Annie’s Mexican Lime Flans

Photographer: Adam
Serves 4

Annie, an industrial designer here in Dunedin and maker of this cheesecake, shares with us another tasty dessert:          

“As strange as it sounds, some of my most memorable Mexican food experiences occurred back in Holland. My friend Rebecca and I would go out for dinner once a month, and as hard as we tried to discover new dining destinations we simply could not go past The Four Roses in Groningen. (The few occasions they were fully booked were filled with disappointment.)  Our evening would begin with a rum & coke, during which we would compliment each other on our fantastic choice of restaurant, and order our meals without needing to refer to the menu.  Our ‘usual’ selection consisted of Chicken Enchiladas, followed by a Flan for dessert.

“After leaving the Netherlands I have been longing to stumble upon another great Mexican restaurant; yet none of the trialed establishments came close to the one in Groningen; that was, until last month. My colleague and I went to a Mexican restaurant in Auckland, aptly named, Mexico. The food was amazing, which made me think; perhaps Mexican food is best appreciated when eaten in good company! Buen apetito!”


110g white sugar
2 cups of milk
1/2 tsp ground vanilla
2 eggs, beaten
2 egg yolks, beaten
70g white sugar
Zest of 2 small or 1 large lime


1. Preheat oven to 175ºC on Bake
2. On a low heat melt first measure of sugar until golden. Divide the melted sugar between 4 150ml ramekins (work carefully but quickly), tilt ramekins to coat the bottom evenly.
3. Heat milk and vanilla in a saucepan over medium heat. Bring just to the boil and remove from heat.
4. Stir the milk a little at the time into the beaten eggs and yolks. Stir in second measure of sugar and lime zest. Divide the mixture equally into the ramekins.
5. Place ramekins into a roasting pan and fill with boiling water to reach halfway up the sides of the ramekins.
6. Bake in preheated oven for 40 minutes, until set. Let cool, invert and serve.