The Flan Frida Kahlo Served at Her Wedding to Diego Rivera

Flan, of course flan was on the menu on August 26, 1929 — the day Frida Kahlo married Mexican muralist Diego Rivera. The fact that a special wedding cake had been ordered from the best bakery in Coyoacán didn’t matter: this classic custard no podía faltar to ensure the feast offered the best traditional Mexican fare, in keeping with Frida and Diego’s commitment to Mexicanidad, according to the cookbook and memoir Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo, co-written by Guadalupe Rivera, Diego’s daughter, and Marie-Pierre Colle. 

This traditionally prepared custard capped off an authentic, hours-long Mexican feast prepared by cocineras specially brought in from the local market. El menu also included: oyster soup, white rice and plantains, huauzontles in green sauce, chiles stuffed with both cheese and picadillo, black mole from Oaxaca, and red pozole from Jalisco. All the while Frida sang with the wedding mariachis, and rounds and rounds of tequila and pulque were raised to toast the famous couple.

Que romántico, verdad?

Thank you Frida, for this delicioso recipe. We recommend making Frida’s flan for St. Valentine’s, birthdays, special occasions and holidays.

Find more of Frida Kahlo’s favorite recipes here!

Ready to Make Frida’s Wedding Flan?

Frida Kahlo’s Wedding Flan

Recipe by Guadalupe Rivera, Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo

5.0 from 2 votes

Cuisine: Mexican

Servings

6 to 8

servings

Prep time

5

minutes

Cooking time

2

hours 

Ingredients

• 3/4 cup sugar

• 1 quart milk

• 1 cup sugar

• 1 vanilla bean

• 4 egg yolks

• 6 eggs, lightly beaten

Directions

• Cook the sugar to caramelize it. (See note below for how-to information.)
• Once the sugar has turned liquid and golden brown, pour into an earthenware mold, turning it around so that the bottom and sides of the mold are covered with caramel.
• Heat the milk with the cup of sugar and the vanilla for about 10 minutes.
• Let cool slightly, then add the egg yolks and the beaten eggs. Mix thoroughly.
• Remove and discard the vanilla bean.
• Pour the mixture into the caramel-lined mold.
• Place the mold in a larger pan of hot water and bake in a preheated 350° oven for about 1 1/2 hours or until set.
• Cool completely before unmolding.

Notes

• For step-by-step directions to caramelizing the sugar, see My Mom’s Always-Requested Puerto Rican Flan.