Cinco de Mayo is fast approaching and it gives me the perfect excuse to feature one of my favorite desserts: FLAN!
Never had flan? Well, let me ask you, “Do you like Crème Brulee”? Flan is quite similar in flavor but has a firmer texture, which I love.
Now I know she’s not Hispanic but flan is a dessert that I believe Paula Deen would approve of.
I love everything Paula makes. Isn’t she wonderful?
This lady just makes me smile.
And who wouldn’t smile when you hear that the main ingredients in flan are heavy cream, whole milk, eggs, and sugar?
I’m giving it my Paula Deen-thumbs-up-approval!
To make the sweet, golden, caramelly brown sauce, you place the sugar into a nonstick pan over medium heat and let it slowly melt.
DO NOT STIR. You may pick up the pan and swirl it as it melts.
Once all the sugar crystals have melted you should pour it into a baking dish that has been placed in a 9×13 pan filled with one inch of very hot water.
This melting of the sugar needs to be watched carefully because the sugar can burn and you want a caramel taste not a nasty burnt taste.
Is it just me?
But why is it that whenever anything requires my strict attention, it’s the exact time when “life happens”.
My preschooler decides to bring his sister’s diet Pepsi downstairs (he was trying to sneak away with it).
It made it down the stairs alright.
One (slosh) step (slosh, splash) at (fizz) a (spray) time.
Oh well, the stairs will just have to wait. I’m pouring melted hot sugar!!!
By the way: Diet Pepsi cleans up rather nicely out of carpet and walls.
Back to fabulous flan now….
The cream, milk, eggs, sugar, and vanilla all get combined in a blender for one minute, then poured into the dish with the melted sugar pool at the bottom. How easy is that?! Place it in a preheated 350 degree oven for 50 minutes.
Allow to cool to room temperature then I usually place it in the refrigerator over night.
To serve I run a knife around the edges, place a plate over the top and invert.
Flan is such an inexpensive, simple and easy dessert to make.
The caramelly syrup adds just the right amount of sweetness to the rich creamy texture.
Some of you will wonder if you can make this low-fat.
I’ll be honest with you. I don’t do low fat when it comes to custards.
The whole point of a custard is to enjoy the rich, satisfying “mouth roundness” that the higher fat in the cream produces.
You could probably research a low-fat alternative but this is what I’ve found. The low fat versions don’t set up well at all, without modifications. And unless I’m very disciplined, I will most likely eat MORE of the dessert because it won’t be as rich and satisfying, but that’s just me.
I like my fat!
Everything in moderation, remember?
2/3 cup granulated sugar (for melting)
1/2 cup granulated sugar
2 cups heavy cream
1 cup whole milk
2 tablespoons of vanilla