No Cuban feast would be complete without flan. A simple but delicious dessert similar to elegant creme brulee. Just divine!
15 mins Cook Time
45 mins Yield: 8 servings
- 6 Eggland's Best eggs
- 3/4 cup water
- 2 cups plus 3/4 cup sugar (total of 2 3/4 - you will divide)
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 pint milk, scalded
Line a large casserole dish with 8 small custard dishes.
Boil the 3/4 cup sugar and water until the mixture turns a caramel color. Quickly divide the mixture among 8 custard cups.
Boil milk and stir while it boils. When milk is thick, pour through a strainer to remove any lumps. Set aside.
Beat the eggs, 2 cups of sugar, vanilla and salt. Add the hot milk that has been strained and mix well.
Pour the custard mixture into the cups; fill the casserole dish with approximately 1 inch of water.
Bake at 350 degrees for approximately 40 to 45 minutes or until the custard is set.
Cool in the refrigerator. When ready to serve, unmold from dessert dishes.
Notes and Suggestions
To unmold the flan, sit the custard cups in an inch of warm water. It will slightly warm the sugar and make them slip out easily. Turn over onto a plate. Decorate with fruit if desired.
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