Eva made a flan for us during our visit to Spokane. It was so good I requested she make it again - not only to eat it but also to learn the process.
My first introduction to flan was disappointing, a fellow student brought a watery lumpy box mix version to our cultural food day in Spanish class. But now it is the new family favorite.
6 eggs
1 qt. half & half
1 tsp. vanilla
1 cup sugar + 12 TBS.
Heat 12 TBS of sugar in a frying pan over high heat and add a little water if needed. The sugar will caramelize but watch it closely and turn off the heat as soon as the color starts turning because my first batch burned and over powered the flan with bitterness. Pour this into the bottom of a flan dish, Eva did hers in a beautiful bunt pan. Place the flan dish in a bigger dish.
Mix the eggs, half & half, sugar and vanilla. I often reduce the sugar in recipes - this I did with 3/4 cup sugar. Run this mixture through a sieve to eliminate clumps of eggs then pour on top of the caramelized mixture.
Place the big dish holding the flan dish into the oven then pour boiling water around the bottom and fill to the same level as the flan (careful not to spill any water into the flan). Bake in the oven at 350 for 30 - 40 minutes or until firm. Let cool a bit then cover and put in the fridge. When ready to serve, carefully flip onto a serving plate.
Flan (pudim de leite in portugues) was one of my favorite treats in Brazil on my mission. I love that stuff.
ReplyDeleteMmmm....I haven't had flan in ages. We used to eat it almost every week when we lived in Miami.
ReplyDeleteI used to make flan all the time when I used to visit teach a girl from South America. It has been 6 years. Thank you for the recipe. I will have to try it.
ReplyDeleteLooks great!! I like the recipe b/c it uses a lot of eggs :-)
ReplyDeleteYum---this was good!!! Thanks for the recipe.
ReplyDeleteAl, that looks delicious. I have acquired a taste for flan here. Yum. Dia de los muertos is coming up - lots of reminders of those Spanish parties.
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