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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Flan de'leche Recipe

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This recipe for Flan de'leche is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 oz. sweetened condensed milk
1/2 cup milk, 1/2 cup water
4 egg yolks well beaten
1 tsp. pure vanilla extract
(Caramel coating for dish)
1/2 cup granulated sugar
1 Tbsp. unsalted butter, 2 Tbsp. water
Directions:
Directions:
Caramel coating for dish: mix ingred in small saucepan, cook med to med-high heat, stirring until mixture bubbles and turns a caramel brown (be very careful not to burn, will cook until cooled). Coat 1 1/2 qt baking dish, rolling to cover sides. Careful, its very HOT!
Flan: mix milk,water,egg yolks, and vanilla in lg. bowl and pour into caramel coated baking dish. Place pan in a larger pan with water and bake 350º for 55-65 minutes, until pudding is softly set. Remove pan from water, allow to cool, refrigerate until custard is well chilled.
To Serve: Set chilled dish in pan of warm water for a few minutes , making sure custard is free from sides of dish. Invert onto large platter. Cut and serve with drizzles of the caramel spooned on top! Great with an Espresso!
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
2 hrs
Personal Notes:
Personal Notes:
Aunty Rita would occasionally make this desert, but I remember it best from the old Mercedes cafeteria restaurant in west Ybor where the family would gather for Friday dinners together. Henry the chef would give a good child a free desert if you cleaned your plate! I never missed it!

 

 

 

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