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the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Mexico

Caramel Custard (Flan, Natillas del Caramelo)

3/4 cup sugar
4 cups whole milk
1/2 cup sugar
1-2-inch piece cinnamon stick
4 eggs
4 egg yolks

Heat the sugar in a small skillet over low heat until it begins to dissolve. Increase the heat slightly so sugar will caramelize. When it has reached the caramel color, pour into a 3-quart baking dish, quickly tipping the dish so the caramel will coat all sides; set aside.

Place the milk, sugar, and cinnamon stick in a saucepan and bring slowly to a boil, stirring until the sugar dissolves. Cook over medium heat until the mixture has reduced slightly. Set aside to cool.

Heat oven to 350 degrees F. Place a dish large enough to accommodate the baking dish on the middle shelf of the oven. Add approximately 2 inches of water.

In a large bowl, beat the egg and egg yolks well. Discard the cinnamon stick and add the milk to the eggs. Beat well. Pour into the baking dish. Place the baking dish in the water bath. Bake for approximately 1-1/2 to 2 hours. Test for doneness; cake tester should come out clean.

Serve warm.

Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

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Back to the main Mexico page

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This page modified January 2007

 
 
 

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