Rosette Rooney Recipe


By Rosette Rooney NewOrleansLisa

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Rosette's Story

This recipe was given to me by a little Mexican lady from Nuevo Laredo. I love it, as does everyone who has tried it. I changed one item from her original recipe - the caramel. I make it in the microwave, whereas she made it stovetop (mine is easier :) ). I hope you enjoy.


3/4 c
white sugar
1 1/2 oz
1 tsp
3/8 c
white sugar
1 c
1 c
heavy cream
egg yolks, beaten
whole eggs, beaten

Directions Step-By-Step

Preheat oven to 350 degrees.

Place the 3/4 cup sugar and 1 1/2 oz water in glass cup and microwave for 4 min. 45 sec. on high. Remove from oven and pour a little in each of four ramekins - just cover the bottoms.
In a heavy saucepan, bring milk and cream to a boil over medium heat. Stir and add the milk/cream, a little at a time, to the beaten eggs. Do this slowly so that you don't cook the eggs. When all of the milk and cream has been added to the eggs, add the other 3/8 cup of sugar, the vanilla and the salt to the mixture. Stir. Pour the mixture into the caramel lined ramekins.
Using a large roasting pan, place a tea towel in the bottom and place the ramekins on it - evenly spaced. Place the pan in the oven and carefully pour the boiling water to reach half way up the sides of the ramekins.
Bake the ramekins for 40 minutes. Remove and cool on a wire rack. When cooled, cover with plastic wrap and chill. I like to chill at least 4-5 hours. When ready to serve, run a knife around the sides of the ramekins, place a dessert plate over the top of the ramekin and flip both the plate and ramekin. Allow the caramel to drip over the flan before removing the ramekin. Enjoy!

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Eggs
Regional Style: Mexican

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1 Comment

Aug 4, 2012 - Rosette Rooney shared this recipe with discussion group: Southern Soul Food Cooks