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Happy Cinco de Mayo! When I think about Mexican food, my favorite is their dessert: flan. It’s one of my favorite desserts. Actually, if you ask me what my favorite dessert is, I will tell you that I love anything custard, vanilla preferably. I love crème brûlée, flan, crema Catalan, flan pâtissier and all other derivatives like pot de crème, for example.
I just find it fascinating that with so few ingredients, you can make such deliciousness. This dessert as I make it, is a traditional recipe for what we call ” Crème Renversée”. I remember growing up we bought the mix to do it. It pains me that we had to buy a box when it’s so easy to make! But, when you don’t know better… I don’t even want to know what additives were in the mix!
This recipe is fast and economical. It’s eggs, sugar, milk and vanilla. You don’t even have to use vanilla beans. You can substitute with vanilla extract. It just happened that the last time we visited Madagascar we brought back a lot of beans.
I feel so lucky because Madagascar produces the best Vanilla in the world and is one of the biggest providers behind Indonesia. But who has heard of Indonesian Vanilla? Anyway… Enough bragging about Madagascar…😋
There are 4 steps to the recipe. First you make the caramel, then the custard, then you bake and you plate. Okay… I lied… There’s a very, very hard step between the baking and the plating. It’s the cooling time.
It’s hard because you have to wait at least 2 hours before plating and eating! But between cleaning your kitchen and preparing another dish for Cinco de Mayo like my Stuffed Avocados (recipe here), you’ll see, it won’t feel so long after all. Enjoy!