"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Flan la Ata Recipe

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This recipe for Flan la Ata, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen (Setzer) Suarez
Added: Saturday, January 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups milk
Large piece of vanilla bean
Lime rind (or orange rind)
7 eggs
7 egg yolks
12 ounces sugar (3/4 cup)
1 to 2 teaspoons vanilla

Caramel
cup sugar
cup water

Directions:
Directions:
Boil milk with a large piece of vanilla bean and strip of lime or orange rind. Cool. Beat 7 whole eggs and 7 egg yolks with sugar and add cooled milk. Stir well and add vanilla.

Caramel
Bring sugar and water to a boil over high heat in a tube pan on top of store, stirring until the sugar is completely dissolves. (Ata always used a pan that looked more like a large dog's stainless water bowl!) Reduce heat to moderate and cook briskly without stirring, but gently tipping the pan back and forth until the syrup turns a deep golden brown. (This may take 10 minutes.) Let cool. Strain custard onto caramel. Bake at 350 for 1 hour and 45 minutes to 2 hours.

Personal Notes:
Personal Notes:
This is a Cuban or Spanish recipe that was my first husband's grandmothers specialty. It is very rich and wonderful. She is now almost 100 and can no longer cook. We try to follow her directions, and though the recipe turns out well, it never tastes quite as good as when Ata made it. I usually serve it with fresh orange segments and a dollop of whipped cream.

 

 

 

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