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Almond Flan

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Almond FlanBeverly Barrett

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood.

Flan is one of the most traditional desserts in the entire Hispanic-influenced world — from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and Central and South America. It comes in a variety of flavors and textures, depending on the local tastes and agricultural products of each different region. When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana María generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since. It's very dense and creamy, balanced by a crunchy almond crust on the bottom.

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