September ’10 – Week 2 – Wednesday Dinner/Dessert
Plenty of things intimidate me in the kitchen, and I’m sure you’ll hear me talk about it often, but nothing, even cheesecake, intimidates me more than flan. This silky Spanish custard is ubiquitous throughout Latino and Hispanic cultures and is kind of like heaven- if you can get it right. I finally found a recipe that I can’t mess up, and that’s some kind of miracle! Flan is one of my husband’s favorite desserts. I add coconut when I’m making it for him.
1 can each Sweetened Condensed Milk & Evaporated Milk
1 C Sugar
1 T Vanilla Extract
Cook sugar over medium heat, stirring constantly, until liquefied and golden-brown in color. Carefully pour into a 9″ round glass baking dish, tilting and turning the dish to coat the bottom and sides with the caramel syrup.
In a large bowl, beat remaining ingredients until well incorporated and smooth. Pour into baking dish on top of caramel. Cover with aluminum foil.
Bake in oven at 350° for an hour. Allow to cool completely before turning out onto a platter and serving.