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.
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:
- 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.
- 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.
- 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.
- Whip an egg and pour it in your bowl and mix. add the vanilla extract and give it a good stir.
- Pour slowly into the katora that contains your caramel and cover with the lid.
- 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.
- let your flan cook for at around 30/40 minutes
- Once the flan is cooked, let it cool and then place in the fridge for at least 4/5 hours or overnight
- 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>