Even as a child, MARY AU was an unabashed lover of music as well as of food. Her mission is to make classical music part of the fabric of everyday life, in settings where both audience and artist can share in the joy of live music.

Feel free to view Mary's music biography, performance schedule, and repertoire lists.


Angela's Flan

Angela's Flan

From Cooking Light Magazine, March 2000

Mary notes: I tasted this flan at the Mexican Elder Restaurant in El Paso when I toured El Paso in 2005 with cellist Evan Drachman. It melts in your mouth and is one of the best flans I have ever had in my life. It didnít taste too sweet either.

This recipe is adapted from a recipe invented by Angela Garcia, chef at Fortiís Mexican Elder Restaurant in El Paso. Angelaís original version used whole milk instead of 2% milk.

Makes 8 servings.

   1/2 cup sugar
   1 tablespoon water
   Cooking spray
   2 cups 2% reduced-fat milk (original recipe used whole milk instead)
   1 tablespoon white rum
   1/2 teaspoon vanilla extract
   1/2 teaspoon almond extract
   1/8 teaspoon ground cinnamon
   4 large eggs
   1 (14-ounce) can low-fat sweetened condensed milk


1. Preheat oven to 350 degrees. Coat 8 (6-ounce) custard cups with cooking spray.

2. Combine sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into custard cups, tipping quickly until caramelized sugar coats the bottoms of the cups.

3. Combine 2% reduced-fat milk and remaining ingredients in a blender; process until smooth. Divide the mixture evenly among prepared custard cups. Place the cups in the bottom of a broiler pan; add hot water to pan to a depth of 1 inch. Bake at 350 degrees for 55 minutes, or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

4. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any remaining caramelized syrup over the custards.

Nutritional Information:
CALORIES 270 (19% from fat); FAT 5.7g (sat 2.8g, mono 1.9g, poly 0.5g); PROTEIN 9g; CARB 45g; FIBER 0g; CHOL 122mg; IRON 0.4mg; SODIUM 114mg; CALC 213mg


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