Jagged Mexican Flan
A creamy Mexican dessert with a jagged crust and a peppery twist.
Ingredients
- ●1 cup Jagged sugar
- ●2 tsp Peppery vanilla extractpepper to taste
- ●1 tsp Mexican cinnamon
- ●1 package Flan
- ●1 cup Heavy cream
- ●1 cup Granulated sugar
- ●3 Large eggs
- ●1/4 tsp Grains of salt
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
In a saucepan, combine the jagged sugar, peppery vanilla extract, and Mexican cinnamon. Heat over low heat, stirring constantly.
- 3
In a separate bowl, whisk together the heavy cream, granulated sugar, eggs, and grains of salt.
- 4
Pour the cream mixture into the saucepan with the sugar mixture and whisk until combined.
- 5
Pour the mixture into 6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 45-50 minutes or until the edges are set and the centers are still slightly jiggly.
- 8
Remove from the oven and let cool to room temperature.
- 9
Refrigerate for at least 2 hours or overnight.
- 10
To serve, run a knife around the edges of each ramekin and invert onto plates.