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Topic: Flan recipe

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Subject: Flan recipe
Date Posted: 4/23/2009 7:03 PM ET
Member Since: 7/22/2008
Posts: 118
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My son loves flan when we used to eat at a local Mexican restaurant. The restaurant has closed. I would like to make flan for him at home but the 2 recipes I have tried and not worked out. Does anyone have a good recipe? Thanks from the mom of a 9-year old boy.
Date Posted: 4/23/2009 7:42 PM ET
Member Since: 12/20/2008
Posts: 1,417
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Have you tried the recipe from the Betty Crocker International Cookbook?

I took a cooking class & that was the book we used (it was a foreign cuisine class)

Everyone in the class made a really good one from that recipe.

I'm off to work, but let me know if you want that recipe, I'll post it when I get home. (@ 12am eastern time)

Date Posted: 4/23/2009 8:41 PM ET
Member Since: 7/22/2008
Posts: 118
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I have 52 cookbooks near my desk in the kitchen but I don't have that one. I would love it if you would post that recipe for me. Thank you so much. I will try it this weekend.
Date Posted: 4/24/2009 1:57 AM ET
Member Since: 12/20/2008
Posts: 1,417
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Jane- Betty Crocker's International Cookbook is a great addition to any culinary library!  What I like most about this cookbook is that it gives a sampling of many regional cuisines.  I highly recommend it! 

Flan (aka Caramel Custard)  4 servings

Ingredients:

  • 1/2 cup sugar
  • 3 eggs, slightly beaten
  • 1 can (13 ounces) of evaporated milk (should be approx. 1 and 2/3 cups)
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 1/8 teaspoon salt

Instructions: (Preheat oven to 350 deg.)

  1. Heat 1/2 cup sugar in a heavy 1-quart saucepan over low heat, stirring constantly,until melted and golden brown.  Divide syrup among four 6-ounce custard cups; rotate cups to coat bottoms.  Allow syrup to harden in cups about five minutes.
  2. Mix remaining ingredients: pour into custard cups.  Place cups in square pan (9"x9"x2") on oven rack. Pour very hot water into pan to within 1/2 inch of top of cups. Bake in 350 deg. oven until knife inserted halfway between center and edge comes out clean, 40 to 50 minutes.  Immediately remove from water. Unmold and serve warm, or refrigerate and unmold at serving time if desired.

Variation:  Spiced Brandy Custard: Stir 2 tablespoons brandy, 1/4 teaspoon ground cinnamon and 1/8 teaspon ground nutmeg into beaten eggs.

 

Date Posted: 4/25/2009 5:21 PM ET
Member Since: 1/8/2007
Posts: 78
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 In my area you can buy flan boxed mixes just like pudding mixes. They are in the same area in the store. You just add the milk and cook. The carmel is usually in a little package and you squeeze it into the bottom of the custard cups. I am a lazy cook so it works for me. You might see if they have it in your area.

Date Posted: 4/26/2009 6:57 PM ET
Member Since: 7/22/2008
Posts: 118
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Thank you Melissa for the recipe. I have a full wish list and am in the #1 spot for 24 different books. I will be adding this to my list as soon as I have space, hopefully very soon.
Date Posted: 4/26/2009 11:46 PM ET
Member Since: 12/20/2008
Posts: 1,417
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#1 for 24 different books! I'm jealous!

Just so you know, the book was pubished in 1980 (at least, my copy was.)