Happy Cinco de Mayo!
To help you celebrate how about making a flan! Your family and friends will thank you! It's so creamy, and deliciously smooth that you will keep making this one. It's one of those deserts that your friends will request that you make for them.
I love Flan. I probably love flan because I love all kinds of custardy, creamy, pudding types of deserts. If you are a Flan lover and make it you will probably turn down your nose at this recipe. Short cuts are taken! This recipe was given to me many years ago when my son Stephen was in elementary school. His teacher was Hispanic and she made this for one of their class events. I begged her for the recipe. Thank you, Sandy! It is delicious, and easy. The most consuming part of this is melting the sugar!
1 cup sugar
6 eggs
2 cans condensed milk
2 cans evaporated milk
1 Tbs vanilla ( if you have vanilla beans use them instead)
Preheat oven to 350 degrees
In a pan melt the one cup of sugar on medium heat until it starts to turn to a beautiful light caramel color. Pour this melted sugar into a loaf pan and rock the pan to make sure that the melted sugar coats the bottom and the sides of the pan. Be careful, the pan will become very hot from the sugar.
Beat the 6 eggs, and the cans of milk with a whisk until well mixed together. Add the vanilla and pour into your prepared pan.
Bake the flan in a water bath in a preheated oven at 350 degrees for 45 minutes to one hour. It will be jiggly when you take it out of the oven. Let it sit at room temperature and then cover with plastic wrap and chill overnight.
When you are ready to serve, run a knife along the edges of the flan and then transfer the flan onto a serving dish, flipping it so that the caramel is on the top. Before flipping make sure you have it centered on the serving dish. You will not be moving this to reposition once it's out!
Enjoy!
I'm leaving for California for a few days. See you when I come back, unless my sisters and I find a Food Crawl that we want to share!
Buon Appetito!
xoxoxo
Lorraine
To help you celebrate how about making a flan! Your family and friends will thank you! It's so creamy, and deliciously smooth that you will keep making this one. It's one of those deserts that your friends will request that you make for them.
I love Flan. I probably love flan because I love all kinds of custardy, creamy, pudding types of deserts. If you are a Flan lover and make it you will probably turn down your nose at this recipe. Short cuts are taken! This recipe was given to me many years ago when my son Stephen was in elementary school. His teacher was Hispanic and she made this for one of their class events. I begged her for the recipe. Thank you, Sandy! It is delicious, and easy. The most consuming part of this is melting the sugar!
1 cup sugar
6 eggs
2 cans condensed milk
2 cans evaporated milk
1 Tbs vanilla ( if you have vanilla beans use them instead)
Preheat oven to 350 degrees
In a pan melt the one cup of sugar on medium heat until it starts to turn to a beautiful light caramel color. Pour this melted sugar into a loaf pan and rock the pan to make sure that the melted sugar coats the bottom and the sides of the pan. Be careful, the pan will become very hot from the sugar.
Beat the 6 eggs, and the cans of milk with a whisk until well mixed together. Add the vanilla and pour into your prepared pan.
Bake the flan in a water bath in a preheated oven at 350 degrees for 45 minutes to one hour. It will be jiggly when you take it out of the oven. Let it sit at room temperature and then cover with plastic wrap and chill overnight.
When you are ready to serve, run a knife along the edges of the flan and then transfer the flan onto a serving dish, flipping it so that the caramel is on the top. Before flipping make sure you have it centered on the serving dish. You will not be moving this to reposition once it's out!
Enjoy!
I'm leaving for California for a few days. See you when I come back, unless my sisters and I find a Food Crawl that we want to share!
Buon Appetito!
xoxoxo
Lorraine
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