Read by Michael Flamel

Once upon a time in the vibrant city of Houston, during the early 1980s, I found myself in the delightful position of being the general manager for Houston Home & Garden magazine. The role came with its perks, and one of the most savory ones was the invitation to various restaurant openings and celebrations. Little did I know that one such event would set me on a culinary adventure that would forever change my perspective on culture, happiness, and the art of savoring life.

It was a sunny June day when my colleagues and I were invited to a restaurant opening that would celebrate the magical world of Tex-Mex cuisine. From zesty appetizers to flavorful entrées, our taste buds embarked on a journey of discovery, perfectly paired with tequila, sangria, and a robust Argentinian red wine. But the pinnacle of our culinary expedition was yet to unfold—the chef’s personal rendition of Mexican flan.

The dessert arrived at our table like a golden treasure, a creamy and luscious creation that seemed to capture the essence of happiness on a plate. It was a revelation, a dessert so delightful that it left an indelible mark on our collective memory. Determined to recreate this masterpiece at home, my friends and I embarked on a quest to unlock the secrets of Mexican flan.

Here is our rendition of Flan Mexicano, infused with fresh garden ingredients to give it a farm-to-table twist, perfect for serving on a beautiful Houston night as the sun sets in the west.

Flan Mexicano

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and silky Mexican flan infused with fresh orange juice and zest, topped with a luscious caramel glaze. A perfect balance of citrus and creamy sweetness.

• Author: Don Nicholas
• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Cook Time: 1 hour
• Total Time: 5 hours 20 minutes
• Yield: 8 servings 1x
• Category: Desserts

Ingredients

Scale 1x2x3x

• 1 cup granulated sugar
• 6 ounces unsalted fresh creamery butter
• 4 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup fresh orange juice (straight from your garden oranges)
• Zest of one orange
• 1 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Caramel
   1. Use the butter to coat the bottom and sides of a 9 inch round baking dish
   2. In a heavy saucepan over medium heat, melt the granulated sugar until it turns a deep amber color.
   3. Quickly pour the caramel into your 9-inch round baking dish, swirling to coat the bottom evenly. Allow it to cool and harden.
2. Preheat your oven to 350°F (175°C).
3. Mix the Custard
   1. In a large mixing bowl, whisk together eggs until well-beaten.
   2. Add sweetened condensed milk, evaporated milk, fresh orange juice, orange zest, and vanilla extract. Mix until well combined.
4. Carefully pour the custard mixture over the cooled caramel in the baking dish.
5. Bake in a Water Bath
   1. Place the baking dish in a larger pan filled with hot water to create a water bath. Bake for about 50-60 minutes or until the flan is set but still jiggles slightly in the center.
6. Chill and Unmold
   1. Allow the flan to cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edge of the dish and invert onto a serving plate, letting the caramel drizzle over the top.

Pairing Suggestions

• Serve the Flan Mexicano with a refreshing glass of homemade sangria, filled with seasonal fruits.
• Alternatively, pair it with a smooth and chilled Lalo tequila blanco for a true Tex-Mex experience.
• Enjoy the dessert outdoors under the Houston stars, surrounded by the fragrance of your garden’s blossoms.

And there you have it—a culinary journey that started with a restaurant opening and ended in a garden-inspired Flan Mexicano, a dessert that encapsulates the joy and spirit of Texas nights. Cheers to the richness of culture, happiness, and the simple pleasure of being!