FLAN…a mystery until I met Yolanda!

 

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Yolanda.  What can I say?

I love anything “custardy”.  But Flan was always a mystery to me.  It seemed like it must be complicated and too difficult to make.  But my Puerto Rican friend, Yolanda, served it at one of her parties and I was fascinated.  Remember Charo???  Well, Yolanda is a little like a Puerto Rican Charo.  Beautiful, Flashy, Funny and just a little crazy……believe me, I say this in love.  I LIKE crazy!  So anyway, I asked her about Flan and would it be possible to teach me how to make it.  She ended up giving a little class to me and my friend Jean and some others.  I was right.  It IS complicated.  And also, just because I can never leave anything alone, I made a different caramel.  I discovered a really easy, wonderful way to make caramel, so I traded hers for mine.  But the Flan is all Yolanda…

FLAN

6 eggs, beaten

1 can Evaporated Milk

1 can sweetened condensed milk

1 cup sugar

1 8 oz. cream cheese

Mix all in a blender.  Set aside and make caramel.

My simple caramel (which is great on many things:  Ice Cream, Pound cake, AND Flan!)

1 stick butter

1/2 cup heavy cream

1/ 2 cup brown sugar

2 Tbs. lite corn syrup

Melt butter in a saucepan or small skillet.  Add cream and sugar, mix well and boil exactly 5 minutes.  Some recipes say NO stirring.  But I can never resist.  And I honestly haven’t noticed any difference whether I give it a couple of stirs or not.   After 5 minutes remove from heat and cool slightly.  In a greased bread pan, pour some cooled caramel.  Gently pour the egg mixture into pan.  Set the baking pan in a larger pan of water, full to just below the top of bread pan.  (This is the part I thought was more complicated than most cooks like.  But I did it anyway because Yolanda said so!). Bake at 325 for at least an hour and 1/2.   It’s done when a butter knife comes out clean.

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The caramel after 5 minutes.  You could just drink it if you wanted to….

3 thoughts on “FLAN…a mystery until I met Yolanda!

  1. Hi Love your blog. Refer to it alot!! Now I just need to practice and not just dream. Anyway I am not sure if you said how long and at what temp. Am I missing it.? DJ aka Doris Johson

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    1. dj. thank you for noticing that for me! I totally forgot to say how to bake the flan, and it’s SO important. (maybe I’m getting old?). God bless. And it’s a thrill for me to just know anybody is reading it!

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  2. Cheryl let me have some of this flan and let me tell you, it is the BEST i’ve ever had in my life, holy moly. It is thick, creamy, the flavor of the custard is amazing and the caramel made me want to lick the plastic that was covering it. Thank you soooo good much mama!

    Scott

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