Traditional Mexican Food In the Heart of Old Town San Diego


Chef Ernesto’s Flan




2 Cans of evaporated milk

2 cans of condensed milk

1 oz Vanilla

1 lb Cottage cheese

2 Cups sugar


Pre-heat oven to 325°


To make your caramel sauce: Pour the 2 cups sugar in warm pan over medium heat until it is brown and then pour in to the bottom of your ceramic dishes.


Blend the rest of the ingredients and pour the custard into the cups. Place the cups into large baking dish and fill dish with 1-2 inches of hot water. Bake for 45 minutes in the bath and then check by inserting a knife in the center of one flan. If the knife comes out clean then it is ready.


Remove and let cool for 1 hour. When ready to serve invert cups on to small plates.

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