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Frank and Elis Pena's Dominican Flan Recipe

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This recipe for Frank and Elis Pena's Dominican Flan is from Bus Buddies 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:  
For cooking in a 8 in. x 4 in. loaf pan

For caramel topping:
1 c. water
1 c. white sugar
1/2 tsp. vanilla

For flan:
8 egg yolks
1 can (14 oz.) of condensed milk
1 can (12 oz.) of evaporated milk
1 tbs. vanilla
1 tsp. Brandy
1/16 tsp. salt
Directions:
Directions:
For caramel:
Put water in the pan. Add sugar and vanilla. Do not stir. Cook over the stove on low heat until it turns amber or light brown in color. Move away from heat. Swirl pan to coat the pan with the caramel. If desired, may add 1/4 c. golden or dark raisins and put around the pan with the caramel while it is still hot and sticky. Let the caramel pan cool.

Boil water in a casserole for water bath cooking of the custard. Preheat oven to 350 degrees. In a mixing bowl, break the egg yolks with a wooden spoon. Add the condensed milk, evaporated milk, vanilla, brandy and salt. Mix it slowly, trying not to create too much air in the flan. Use a colander to strain the mixture as it is poured into the pan with the caramel. Cover the pan with aluminum foil. Tighten to prevent water from getting into pan. Put the flan pan into a deep aluminum pan or casserole. Add boiling water to cover 3/4 of the pan with the flan. Cook for 1 1/2 hours. Uncover the flan and check with a toothpick. If clean when removed, flan is finished. For a more golden color, uncover the flan for the last 10-15 minutes of baking. Refrigerate flan uncovered. Best if refrigerated one day before serving. To serve, turn flan pan over in a bigger dish or tray.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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