Flan Flameado con Tequila
Mexican flan flambéed with tequila

Courtesy Of

Mexican Cuisine
Desserts

Serves 10–12

Recipe Credit: Lucinda Hutson

Ingredients :

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Chef Bio :

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This recipe was contributed to "Eat Smart in Mexico" from Lucinda Hutson from her cookbook "¡Tequila! Cooking with the Spirit of Mexico" (Ten Speed Press, Berkeley, California). According to Lucinda, a tequila aficioncida, we can offer our gracias to Mexico for the flavorings in this light and exquisite flan custard: vanilla and tequila.

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Description :

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The Papantla region of Veracruz produces some of the world’s finest vanilla from pods grown on orchid vines in the jungle. The blue agave plant, from which tequila is derived, thrives in the dry, volcanic soils of Jalisco. Flambéeing the flan at the table with tequila makes this a dessert which is truly Mexicano, especially when accompanied by snifters of a fine tequila añejo for all! Intertwining history, geography and diet, the culinary travel guidebook EAT SMART IN MEXICO takes travelers to the heart of the culture, through an understanding and appreciation of its cuisine. The guide includes authentic recipes to be savored as a preview or reminiscence of your visit to this diverse and remarkable land.

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Instructions :

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In a small, heavy saucepan, heat sugar for caramel on low, raising temperature as it begins to dissolve and caramelize; stir gently. When dark golden and melted, quickly pour into a 9" x  9" x  2" baking dish, swirling to coat the bottom of dish and halfway up sides. Use heavy potholders because it is very hot! Cool on a rack.

Scald half and half with orange zest in a heavy saucepan over medium heat. Lightly beat eggs and extra yolks together in a large bowl; add remaining cup of sugar and salt and mix well. Slowly add scalded half and half, stirring gently. Flavor with tequila and vanilla; strain into caramelized dish.

Set flan into a roasting pan and fill pan with hot water to come halfway up the sides of the flan dish. Bake in a pre-heated 325ºF oven for about 1-1/2 hours or until a fork inserted in the middle comes out clean. Cool before refrigerating overnight.

Unmold by sliding a knife gently around rim of flan; set flan in a shallow pan of hot water for a minute. Carefully invert onto a larger dish with curved edges. Garnish with fresh flowers or orange slices.

In a very small saucepan, quickly warm tequila. Do not burn off alcohol! Turn off lights and ignite the tequila as you pour it over flan.