“This recipe is from a collection of recipes gathered by Vincent Price as he traveled the world. This one he collected while visiting Mexico. It was given to him by a Mexican cook of a friend from Cuernavaca. From "A Treasury of Great Recipes" by Mary and Vincent Price. Posted for ZWT5. Cooking time does not include chilling time.”

Ingredients Nutrition

  • 3 tablespoons sugar
  • 3 ounces almonds, blanched
  • 1 13 cups condensed milk
  • 34 cup cream
  • 3 eggs, whole
  • 3 egg yolks


  1. Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.
  2. Preheat the oven to 325 degrees.
  3. Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.
  4. Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.
  5. Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.
  6. Cool and place in the refrigerator. Do not remove from the pan until the following day.
  7. Invert the flan onto a chilled platter -- it should slip out easily.

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