Friday, November 18, 2011


Making and sharing family recipes is one of my favorite things to do! Flan and I go way back too... My Nana used to make it on special occasions, and I'm currently kicking myself for not making it sooner. I remember thinking as a little girl that the caremelized sugar had a taste reminiscent of maple syrup.

The ingredients list is short and inexpensive. Eggs, milk, sugar, and vanilla are pretty standard items in my kitchen. What about yours? Just add a little heat on the stove and in the oven, followed by some chill time in your 'fridge, and you'll be greeted by deliciousness when your flan evacuates the pan.

- 2 cups sugar
- 4 cups whole milk
- 6 eggs
- 1 tsp vanilla

How To Make It
1) Melt one cup of the sugar over low heat in a small pan/saucepan. Don't stir, as stirring promotes the formation of sugar crystals.
2) Remove the sugar from the heat when it is just turning golden brown. Use the hot sugar (careful!!) to coat the bottom and sides of a tube or bundt pan. It will sugar will continue to cook even after you remove it from the heat, so remove sooner rather than later to avoid burning.
3) Heat your milk until the boiling point, then remove from the stove. This is known as "scalding" milk. Add the second cup of sugar and stir until both are mixed.
4) Preheat your oven to 350 degrees Fahrenheit.
5) Take two eggs, separate out the yolks, and toss the whites and shells.
6) Whisk the remaining for (whole) eggs with the two yolks.
7) Gradually pour the hot milk/sugar mixture into the eggs in a slow stream, whisking all the while so that the eggs don't cook.
8) Stir in the vanilla.
9) Pour the egg mixture through a fine mesh strainer for a nice silky custard base, then pour into the bundt pan to cover the sugar.
10) Put the bundt pan in a larger baking pan/casserole dish. Pour hot/boiling water into the outer dish until it is at a level that's at least halfway up the flan.
11) Bake until flan is set in the center, about 45 minutes to an hour, keeping the water level up the whole time.
12) Cool all day or overnight in the refrigerator before sliding a knife around the edges and turning upside down onto a plate or platter.

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