My husband happens to be my biggest supporter. You may have noticed his regular comments on Sadie’s Nest as Owen. He also promotes my blog amongst his colleagues. How nice is it that they positively respond with kind words and even recipes! I am truly flattered, and at the same time extremely frightened! I don’t want to disappoint you Juan!! My flan did not turn out pretty… I am secretly referring to it as Frankenflan. Just keeping it real: a day in the life of an experimental home cook. But that’s what it’s about, trying new things! Thank you so much for sharing a family recipe with me, “a traditional Mexican dessert that originated in Spain.” In spite of its (my flan’s) appearance, it was amazingly delicious!
For the syrup:
- 1 cup sugar
First you have to make the syrup, which is made by melting the sugar in a pan until it turns into a mustard-like color. Then you spread it over the mold carefully because it gets really hot. (And in Sadie’s experience it cools and hardens quickly- so work fast!)
For the custard:
- 1 can evaporated milk
- 1 can condensed milk
- 6 whole eggs
- 1 – 8 oz. bar Cream cheese
Mix all of the ingredients in a blender. After mixing, pour the liquid contents in the mold that already has the syrup. (Because I don’t own a cool flan mold, I used a traditional glass pie dish.)
In a preheated oven at 350 degrees, you place the mold inside another larger mold (or as Sadie did, place the pie dish in a larger rectangular baking dish) and pour room temperature water at the same height as the flan mixture in the mold. Bake for 45 min.
*Please note: Perhaps because Sadie doesn’t have a traditional flan mold or one to place it in for its water bath, I needed to add another 10-15 minutes of carefully watched time until my flan was set.
Let it cool, then remove it from the mold, and place in a refrigerator for a couple of hours. Serve and cheers to Juan! 😉