There is no category for custards and pudding so I put this here. Flan is a well known Spanish custard with a caramelized sugar topping. During WWII in Cuba milk was hard to come by so some enterprising person developed a flan made with canned milk. It is so good I prefer it to the more traditional flan recipes.
Put a 9" glass pie plate with 1/3 cup of sugar in it in an oven and bake until the sugar is liquid and caramelized to a light brown color. Remove pie pan and set it aside to cool. When cool the sugar will be hard glaze on the pan with cracks in it.
Now mix up the custard:
1 can evaporated milk
1 can sweetened condensed milk
3 eggs
any other ingredients you may want to use such as lemon zest, or raisins (optional)
Pour the custard into the cooled pie pan and return it to the oven. Bake at 350 for 20 or 30 minutes. Remove the pan, run a knife along the edge of the custard to separate it from the pan. Turn the whole thing upside down on a plate and remove the pan. What was a hard glaze of caramelized sugar in the cooled pan is now liquid caramelized sugar that will thicken a little when refrigerated but will stay liquid.
Hope you enjoy it.
Put a 9" glass pie plate with 1/3 cup of sugar in it in an oven and bake until the sugar is liquid and caramelized to a light brown color. Remove pie pan and set it aside to cool. When cool the sugar will be hard glaze on the pan with cracks in it.
Now mix up the custard:
1 can evaporated milk
1 can sweetened condensed milk
3 eggs
any other ingredients you may want to use such as lemon zest, or raisins (optional)
Pour the custard into the cooled pie pan and return it to the oven. Bake at 350 for 20 or 30 minutes. Remove the pan, run a knife along the edge of the custard to separate it from the pan. Turn the whole thing upside down on a plate and remove the pan. What was a hard glaze of caramelized sugar in the cooled pan is now liquid caramelized sugar that will thicken a little when refrigerated but will stay liquid.
Hope you enjoy it.
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