoon vanilla

Preheat the oven to 325 degrees.  You could use 6 individual ramekins or 1 large oven proof dish.

Pour the sugar in a warm pan over medium heat.  Stir the sugar until it turns brown and becomes a caramel.  Pour a few tablespoons into each ramekin and swirl around.  Be patient with the caramel. It takes some time to brown and melt.  Don’t be tempted to add water, it just slows the process down.  also it’s best to make it in a teflon pan.  After you have finished, you can boil water in it to melt the leftover sugar and add soap and clean that way.  Hey, clean up is important.  Don’t I wish I had someone that would clean up after my cooking…those were the days.

With a mixer combine the eggs and the milks with the vanilla.  Blend smooth.  Pour in the ramekin and place them in a larger pan with a water bath of 1-2 inches.  Bake for 50 mins and check to make sure that a knife comes out clean.  When I did it in the larger pan, I sprinkled cinnamon on top because it looked bare.  Can’t have a naked flan, now can we?

To serve, run a knife around the edges and turn onto a plate.   I don’t know why, but the caramel magically sticks to the custard and what is left over is a syrup.  The top of the custard gets a saturation of the sugar mixture that makes it yummmy.

I did not really know how easy it is to do.  It takes no time to put together.  It may be my new dessert.

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This is a classic Mexican dish.  It can be as spicy as you want.  My daughter’s grandmother  always had the hard boiled egg surprise in the meatballs.  Mina was by far the best Mexican food cook I have ever known.  The meatballs can also be made with any combination of ground meats. This is simple Mexican comfort food.
Buen Provecho!

Albondigas en ChipotleAlbondigas en Chipotle

1 pound ground beef and pork
1 onion minced
1/4 teaspoon Cumin
1/4 teaspoon Oregano
salt and pepper
hard boiled eggs in sliced into quarters
4 large tomatoes
2 cloves of garlic
1/4 onion
1 small can of chipotles en adobo
salt and pepper

Mix all the ingredients except for the eggs.  Form meatballs around the piece of hard boiled egg.  Fry until browned and set aside.  On a comal or a dry cast iron skillet grill tomatoes and onions until  charred.  Remove skin from tomatoes and place both in a blender with only a small amount of water.  Add the garlic and 1 or 2 chipotles to taste.  Season with salt and pepper.
Place sauce in a skillet and add the meatballs.  Let it simmer for about 10 minutes.  Serve over rice.

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