I’ll make any excuse to party and Cinco de Mayo is no exception. In Texas, we have a great blend of cultures–Texan and Mexican–that comes together especially at the beginning of May. I call that cultural blend Texican. In fact, I often say that my mother’s side of the family is Texican because only half of them speak fluent English even though they were all born in Texas.
(I’m just a Texican’t. As in I can’t speak Spanish. Very well.)
In case you were wondering, Cinco de Mayo is not Mexican Independence Day. Instead, Cinco de Mayo “…commemorates the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. It is celebrated primarily in the state of Puebla and in the United States. While Cinco de Mayo sees limited significance in Mexico itself, the date is observed nationwide mostly in the United States as a celebration of Mexican heritage and pride.” Wikipedia, Cinco de Mayo.
Alright, done with the history lesson.
Now go make yourself some individual cupcake flans and celebrate the fact that Texans beat Mexico 175 years ago (1836, and that’s longer than Cinco de Mayo’s been around) and formed their own country, The Republic of Texas. Because, well, you can take Texas out of Mexico, but you can’t take Mexico out of Texas. Come on, you know that’s funny.
Proof? Tex-Mex. And that’s why I decided to make my own flan, because it’s basically served at every Tex-Mex restaurant around here. And I’m tired of tacos.
Flan “Cupcakes” (FREE printable recipe here)
- 10 jumbo cupcake liners or about 12 regular cupcake liners
- 5 eggs, beaten well
- 1 cup heavy whipping cream
- 3/4 cup white sugar
- 1 3/4 cups milk
- 2 tsp vanilla
- a few squirts from a bottle of caramel sauce for topping (I use Smucker’s brand found in the ice cream topping section)
- strawberries or lime wedges for garnish
Combine the beaten eggs, heavy whipping cream, sugar, milk, and vanilla in mixer on medium speed and beat together for about three minutes or until well combined. Pour evenly into cupcake liners in a muffin tin (about 3/4 full) and bake at 350 F for 40-45 minutes. Cool completely in refrigerator for at least two hours or overnight. Top with a few squirts of caramel sauce and garnish with a strawberry or lime wedge if desired, optional. Seriously easy to make.
Can make up to one day ahead.
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