July 7th, 2010
Flan, Puerto Rican Baked Custard, Flan de Leche, Recipe
It is so funny that it is so late at night and I am writing about Flan. I came late from Two Seas (tomorrow’s blog) in Dewey Beach and my Flan was ready. I had made it this afternoon. It is the perfect dessert for balmy evenings.
A Flan is like a custard, but at the same time it isn’t. It is more than that; it is a dessert that can be adapted to any occasion.
Let me tell you how I like it. First of all, just like with creme brulee, I want the original and most simple of the recipes. Forget flavors and enhancements. This dessert does not need all that.
The following recipe serves about 12 people. I cut it in half and it fit perfectly on my metal pie pan.
Flan de Leche ( Puerto Rican Baked Custard) Serves 12 (to adapt it just cut it in half; instead of 7 eggs, use 4). I also cut the sugar in half.
6 cups of milk (whole milk)
1 cup sugar
1/4 tsp salt
peel of fresh lime, rinsed
7 eggs
1 cup sugar (to caramelize the pan)
Combine the milk, sugar, salt and lime and bring rapidly to a boil. Reduce heat to moderate and cook for 15 minutes, stirring occasionally. Strain and allow to cool.
Pre-heat oven to 350 degrees.
Caramelize a round 9 x 3 1/2-inch aluminum pan without tube, by putting sugar in the pan; placing it in the oven until it turns to a light gold. Swirl the pan to coat bottom and sides with caramel. Set aside.
In a saucepan, blend egg yolks and whites with a rubber spatula. Mix milk gradually, and strain.
Pour strained mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch or so of hot water. Bake 1 hour for the full recipe or a little bit over 1/2 hour for half of the recipe. It should be set and golden. You may insert a knife in the center and if it comes out clean, it definitely is ready. Then, remove pan from water bath.
Allow to cool and then cover and set in refrigerator. When ready to serve, turn custard onto a platter. This can get tricky so first run a knife around the edge of the pan to loosen it up.
As with any recipe, you do have, at times, to play with it and make it your own. Then, enjoy it.
If you want to make it more festive, you may add berries on the side.
Talk to you later….you know I will….
Tags: Bethany Beach, Delaware Beaches, Delray Beach, dessert, Dewey Beach, Fenwick Island, Flan, Flan de Leche, Florida, Gluten Free, gluten free recipe, Lewes, Milton, Ocean City, Puerto Rican Baked Custard, Puerto Rico, Recipe, rehoboth beach, South Bethany
It was a late night in Dewey! The flan was delicious and topped off a very nice evening. I think it would go well with coffee in the morning.
It certainly would. I am so glad we went to Two Seas, and, with someone that had an “in” with the place. Good evening, indeed. I have said it before, that sharing dinner with friends is priceless.
Yummy,yummy…si quieres puedes rociarlo al servirlo con licos Cointreau. Delicioso
Nunca lo he hecho, pero buena idea. Gracias por tus comentarios. Espero todo este bien en Miami.