Abuelita's Flan

Gaby, Carmelita, Abuelita & me in 1982.

I loved my mother-in-law, Carmen Guzman de Jimenez. She was the matriarch of the Jimenez Family since her husband's untimely death when she was still in her 50's. She never married again and dedicated her time to painting, Tai Chi, her children and grandchildren. She taught me many things about the Mexican Culture and family life in Mexico. But mostly, she shared family recipes with me and stories about how she grew up. I learned from her how to cook every meal using fresh foods. I came from the United States where we had cans of food, frozen food and even dried foods. There was nothing like that in Mexico when I lived there between 1972 and 1982. Therefore, I will be sharing many of her delicious fresh produce recipes over the next year. I hope you enjoy them.

Abuelita's Flan:

1 can evaporated milk
1 can sweetened condensed milk
4 eggs
1 tsp Vanilla
1 cup sugar

This recipe really requires a special pan, a deep cake type pan at least 3- 4" deep will do. You will need to burn until dark brown, 1 cup of sugar in this pan (you can add more if you like more caramel on your flan, set aside. Put all the other ingredients into the blender and blend on high for about 30 seconds until completely mixed. Then pour the liquified mixture over the burned sugar - slowly. Heat Oven to 400*. Cover the flan pan with foil - securely. Place in a larger metal cake pan and fill half way up the side of the flan pan with water. (In Spanish this method is called Bano Maria - Maria's bath). Place into the oven and cook for 1 hour. Remove and let sit another 30 minutes in the water as it cools down. Refrigerate for at least 4-6 hours. To serve, remove foil and loosen around the edge with a knife. Invert onto a serving plate and then scrap any remaining carmel onto the flan. Slice to serve.

This is my sister, Terri's, favorite dessert! She always wants to know if I made it before she visits. Of course, I usually make one just knowing that it will make her happy!

My former sister-in-law Carmela Jimenez de Olson, used to change up her flan. She made chocolate flan, coconut flan, cream cheese flan, pumpkin flan, pear flan and honey flan. I think one of these days I will experiment with some of these variations myself and report back to you.

So, Abuelita, thank you for all you taught me. Taking a young 19 year old woman under your wing and teaching her the value of family, understanding your culture and loving your traditions. I love you and miss you!