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Jul 6

caramel custard

caramel with lemon custard

I recently saw a travel show in TLC which showed a Mexican flan recipe and I thought it was very similar to a caramel custard which are both made of eggs, milk, and baked/steamed with a caramelized sugar. The host of the show said that Spanish brought it to Mexico, so I wonder who brought it to India.

Here in India, we have an eggless version of caramel custard, in this case, there is a custard powder which can be bought in store. The custard powder is then just dissolve in the milk and the process is the same, bake/steam with caramelized sugar.

I baked recently a caramel custard, but this time, I followed the recipe showed in TLC. The difference is the lemon zest added to the milk while it’s being heated. Here’s the recipe below if you want to try.


1 cup milk

1 cup condensed milk

1 teaspoon milk

half cup sugar

zest/peelings of 3 lemons

6 eggs

1/4 cup water


1. Preheat the oven to 325 degrees F. In a baking pan, melt the sugar to a water in a medium heat. Be careful as the pan will be hot. When the sugar turned golden brown, remove it from fire. Make sure to cover the bottom of the pan with caramelized sugar.  Keep it aside to cool.

2. In a sauce pan, pour the milk and the condensed milk; put the vanilla and lemon zest. Heat the milk to induce the lemon and vanilla taste but do not boil. Remove from fire.

3. In a deep bowl, beat the eggs. Pour a small amount of heated milk unto the beaten eggs and mix immediately. This will increase the temperature of eggs but will not cook the eggs. Pour another small amount of heated milk and mix again. Do this again until all milk is mixed to the eggs. Pour the milk and eggs mixture into the cooled baking pan with caramelized sugar prepared earlier(1).

4. Put the filled baking pan into a water bath/bain marie. Bake for about 35 to 40 minutes. Check after 30 minutes. Cool to room temperature.

5. To serve, run a knife around the edges to loosen and invert onto plate. It will look like the picture below.

caramel custard

3 Responses to “Mexican Flan or Caramel Custard?”

  1. MEXICAN FLAN PAN | Kitchen Appliances & Accessories
    5:20 am on July 20th, 2011

    […] mexican flan pan […]

  2. Mona
    2:36 pm on January 4th, 2012

    Looks yummy, we called it here leche flan =)

  3. admin
    10:22 am on January 16th, 2012

    yeah, it’s yummy 🙂

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