This is a very easy Flan to make, the tricky part is making the caramel. To make a richer Flan you can use 2 cups heavy cream instead of the evaporated milk. My Mother- in -law was Spanish she hailed from New York City but her parents were from Puerto Rico and South America, this is one of my favorite recipes she shared with me. Our YaYa is gone from this world now but she lives in our hearts and we remember her with the wonderful food she always prepared with LOVE for us.
-Made this for company Saturday. It is delicious. You’re right, the caramel is tricky. I think I cooked mine a bit too long or my “med” temp is too high. Will definitely make again. Thank you for sharing.
– I have a question, I made this last week and it was so delicious that I am making it again today for a office luncheon tomorrow. My question is can this recipe be doubled and put in a cake pan to make it thicker looking as last week I used a pie plate and the flan was about 1 inch high. Has anyone ever doubled this recipe usina cake pan with success?
-hemical reaction between the iron in the cast iron skillet perhaps reacting with sugar? Cast iron often interacts with certain types of foods thus affecting color. For example, cast iron will react with the phenolic compounds in artichokes and turn them a murky, unattractive shade of grey. Completely harmless but unappetizing nonetheless. I suspect the sugar simply reacted with the iron, hence the thickening while staying clear in color. Harmless but not the amber color you want lol.
-we LOVED your recipe! I made it last weekend using the six custard cups and it was delicious! The only problem I had lies with my lack of experience in making the caramel I used a cast iron frying pan and no matter how long I waited, it never turned caramel color, just liquified and thickened but staying clear. I finally gave up and used it that way. It tasted just fine, but I was sad it did not really caramelize. Anyone have any idea what I did wrong? thanks!
Cook time: 35 Min Prep time: 40 Min Serves: 6
1 1/2 c sugar
1 12oz can(s) carnation evaporated milk
1/2 tsp ground cinnamon
1 tsp pure vanillia
1/8 tsp kosher salt
1 pot hot water for water bath to cook in
whipped cream for topping ( if desired )
1. grease a medium baking dish or 6 small individual ramekins or custard cups preheat oven to 350′ in a hot heavy saucepan or iron skillet add 3/4 cup of the sugar sprinkle evenly turn stove down to medium heat, let sugar melt and brown to make caramel for flan, remove from heat add caramel to the bottom of baking dish or ramekins divide evenly between them, spread caramel over bottoms.
2. in a large bowl add 3/4 cup of the sugar, salt, and eggs, beat well, add can milk, mix well, add cinnamon and vanillia mix well
3. pour into baking dish or divide equally into ramekins or custard cups place into large deep baking pan add hot water to pan about half way up dishes cover with tin foil make steam holes in top and place in oven bake for 35 to 40 minutes ( ovens vary) or until knife inserted in middle comes out clean.
4. remove from water bath carefully
5. cool about 3o minutes then cover and place in fridge for several hours to chill. To serve take a knife and go around the outer edge , then invert onto a desert plate, the caramel on the bottom will run down the sides but thats ok, serve with whipped cream or just as is, Enjoy!
Last Step: Don’t forget to share!