Time Traveling Table

This was my first time making flan, and honestly, the process was almost as interesting as the dessert itself. I had never essentially baked a pudding in a water bath before, and straining a custard felt a little strange, even though I understood why I was doing it. It was one of those recipes that taught me new techniques while also giving me a glimpse into a different style of cooking.

As for the finished dessert, I liked it. It was smooth, creamy, and pleasantly simple. My mother declared it the best flan she had ever eaten. My husband also said it was the best flan he had ever had, though he admitted flan sits in a strange category for him. He enjoys it when it’s in front of him, but it is not the kind of dessert he finds himself craving later. My children, on the other hand, were completely put off by the texture.

That reaction made me realize something. Flan seems to be one of those desserts that people either love or merely appreciate. It is elegant and understated rather than dramatic. If you are looking for towering layers of chocolate, gooey caramel, or rich frosting, flan is probably not trying to compete in that category. Its appeal is its simplicity.

In 1910 Mexico, that simplicity carried a different meaning. Flan was often reserved for Sundays, feast days, guests, and other special family gatherings. While none of the ingredients were extravagant on their own, eight eggs, a liter of milk, and refined sugar represented a household with a little more to spare than the bare essentials. For a middle-class family, serving a dessert like this quietly signaled prosperity and hospitality. If you’d like to learn more about daily life during this period, be sure to check out my overview of life in Mexico in 1910.

Would I make it again? Probably for guests, for a historical dinner, or simply for the fun of making something different. Even if it did not become my favorite dessert, I am glad I learned how to make it, and I can absolutely see why it has remained a beloved part of Mexican cooking for generations.

Yield: 8–10 slices

Prep Time: 20 minutes

Cook Time: 50–70 minutes

Chill Time: 4 hours or overnight

Total Time: About 5 hours 30 minutes

Ingredients

For the Caramel

• 200 g white sugar (1 cup)
• 60 ml water (¼ cup)

For the Custard

• 1 L whole milk (4 cups)
• 8 large eggs
• 180–200 g white sugar (¾–1 cup)
• 5 ml Mexican vanilla (1 tsp) or 1 cinnamon stick
• Pinch of salt

Instructions

1. Preheat the oven to 175°C (350°F).
2. In a saucepan, combine the sugar and water for the caramel.
3. Cook over medium heat until the mixture turns a deep amber color. Avoid stirring excessively.
4. Immediately pour the caramel into a 23 cm (9-inch) pie dish, flan mold, or similar baking dish. Swirl carefully to coat the bottom before the caramel hardens.
5. In a separate saucepan, warm the milk with the vanilla or cinnamon stick over medium-low heat. Do not boil.
6. If using a cinnamon stick, remove it after the milk has steeped for several minutes.
7. In a large bowl, whisk together the eggs, sugar, and salt.
8. Slowly pour the warm milk into the egg mixture while whisking continuously.
9. Strain the custard through a fine mesh sieve before pouring it into the mold. This removes any small bits of egg and helps create the smooth, silky texture that flan is known for. Skipping this step will not ruin the dessert, but the finished custard may be less smooth.
10. Pour the custard into the prepared caramel-lined mold.
11. Place the 23 cm (9-inch) pie dish or flan mold into a larger baking dish. Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the flan dish.
12. Bake for 50–70 minutes, or until the center is just set and still has a slight jiggle.
13. Remove from the water bath and allow the flan to cool completely.
14. Refrigerate for a minimum of 4 hours or overnight.
15. Run a knife around the edge of the mold and carefully invert onto a serving plate.
16. Slice and serve chilled.