What can I say about flan? Hands down if done right, it can be one of the best desserts you will ever consume. Now are aren’t talking about the flan that comes from a box. I used to think this was legitimately what flan was. Then one day, when my mom was in the PTA at my middle school, someone brought her homemade flan. She brought some home. Our lives were changed by that point. The boxed flan has a weird after taste that I vaguely remember anymore. I did remember a weird burnt smoky taste it had to it along with the gelatinous texture it had. At the time, it was good. But then trying the real deal changed it.
Beginning with the texture, it was luscious, smooth, and creamy. It had melted caramel which gave it the nice brownish hue at the top. Then the taste itself. I’ve had flans before that had the texture but no vanilla taste present. For me, that makes or breaks the flan simply because the expectation is the intensity of that vanilla flavor combined with the creaminess, and the caramel. It is similar to a crème brulee minus torching the sugar on top. Instead, you melt it and put it in the pan before you pour the flan. That way it has time to set up and add a unique flavoring to the actual flan.
Flan…is one of the most integral desserts in. The direct translation is vanilla custard. It is also known as a caramel pudding. It has a layer of soft caramel on top of the vanilla custard. It is usually cooked in a Bain-Marie to maintain its silky creaminess. There are so many different ways that it can be done. My favorite dessert that is combined with flan is the flan cake. What is a flan cake? A cake with flan on top so the possibilities are endless. I will be doing a recipe and tutorial for that because it is probably one of the best tasting things I have ever consumed in my lifetime.
This particular recipe is actually a family recipe. My mom got it from one of my many aunts. I got it from her. Over the years, we have altered it because we found ways to improve it. This version of the recipe is just a basic vanilla flan. The ingredient are easy to find and won’t break the bank either. When my mother explained how it was made, I couldn’t believe it because I always assumed people put a lot more work into this dessert. So it goes into a blender after you have melted down the sugar and poured it into a pan. Then you put it in a Bain marie(waterbath) that goes into the oven for an hour. It is important to use a smaller and deeper pan so that way the flan isn’t flat.
Mami’s Famous Vanilla Flan Recipe:
1/2 Cup of Domino Sugar
6 Egg Yolks
1 14 Oz Can Puro Sweetened Condensed Milk
1 12 Oz can Carnation Evaporated Milk
3 Tablespoons Wellsley Pure Vanilla Extract
1. Preheat the oven to 350 degrees F. This is only if putting the bane Marie in the oven, otherwise, you can use the skillet pan like I did. In a small heavy saucepan, cook the sugar over low heat until caramel starts to form. Pour it into an 8inch deep mold. Set aside.
2. Place all of the ingredients into the blender and blend on medium. Mix until combined and frothy.
3. Pour the mixture into the caramelized mold. Put the pan into a pan that is bigger and fill with water. The amount of water should be high enough to cook the flan. Cover with foil and place in the oven or stove top for 45 minutes.
4. Once a toothpick inserted comes out clean, remove from oven or skillet and let cool.
5. Flip the pan over on a flat plate once cool enough. Let it cool at room temperature. Refrigerate for at least 2 hours or overnight before serving.
I think next time I make flan, I’m going to whip the egg yolks until they are fluffy first and then whip in the rest of the ingredients rather than use the blender. You can use either or, it is not a big deal. I used a bigger pan than I should’ve and it came out a little flatter than I wanted. I also didn’t wait long enough to let it cool down completely so it cracked in the middle. I ended up covering it with shredded coconut and a strawberry. You could never tell anything happened, lol. I absolutely loved this flan. I have been eating it for as long as I can remember. Please let me know how it comes out for you guys! I’d love to see pics as well if you take them. Thank you guys for reading and watching. Don’t forget, share and subscribe!!
Written By: Tashalee C.
Recipe By: Yolanda PL. & Tashalee C.