Mini Custard Flan

March 3, 2008 at 12:53 pm Leave a comment

Tocino Dell Cielo

This receipe serves 4.


  • 190g (3/4 cup) sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon lemon zest to serve (optional)
  • Whipped cream to serve (optional)

Ingredients for Custard Mixture:

  • 250g (1 cup) sugar
  • 5 egg yolks
  • 1 egg
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla essence


  1. Combine 3/4 cup of sugar and cream of tartar in a saucepan.  Simmer over low heat without stirring until sugar melts completely and forms a thin brown syrup, 15-20 minutes.  When sugar has completely melted, divide equally between small muffin cups or flan molds.  Spoon just enough of the sugar mixture to cover the bottoms of each container.  Let stand until sugar hardens, about 1 minute.
  2. To make the Custard Mixture, whisk the sugar, egg yolks and egg.  Strain into a bowl.  Add the lemon zest and vanilla essence and blend well.  Set aside.
  3. Divide the Custard Mixture equally between the muffin cups or flan molds, pouring the Custard Mixture over the hardened sugar mixture.
  4. Place the muffin cups or flan molds in a steamer above a pan of boiling water.  Cover with a tight fitting lid and steam over low heat for 10 minutes or until firm, making sure the water does not enter the molds.
  5. Remove from the heat and set aside to cool slightly.  Run a knife gently around the edges of the mold to loosen the flans.  Invert into a serving platter.  Serve with lemon zest and whipped cream if desired.

Entry filed under: By Cooking Method, By Cuisine, By Ingredients, Desserts, Spanish, Steaming.

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