By: Kathy Gilligan
“This light egg custard recipe comes from a missionary friend who lives in Mexico. It’s very typical of the Southwest…and very delicious!”


  • 8 eggs
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 2 (12 fluid ounce) cans evaporated milk
  • 2 teaspoons vanilla
  • 1/2 cup brown sugar


  1. Beat eggs slightly; add sugar and salt. Blend in milk and vanilla. Sift brown sugar into bottom of eight 5-ounce custard cups or a 1-1/2-quart baking dish. Pour custard mixture over sugar. Place in shallow baking pan of hot water. Bake at 325 degrees F for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.
This entry was posted in Desserts, Eggs, Flan, Gluten Free, Mexican Dishes and tagged . Bookmark the permalink.

One Response to Flan

  1. Kathy says:

    The brown sugar did not completely carmelize. Light custard and flavor.

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