The recipe box: Flan

By Cynthia Hager
Poca High School

Flan is a popular Spanish dessert. It’s a custard dish that has endless varieties for all tastes, so if you’re looking for a fresh dish for your next fiesta, why not try some flan? This particular recipe comes from chef Emeril Lagasse and a Mexican-themed episode of his cooking show, “Emeril Live,” so it’s sure to bring some Bam! to your next party.

Ingredients:

3/4 cup sugar
4 large eggs
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
1 teaspoon vanilla extract
Chocolate shavings and cocoa powder (optional)

Directions:

1. Preheat oven to 350°.

2. In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. Do not stir or touch the sugar; swirl the pan to melt evenly.

3. Quickly pour into a 9-inch cake pan. (The temperature change will cause the caramel to harden quickly.) Turn and swirl the dish to evenly coat the bottom of the pan. Let caramel cool and harden.

4. Place the cake pan in a larger roasting pan and add hot water to come halfway up the sides of the cake pan.

5. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and vanilla extract. Whisk until well blended and pour into prepared pan.

6. Bake until dish is firm in center but still jiggles slightly - approximately 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled — at least 2 hours.

7. To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of it and gently flip over so the plate is on the bottom. Lift away the pan.

8. Garnish with powdered cocoa and top with chocolate shavings. Cut into wedges and serve immediately.

You can make flan variations by following the basic recipe and adding a few tablespoons of your favorite flavored syrup, a pinch of cinnamon or other garnishes like coconut shavings.