I recently learned this recipe from my Puerto Rican great aunt. She’s completely nuts and yells at you if you’re standing idle in the kitchen while she’s cooking, but her culinary skills are on point.
Makes 1 large or several small custards. Preparation time about an hour and forty-five minutes.
Approximately 292 calories for 1/12 recipe. Calories in the whole batch: 3,500.
Additional Nutrition Information (Per Serving)
Carbs 41g, Fat 9g, Protein 10g, Sodium 120g, Sugar 41g
Measuring Cups/Spoons, Aluminum Pot, Wooden Spoon, Mixing Bowls, Whisk or Fork, Strainer, Bake-Safe Bowl, and an Oven.
Flan has two main components. The first is the custard, the second is the layer of caramelized sugar. They must be prepared separately.
To make the caramelized sugar topping:
- 1 Cup Granulated White Sugar (774 Calories)
- About 1/2 Cup Water
Pour the sugar and 1/4 cup water into a high-walled, aluminum pot. Turn up the heat to high and bring to a boil. Reduce the heat to medium and allow the sugar to brown. You can stir occasionally with a wooden spoon or add more water if you need to. Once the sugar has changed color, pour it in the bowl in which you intend to bake the flan.
Protip: Caramelized sugar is a pain to clean. Boil some water in the dirtied pot to get the residue off the bottom.
Now you can make the custard. You need:
- 2 Cans Evaporated Milk
+ Coburn Farms Evaporated Milk: 960 calories for 24 oz.
- 1 Can Sweetened Condensed Milk
+ Coburn Farms Sweetened Condensed Milk: 1,300 calories for 14 oz.
- 6 Eggs (70 calories each.)
- 1-2 Tsp Vanilla Extract
- 1/2 Tsp Salt
Crack the eggs in a bowl and beat them with a fork. Place a strainer over a mixing bowl and pour the egg slime into it to remove the fetus nubs (or whatever those stringy bits are). Add the milk, vanilla, and a dash of salt. Combine well and pour into the bake-safe, caramel-coated bowl.
Bake the flan for about 1 hour and 15 minutes at 350 degrees F. Flip the contents of the bowl onto a plate and allow to cool. Serve warm, or refrigerate for a few hours and serve cold. Don’t forget to drizzle the slices with the sugar syrup.