Mexican custard, also known as flan, is one of the most popular Mexican dessert recipes. Custard flan recipes do vary from country to country. For example, French crème brûlée is crispy on the top and Mexican custard flan has a liquid caramel topping.
Mexican custard is a French influenced dish but is also popular throughout the United States, the Philippines, parts of Europe and Japan. Mexican custard can be made as individual portions or as one dish. There are instant Mexican custard mixes available but this recipe is far superior. This is quite an easy recipe to follow and results in a light-tasting dessert, which is ideal after a rich, filling meal.
- Evaporated Milk 1 can
- Condensed Milk 1 can
- Vanilla 1 tablespoon
- Eggs 4
- Sugar ¼ cup
- Melt sugar in a skillet until light brown, pour into a pie pan (glass).
- Blend milks, eggs and vanilla (don’t over blend), pour into pie pan.
- Put glass pie dish into a large baking pan. Pour water into baking pan so that dish sits in water while cooking. Bake at 350 degrees for 1 hour, cool and refrigerate. Caramel on bottom will be runny.
The history of Mexico’s beloved and most famous dessert goes back to ancient Rome, where domesticated chicken eggs were used to make custard, served as either a savory dish or a sweet one flavored with honey. This custard — which became known as flan, from the French word flaon, derived from the Latin or Old German flado (“flat cake”) — endured mostly as a sweet dish in the European culinary repertoire throughout the Middle Ages.
The basic concept of combining milk or cream with eggs, and cooking them to form a custard, was embellished upon through explorations and even invasions, such as the Moorish incursion into southern Spain. The Moors introduced the citrus and almond flavors that became popular variations on the basic custard. And it was also in Spain that a caramelized sugar coating became a signature characteristic of flan.