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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Flan Recipe

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This recipe for Flan is from Marie Elena & Jim's 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:  
Caramel
1 cup sugar
1 Tbsp corn syrup or 1 tsp lemon juice
½ cup water

Custard
6 large eggs
2½ cups whole milk
1 14-oz can sweetened condensed milk
1 tsp orange zest
¼ tsp cinnamon
pinch vanilla salt or ½ vanilla bean, scraped + pinch of salt

To Make the Flan
Preheat the oven to 325°.
Caramelize the sugar, corn syrup and water. Immediately pour into a 6-cup shallow flan mold. I only have a Tarte Tatin Pan, so I used that and it was perfect.

Whisk together the eggs, milk, condensed milk, zest, cinnamon, and vanilla salt until well combined. Pour over caramel. Set the pan in a roasting pan and fill with HOT water, half way up the flan.

Bake for about 40-50 min or until a knife comes out clean when inserted into the middle of the flan. Cool in the water bath, then refrigerate for at least 2 hours, but can be made 2 days in advance.

To Serve
Run a paring knife around the edge of the pan, invert onto a serving plate that has a lip to catch the caramel.

The perfect flan is smooth and has no holes or “channels” in it. If you do have them, it is just a matter of being over baked, so next time, take it out slightly sooner.
Directions:
Directions:

 

 

 

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