Flan is a dessert found in many cultures and cuisines across the world (creme caramel in France, crema caramella in Italy, quesillo in South America) but most often associated with Spain and the countries it colonized during the early era of sea exploration. The signature of flan is the caramel used to coat the cooking mold and top the firm custard once it is released from the pan. This recipe comes from Cuba and the Caribbean influence is reflected in the use of sweetened condensed milk.
INGREDIENTS Serves 10:
  • 1/2 cup sugar
  • 1 teaspoon water (optional)
  • 1 whole egg
  • 5 egg yolks
  • 1 (12 ounce) can evaporated milk
  • (14 ounce) can sweetened condensed milk
  • 1/2 - 1 teaspoon vanilla extract
DIRECTIONS:

Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.

Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.

Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.

Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.

Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.

Remove from the oven and the water-bath and let cool.

Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.

Enjoy!