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Here's a simple recipe that my mom's used for years. She picked it up somewhere in South America (either in Peru or Brazil). It's fast, easy and very tasty. The cinnamon makes all the difference. Using a tube pan makes it bake more evenly and more quickly and makes for a prettier presentation.
- Coat tube pan with caramelized sugar.
- Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
- Mix other ingredient in order, stir well and pour in mold.
- Place mold in pan with 2" hot water in preheated oven.
- Bake at 350°F for 1 hour or until firm.
- Let cool, then invert and unmold.
- Decorate with fresh berries or edible flowers, if desired.
I LOVE flan, and am quite picky about it. I also grew up eating egg custard (w/ & w/o rice and nutmeg).
This is a terrific recipe! My family (extended) love it, and it is super easy to adjust to personal tastes. I have tried quite a few flan recipes, but almost gave up trying to find that perfect one... this recipe does it all!
I love that the recipe is super easy. I always have eggs in the house, so as long as I keep two cans each of condensed and evaporated milk in my pantry, I will always have a stand-by dessert for the unexpected. Not only is it convenient, but flexible, inexpensive, fool-proof, and delicious. It doesn't leave me with half a dozen egg-whites leftover to figure out what to do with, but is still super smooth and rich.
The Easy Flan recipe is way better than ones that use milk and sugar instead of condensed milk alone as the sweetener.
I've already made this recipe 5 times in two months!
Here are the variations I have tried:
w/ no additions
nutmeg/mace, mixed-in & on top
substitute one can coconut milk for one can evaporated milk
as few as 8 eggs, up to 12 eggs
w/ & w/o caramel
It's delicious EVERY time. Try it, you won't regret it!
I'm going to go make some more right now...
My Husband could not stop eating it little nibbles here and there. My Husband made this recipe with 7 eggs and instead of using regular cinnamon, he used cimmanom sugar (I forgot we were out of cinnamon). Everyone loved it. We will be using this one over and over.
This recipe is really good, but I believe I improved it a bit. The cinnamon really adds to the flavor, but I don't think they added enough. I put in about 1/2 a teaspoon. Also for the variation in eggs I put in the minumum of 6. I think it makes a creamier texture. The more eggs you put in I think it would make a more egg like texture. Also I baked it in individual silicon cupcake pans and baked it for 45 mins to 1 hr. Then I just ran a knife along the edge where the pan and flan meet and flipped it. you may need to put a little bit of force on flipping it down to help get it out. Then take a spoon and scrape some of the liquified caramel on top or around the flan. Makes a nice presentation. With the improvements I would give this recipe 5 stars.