As someone new to Utah, Horacio Vallejo was missing home. More specifically, he missed the wonderful milk flan (sort of milk pie or pudding) he had enjoyed at his grandmother’s house while growing up in Mexico. After experimenting with ingredients, proportions and cooking methods in his apartment kitchen, he found the right combination for what he calls his “Flan Napolitano.” Having perfected the recipe and process, Sophi-Flanes was born. To determine whether potential customers would like his flan as much as he did, Horacio did market research that included having store owners and their customers taste test the product.

The response was overwhelmingly positive. Although variations of flan are found all over Latin America, Horatio’s flan is made mainly of milk and eggs and is made from scratch with fresh materials – not powders or concentrates – picked by Horacio himself.

This delicious flan can be found in a variety of restaurants including the Blue Iguana, Paisa Grill, Gualbertos, Rancho Grande and the Chihuahua.  If you want to pick it up and enjoy it at home, go to and Marissa's, Rancho Market or Herradura de Oro. In October 2004, a $10,000 Utah microenterprise loan enabled Sophi Flanes to purchase a refrigerated delivery van inventory and some needed equipment. Today, Sophi Flanes makes over 500 flan each week and is looking for a larger production facility. He has also introduced a new rice pudding that has great potential!