It’s Cinco de Mayo! And our marketing coordinator Miss Rita wanted to celebrate her Mexican heritage will all our Museum friends by sharing one of her popular (and secret until now) recipes!
About Cinco de Mayo:
Many people believe that Cinco de Mayo is Mexico’s Independence Day, but that’s actually incorrect. (Mexico’s Independence Day is September 16.) Cinco de May celebrates the Mexican Army’s victory over the French Empire at the Battle of Puebla in 1862. Vastly outnumbering the Mexican troops, the French assumed it would be an easy victory, but were quickly proven wrong. The French troops retreated by evening, losing 500 soldiers.
Messy level: 2 sugar clean-up
(5 = Super messy. 1 = Not messy at all.)
- 1 cup sugar
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup whole milk
- 1 teaspoon vanilla
- 3 whole eggs
- 2 egg yolks
- pinch of salt
1. Preheat oven to 350 degrees F.
2. In a shallow skillet on medium heat, cook sugar until golden brown. Stir when necessary. (Takes 10-15 minutes.) Pour into your ramekins or dish.
3. In a medium bowl, whisk together the remaining ingredients until smooth.
4. Strain mixture. Important step!
5. Fill ramekins or dish into oven in a water bath. Bake approximately 35 minutes. (May need more time if baking in one large dish.)
6. Remove from oven and let cool to room temperature before cooling in refrigerator. Chill in refrigerator for at least two hours.
7. Run knife around flan edge to loosen and invert onto plate to serve.