Mexican Dessert Recipes

Authentic Mexican Flan

Mexican Food Recipes | Mexican Dessert Recipes | Cinnamon Crisp

Authentic Mexican Flan


The heavy use of egg yolks is as characteristic of Mexican dessert recipes as those in Spain. The story goes that the nuns of Jerez were challenged by the surplus of egg yolks left over when the whites were used to clarify the sherry wine made in the region. From their kitchens came forth flans, candies and custards, which were then re-created in the convents of Mexico

Mexican dessert recipe ingredients:

3 Eggs
1 can of La Lechera Condensed Milk
1 cup of Regular Milk
1/2 cup of Sugar
1 Tablespoon of 100% Pure Vanilla Extract


Preheat the oven to 350 F. Place the sugar in a heavy saucepan over medium heat. Swirl the pan constantly until the sugar melts and caramelizes, turning a golden brown. Pour into a flan mold and tilt the mold so that the caramel covers the bottom and sides. Set aside.

Mean while, mix in a blender the 3 eggs, the La Lechera Condensated Milk, the regular milk and the tea spoon of vanilla (extra). After it is well mixed, place it in the flan mold where the cold caramel had rested.

To cook, fill baking pan with 1/2 inch of warm water, and cover with a tent of aluminum foil. Bake until custards are just set, 30 to 40 minutes.

Remove pan from oven, and remove custards from pan. Serve when cooled, or cover flans with plastic wrap and refrigerate until ready to unmold. To unmold, run a knife carefully around the edge of each custard. Invert onto a plate, and drizzle 1 teaspoon of coffee liqueur, if using, over each flan.

Note: If the caramel has hardened on the bottom of the flan mold, quickly place it in a pan of hot water to soften.

Enjoy this delicious Mexican flan dessert recipe!

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Mexican Food Recipes | Mexican Dessert Recipes | Mexican Flan Recipe

Cinnamon Crisps

Recipe Ingredients:

2 Mission Fat Free Burrito Size Flour Tortillas
1 Tablespoon Water
1/2 tsp. Vanilla Extract
1/4 cup Sugar
1 tsp. Cinnamon ground
2 cups light Whipped Cream
1 cup fresh Raspberries
3 fresh or canned Apricots sliced
1 Kiwi peeled, quartered and sliced

Mexican Dessert Recipe Instructions:

1. Preheat oven to 400 degrees F. Combine water and vanilla. Combine sugar and cinnamon.

2. Cut each tortilla into 8 triangles or use a 2 1/2 inch cookie cutter to press out shaped pieces. Lightly coat both sides of tortilla with cooking spray. Lightly brush each side with water mixture and sprinkle each side with sugar mixture.

3. Place on a wire rack and set rack onto a sheet pan. Bake at 400 degrees F for 8-10 minutes or until lightly browned. Just before serving, top each with a dollop of whipped cream and arrange the raspberries, apricots and kiwi. (source

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