It should come as no surprise that in Mexico, a predominantly Roman Catholic country, Easter is the most widely celebrated and important religious holiday of the year. There are pagents & colorful parades & certainly there are foods that are quite specific to the season.
For Easter there are alot of local restaurants serving some of the holiday favorites of Mexican bread pudding: Capirotada, Arroz con Leche & Flan Napolitano. These light desserts are served at the very modest stands in the local Mercado & at the high end dining spots throughout Mexico, the recipes vary according to cost & availablity of ingredients.
1/4 c. Sugar
1 can sweetened condensed milk~La Lechera, or Eagle Brand
1 can evaporated milk
1 tsp. vanilla
4 oz. cream cheese (small Philadelphia cream cheese packet)
Caramelize & melt sugar in the bottom of flan pan (9 inch cake pan with high sides will be fine also but cover firmly with foil when baking), allow it to darken, set aside. Add all remaining ingredients: eggs, sweetened condensed milk, evaporated milk, vanilla & cream cheese, placing into a blender. Blend till this mixture is smooth, about 1 min. Then pour into Flan Pan onto caramelized sugar in bottom of pan. Place lid on flan pan & clamp down. Place flan pan in H2O (about 2-3 inches up the side of the pan in water bath) Bake 1 hr. 15 min. @ 350 or till knife comes out clean & flan is firm. Cool in pan. Can be refrigerated over night for best firmness & flavor. Place in warm water to loosen from pan & turn out onto platter or cake stand. The burnt sugar caramel makes the top of the Flan a nice golden color. This is wonderful alone or topped with fresh fruit.
Cristo Roto, Aguascalientes