Flan

Today I’m sharing another recipe from my mom! I think its her signature dessert. I’ve had it since my childhood and learned to prepare it as well. Flan is easy to prepare and you can make it a day in advance if you’re entertaining.

Flan

Do you know what’s my favorite part? The sound the bowl makes as it rocks in the water bath… that’s when I know that there’s a flan for dessert tonight!

Ingredients:

  • 2 cups of full-cream milk (or 14 tablespoons of powdered milk for 2 cups of water)
  • 4 tablespoon of sugar
  • 1 egg
  • 1/4 teaspoon of vanilla extract
  • 1 teaspoon of cornflour (that’s the secret ingredient that ensures that your flan doesn’t fall part)

Preparation:

  1. You will need an aluminum bowl with its lid to cook your flan. (that’s what we refer to as a gard-manzer or katora in kreol). Grease the edges with some butter.
  2. Four the caramel, add 1 tablespoon of sugar in your katora and heat on a low flame until the sugar melt and turns to a golden brown color. Once that’s done, keep the bowl aside.
  3. In a bowl, add the sugar and gradually add the milk. In case you’re using powdered milk, do this instead: add the sugar and the powdered milk and gradually pour water while mixing constantly.
  4. Whip an egg and pour it in your bowl and mix. add the vanilla extract and give it a good stir.
  5. Pour slowly into the katora that contains your caramel and cover with the lid.
  6. In a larger recipient add some water for the water bath and place your katora in the middle. Place the recipient on a medium flame and once the water starts to boil, lower the heat to a low flame.
  7. let your flan cook for at around 30/40 minutes
  8. Once the flan is cooked, let it cool and then place in the fridge for at least 4/5 hours or overnight
  9. Unmold before serving by running a knife along the edge of the katora. Place a plate over the katora and flip it upside down. The flan should fall on your plate. Lift the bowl and Tada! Your flan is ready to be served>