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Brown-Sugar and Vanilla Caramel Flan

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A Home-Reared Chef!
Cook by Instinct, Recipe #16! 


I got the recipe from one of my husband’s friend’s wife, about twenty-seven years ago, and, of course, I’ve altered it. Alena, the lady with the recipe, was from Columbia, and she was kind enough to share the recipe with me. Obviously, I can’t leave a recipe alone. I need to give it my touch. She did tell me that this flan tastes better if it has at least a couple of days and up to four days to age (in the fridge), if you can wait that long.


Alena’s recipe called for one can sweeten condensed milk and equal parts of whole milk, with four large eggs, all beaten together—and less vanilla. But here let me share with you what I have done. This flan is a thicker though creamier consistency, but totally delicious!


NOTE: For this recipe I have doubled it. I was expecting company, and the kids are always asking to have leftovers. Obviously, you can make a half recipe if you prefer.


Brown-Sugar and Vanilla Caramel Flan


Ingredients:
3/4 cups organic sugar
3/4 cups golden brown-sugar
8 extra-large eggs
2 cans (14-ounces) sweetened condensed milk
1 can’s worth of heavy whipping cream
1 can’s worth of non-fat milk
2 Tbsp pure vanilla extract
3 (about) cups very hot water 


Directions:
(Preheat oven to 350˚)
1. In a heavy on-reactive saucepan, over medium heat, melt sugars. Cook, stirring constantly, for about ten minutes, or until the sugars dissolve and turns smooth and golden brown. Remove from heat and immediately pour into a large, heat resistant glass pan, tilting to make sure all the sugar has spread.


2. Meanwhile, in a large stainless pan beat the eggs, milk, cream, and vanilla, until it is very well incorporated. Slowly pour over sugar syrup.


3. Carefully place custard pan in a larger pan and add hot water, enough to come about 1/2 way up, and bake for about 1 hour, or until a metal knife inserted in the center comes out clean (or jiggles when shook but is not firm). 


NOTE: A) Flan needs to cool completely before refrigerating. B) To serve, use a small knife to go around the sides of the flan to loosen.

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