Tuesday, March 2, 2010

For Mikey! spooooon!


So for those who don't live in Washington Heights or have Hispanic friends, Flan is an AMAZINGLY delicious egg custard. Flan originated in Spain but was so tasty it spread to France, England, Latin America, and even South East Asia. My mother used to make it growing up and her recipe yielded a much smaller version, so there were generally no second helpings. A good friend of the family Michael loved my moms Flan more than anyone I know and she made it whenever he came to dinner. Mikey was the only one allowed seconds!

Spanish Flan
-1 cup sugar
-1 can (14 oz) Sweetened Condensed Milk
-1 can (12 oz) Evaporated Milk
-3 to 5 Eggs (you can decide how eggy you want it. I used 4 eggs and it turned out NOMMY!!)
-1 TBS Vanilla
-A few pieces of cinnamon bark.


1.Preheat the oven to 350 degrees. Set up a water bath by doing the following. Place a round glass pie tin in a large sheet cake pan with edges at least 2-3 inches high. Fill the cake pan with warm water and put the bath into the oven while it preheats. Keeping the pan warm will help keep the sugar from hardening.

2. In a large bowl add eggs, milks, and vanilla. Mix well!

3. In a small saucepan, melt the sugar. Do this on a low heat and stir often. Melt until the sugar is a nice golden liquid. Try not to cook too long or it will burn.

4. Remove bath from oven and pour caramel into the pie tin, completely coating the bottom. Pour custard on top of the caramel. Place as many pieces of whole Cinnamon as you would like on the top. I used 2 split into 4 parts. Cover with tin foil. Bake for 1 hour.

5. Remove from heat and cool completely. When cooled, flip the pan over onto a plate with sides. Ladle all remaining caramel over the top of the custard.

Enjoy
~K

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