Flan
One of our favorite restaurants is The Versailles, in Miami, regardless of what we eat; we end our meal with a nice cup of coffee and flan! My flan may not be as good as theirs, but it is pretty good, if I say so myself.
The trick with flan is in the caramelization of the sugar. I had a Cuban friend, who made flan in a loaf pan, and put the pan directly on the stove top, to caramelize the sugar, instead of using a heavy skillet, which was how I always did it, and then I transferred the sugar to the baking pan. I think her method is better. You have to do this on very low heat, which means it can take ten minutes or more; and not stir it while it is cooking. Do not burn the sugar, just let it melt, turning a lovely amber, and then remove it from the stove.
Kate’s Flan
Ingredients:
1 cup of Sugar – to caramelize the pan
4 large Eggs
1 can of Evaporated Milk
1 can of Sweetened Condensed Milk
½ cup of Sugar
2 teaspoons of Vanilla
Directions:
Caramelize the sugar. Place loaf pan, coated with caramelized sugar, inside a larger pan, which can go into the oven. Mix the rest of ingredients together, and then pour them into loaf pan, through a sieve, to catch the egg membranes. Fill the larger pan with enough water to come up half way, on the loaf pan, and bake in 350 degree oven for an hour. Let it cool completely. I refrigerate it, overnight, and then invert on a plate and slice. You could also bake it in small ramekins for individual desserts or use Spanish terra cotta dishes for an authentic feel.
Dulce De Leche
This was also something which I learned from my Mother. It was always quite exciting; when she would decide to put a can of sweeten condensed milk, on the stove to boil. She would put the can in a large pot, covering it with water – you will need to check the water level periodically, to make sure it does not run dry. At all times, the can needs to be totally immersed, covered by at least three inches of water. Do not place a lid on the pan, just let it boil and boil and boil – it takes four hours.
After four hours, turn the stove off, and let it cool for a few minutes. Then gingerly remove the can, with tongs, and let it cool for two or three hours, place it in the refrigerator, over-night, open next day to true delight! Use as an ice-cream topping, layer between a cake, top a cheese cake for ultimate decadence, or eat on a spoon like candy!
