Ruth loves the smooth, creamy texture of this Mexican flan.
Growing up, I came to expect a sweet end to a great meal. My mom was an excellent cook, and desserts were her specialty. We had freshly made pies or cakes all the time. Chocolate meringue and coconut meringue pies were her signature desserts. To this day, I have never met anyone who could duplicate her recipes—the meringue had heavenly little beads of caramelized sugar. My mom also made a delicious chocolate cake with chocolate icing.
MAKES 1 (9-INCH) FLAN
PREP TIME: 15 MINUTES, PLUS 2 TO 3 HOURS TO CHILL
COOKING TIME: 1½ HOURS
¾ cup sugar
4 large egg yolks
2 tablespoons Tia Maria (or Kahlúa)
1 teaspoon pure vanilla extract
1½ cups whole milk
¾ cup half-and-half
½ cup sweetened condensed milk
Assorted berries or whipped cream, for garnish
1 Preheat the oven to 275°F.
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