An unadulterated, wobbly, joyous flan made the way it should be
I
started the year in one of my favourite places: Mexico City. I’ve since become one of those annoying people who finds a way to bring it up in nearly every conversation, so please indulge me just this once! Each time I’ve been to Mexico, I develop a new fixation, and this year I ate a considerable amount of flan. It’s seen as a bit of a retro dish here in the UK, and perhaps a little divisive, but I love it.
Mexican-style flan is typically made with condensed milk, giving it a gorgeous, silky, creamy texture. I’ve also added plenty of vanilla – brought back from my trip, of course.
Prep 5 min
