Flan

Hi there! During the last couple of weeks Superman has been on the brain. It started with the documentary "Waiting for Superman."

Then last night we watched "All Star Superman."

While we watched All Star Superman, my daughter's homework was baking. She had been assigned to cook something for her Spanish class. She chose to make flan.

Evaporated and sweetened condensed milk.

Flan has simple ingredients eggs, evaporated and sweetened condensed milk, sugar, vanilla.

Caramel in ramekins.

It's what you do with the ingredients that matters. I walked out of the room and came back to find that she had already caramelized the sugar and poured it into the ramekins. "Ka-pow!"

Prepping the flan.

If you haven't tried it, flan is a custard baked in a water bath.

Baked flan, completed.

This photo features the flan cooling on the counter nestled into a bunch of hot pads made by Aunt Vi.

Flan, single serving.

Just after midnight the flan had cooled and we shared a serving. El flan era much mejor que he probado en los restaurantes. (The flan was much better than I've tasted in restaurants.)

Flan

2 C fat-free evaporated milk

2 S fat-free sweetened condensed milk

1 t vanilla extract

3 egg whites

3 whole eggs

1/2 C pure cane sugar

Preheat the oven to 325 degrees F.

In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set. Cook's Note: Insert a knife into the center, and if it comes out clean, it is fully cooked.

Let the custard cool 2 hours before serving.

Recipe Source: Herb Mesa http://www.foodnetwork.com/recipes/herb-mesa/flan-recipe/index.html 

Adios,

Suzanne
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