Monday, August 20, 2012

Flan Recipe [Clasico de Navarro]

{a perfect flan}
I love flan
I ate quite a bit of it too in San Diego the last few weeks.
Mi suegra shared this simple recipe from her abuela.
I am now sharing it with you.

This is a beautiful dessert in it's own right, but a decorative pan/dish could really take it up a notch.  I am now on the hunt for one of my own.

Bottom line: Make it.  You're going to love it! **

 Mi Suegra's Flan
2 16 oz cans of condensed milk
2 cups fresh 2% milk
8 eggs

In a blender mix milk and eggs on high speed until smooth.

Making the caramelized sugar top is very easy, but must be done right for a successful flan.  Place your pan over your burner and sprinkle enough sugar to cover the bottom, make sure to get in all the crevices [of an ornate mold].  Keep on the heat until the sugar melts and caramelizes.  It will turn into a dark brown syrup as seen below.
{mi suegra melts the sugar}
Pour blended mix into dish and place it into a bigger pan.  Add enough water [into bigger pan] to cover bottom.  This is called a "baño maria".  Cover with lid and cook on medium heat for 2 hours.

If you don't have a pan/pot big enough to fit your flan dish, you can cook in the oven on 350 for 2 hours using the "baño maria" method.

Test flan by sticking in a fork.  If it comes out clean, it is done.  Chill for a several hours and serve.

** Fred, Im sure your neighbor just didn't make it right, there is no way that you could not like this stuff!

1 comment:

  1. water bath alternatively known as a "bain marie" in french! i love this post so much, i think i will have to go buy a fancy flan pan for my boston kitchen!


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