Prep Time: 1 Hour
Yields: 1 (9-inch) Flan

Although it is Spain’s national dessert, flan is most welcome in Mexico. Cinco de Mayo celebrations are often larger and more elaborate in the United States than in Mexico where they simply eat lavish meals to celebrate the Mexicans’ victory over the French in 1862. Whether having a fiesta or a nice dinner, this flan is the perfect finishing touch.

3 cups whole milk
1 cup half-and-half
1 tbsp grated orange zest
2¼ cups sugar
¼ cup water
6 eggs
2 egg yolks
2 tbsps pure vanilla extract
pinch of salt
pinch of cinnamon
pinch of nutmeg

In a small saucepan, boil 1¼ cup sugar and water, washing down sides until sugar melts and turns golden brown or a dark honey color. Remove from heat and pour into a 9-inch flan mold, tilting to cover bottom with caramelized sugar. Preheat oven to 300°F. In a stainless steel bowl, beat eggs, yolks, remaining sugar, vanilla extract, salt, cinnamon and nutmeg. In a saucepan over medium heat, heat milk, half-and-half and orange zest until steaming. Add to egg mixture, stirring constantly. Strain through a sieve into flan mold. Place flan mold in a baking pan. Pour warm water about halfway up side of mold. Bake 40–45 minutes or until cooked, but still wobbly. Allow to cool. NOTE: To unmold flan, run a paring knife around edge of flan to loosen it. Place a platter on top and flip mold over onto platter. This recipe will also fill 12–14 (4-ounce) ramekins. Pour a small amount of caramelized sugar to coat each ramekin.

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