This is the BEST FLAN you’ll ever have!!
I don’t say that lightly… I’ve had a lot of flan in my life
(I’m cuban, so I guess you can say it goes with the territory! Haha)
I’ve had a lot of flan in my lifetime! Some are too watery, others lack flavor…
But this recipe is by far the best one I’ve ever tried.
It’s delicious, it’s full of that vanilla flavor, and it’s so creamy!!
.
It’s easy – only 6 ingredients! Just put the first five ingredients in the blender,
and pour into prepared caramel sugar.
And I’ve got a no-fail tip on how to do the caramel sugar so that you don’t get
any lumps. It works every time!
.
My cousin shared this recipe with me over 30 yrs ago!
I wrote it down on a 3×5 card and I still use it!
.
I wrote it in Spanglish because that’s how she dictated it to me!
.
I made a big flan for my neighbors (in a cake pan), and placed it on a paper plate
to give to their kids for delivery. They love it when I make food for them,
it’s so fun to see their expressions when they see me coming up the walkway!
.
.
You can also make it in little oven-safe bowls.
.
.
This is the creamiest flan you’ll ever taste!
.
.
The little caramel floating around it and on top is the best part, of course!
.
Here’s the recipe:
.
CUBAN FLAN
To make the caramel sugar:
Place 1 cup of granulated white sugar in a small heavy pot.
DO NOT add any water or anything else.
Place over medium-high heat. Watch it closely, it will only take
a few minutes and can burn very quickly so do not walk away!
DO NOT stir until you begin to see a change in color at the bottom
of the sugar. Once it begins to turn a darker yellowish color, then GENTLY
stir with a wooden spoon. The sugar will very quickly begin to dissolve
and as soon as you see it turn a light brown, turn the heat off and stir
until completely dissolved. Immediately pour into pan or bowls.
There is no need to butter or grease the pans.
FLAN INGREDIENTS:
4 eggs
8 oz softened cream cheese
1 can sweetened condensed milk
1 can evaporated milk
1 tsp (or 2 if you like) vanilla extract
Place all ingredients in blender and blend until smooth.
Pour into pan with the caramel sugar.
Bake in a water bath at 350* for 45-50 min. if large pan,
30 min if small bowls. You know it’s done by inserting
a toothpick (or small knife) in the center and if it’s clean,
it’s done.
Let it cool, but while it’s still warm run a knife all along the sides to loosen.
Carefully flip the flan unto a plate large enough to accommodate not just
the flan, but that wonderful caramel syrup that will overflow all around it.
Refrigerate a minimum of 3-4 hours. I like to make mine the day before and
leave it in the fridge overnight.
NOTE:
Please Don’t be scared of baking with the water bath –
Just simply get a bigger pan, Place prepared pan with flan mixture
in the bigger pan. I usually place this in the oven and THEN
very carefully pour hot water into the bigger pan and slide the
rack back into the oven. Do not overfill the bigger pan with water –
just as long as it’s halfway up the sides of the flan, you’re fine.
…………………………………………
I sure hope you try this recipe because it’s a winner!
I’ve been making it for a long time and is a family favorite!
Let me know if you try it and how you like it!
Happy baking,
Daisy
