Today I want to share a recipe I borrowed from my dear friend Emma. Her Venezuelan aunt made this flan for decade using three amazing tricks:
– sift milk/egg mixture through a mesh strainer (to take out the air bubbles)
– bake the flan in a cookie tin
– bake the flan at bain-marie on the stove
1 cup sugar
2 tablespoons water
1 can condensed milk
1 same can as condensed milk whole milk
1 teaspoon vanilla
Melt sugar with water in saucepan until light, golden brown.
Pour melted sugar in the bottom of a cookie tin, making sure it covers the entire bottom
Pour all other ingredients in a blender and blend well.
Sift milk/egg mixture through a mesh strainer (to take out the air bubbles)
Pour the sifted mixture directly into the cookie tin, on top of the melted sugar mix
Cover tin, wrap the entire can in tin foil
Put in a large pan with water half way up the cookie tin (baño de Maria)
Cook on stove for about an hour, medium to medium high heat.
Allow the flan to cool then let rest in a fridge for at least 1 hour.
Turn the cookie tin upside down on a plate and serve.
….Simple & Delicious!!!
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
View all posts by A Queen In The Kitchen