Do you have a signature dish? You know, the thing they ask you to bring over and over again to gatherings? Maybe you don’t have a recipe, or they ask you to bring just the plates and cups, in any case, it’s your signature thing! Our family is no exception. And although my sister-in-law is known for many dishes, there is one in particular that stands out above all others, and that is her — Flan!
Now that I’m gathering recipes for the e-cookbook: “Pastries and Desserts of the Bay Islands,” I just knew that Karla’s Flan couldn’t be left out. And rather than making her recipe myself, she agreed on a little collaboration: she’d make it, and I’d film it! By the way, be sure to sign-up for my newsletter and you’ll receive a free copy of the e-cookbook as soon as I publish it.
She and I also worked on the Yucca Cake recipe that I promised to share with you soon. But like I mentioned in the previous post, most old island recipes are five-pounds-of-this-ingredient and five-pounds-of-that-ingredient, and so it is with the Yucca Cake recipe I have. I did attempt this huge recipe, but I would prefer to downsize it and share a recipe that’s just right for one household. Because I don’t believe any of us plan to walk around our neighborhood selling Yucca Cake, right? And I’m almost there. One more practice recipe and you’ll have it. Promise.
Anyway, Back to Making Flan
Begin by cracking 12 eggs in a large bowl. Yes, twelve eggs. One dozen. “Una docena.” 😉
Note: Karla removes the “chalaza” from each of the eggs. You know the white string attached to the yolk? Yes, that. She says if you leave it, the Flan will taste like eggs. So she removes it for a less eggie-tasting Flan.
Add two cans of evaporated milk, and two cans of sweetened condensed milk.
My teenage son always finds the coolest gifts for his Dad and me on Amazon.com. Things that actually make our life easier! He gave me this whisk for Christmas last year and it’s really neat. You can twist the handle so that it folds flat and doesn’t get all bent in your utensil drawer. It is also so much easier to clean that a regular whisk and I love it! Be sure to check it out. 😊
Then add three tablespoons of vanilla.
Preheat oven to 350˚ Fahrenheit and fill a pan halfway with water and place it in the oven while it’s pre-heating.
You need to bake the Flan in a hot water bath, just like any other delicate custard. This is an improvised way of doing a “Bain Marie,” also known as a “Baño Maria” in Spanish. The pan used for the water must be larger than the pan the Flan is going into because the water needs to come at least halfway up the sides of the pan with the Flan.
Next, on the stovetop, melt two-and-a-half cups of sugar over medium-high. Once the sugar begins to melt, keep stirring and don’t step away from it. Sugar is easy to burn! It will not smell burnt, but it will sure taste burnt. So, stick around and stir until it’s melted
Now, while the sugar is still hot, pour into the pan that you plan to use for the Flan.
Then, pour the egg mixture on top of the sugar.
Now, open the oven and place the pan in the center of the warm-water-filled-pan, already in the oven. Bake for one hour to one hour and a half at 350, depending on your oven. Test with a toothpick after 45 minutes to determine how much longer to bake. Once the toothpick comes out clean, and it no longer jiggles, then it’s ready to remove. Allow the Flan to completely cool, either at room temperature or in the fridge. Then, use a knife and slide along all the edges, between the flan and the pan.
Then, with a plate larger than the pan, cover the top and flip it over.
And here it is — Karla’s Flan!
Watch the Video Recipe Here:
- 12 Eggs
- 24 oz. Evaporated Milk 2 Cans
- 28 oz. Sweetened Condensed Milk 2 Cans
- 3 Tbs. Vanilla
- 2 - 1/2 Cups Sugar
- Crack eggs in a large bowl, removing the white chalaze attached to the yoke.
- Add two cans of evaporated milk and two cans of sweetened condensed milk.
- Begin mixing with a hand mixer or whisk.
- Add three tablespoons of vanilla.
- Heat oven to 350˚ Fahrenheit.
- Fill a pan, larger than the pan you'll bake the flan in, about halfway with water and place in the oven while it preheats.
- On the stove, begin to melt the sugar.
- Once the sugar is browned, pour into the pan that you'll use for the Flan.
- Then, pour flan mixture on top of the cooked sugar.
- Bake in the center of the water-filled pan, making sure the water reaches halfway up the sides of the flan.
- Test with a toothpick or see if the center jiggles when moved. If the toothpick comes out dry or if the Flan doesn't move when you shake it, then it's ready to remove from the oven. Approximately 1 to 1.5 hours.
- Let the flan cool completely.
- Run a knife around all the edges of the Flan.
- Place a large plate over the top of the pan and flip over.
Use a large enough bundt pan to accommodate the amount of liquid in the recipe. For easy clean-up and to remove the sugar from the bottom of the pan, heat on the stove or let sit in hot water until the sugar melts.