Recipe by Bernadette
given to her by Candida Noa de Espinosa in 1947.
Makes a small flan for 4 to 6 servings.
INGREDIENTS
1/2 cup of sugar for making the caramel
2 eggs
1 can of evaporated milk
2 tsp vainilla
3/4 cups of sugar
PREPARATION
- Pre-heat oven to 350 degrees.
- In the ceramic or metal baking dish where flan will bake, cook the sugar on the cook top until it melts into caramel.
- Spread the caramel on all inside surfaces of the baking dish.
- Prepare “bain marie” : Pour water into a baking dish that is wider than the one you will use to make the flan. The amount of water should only be about 1 inch deep.
- Mix the eggs, evaporated milk, vanilla and sugar in a blender.
- Pour the mix on the caramel covered baking dish. Place it inside the wider baking dish you prepared for the “bain marie”.
- Bake for about 1 and 1/2 hours uncovered, at 350 degrees, or until a knife inserted into the flan comes out clean.
- After it cools down, chill in the refrigerator.
Delicious when served with fresh fruits or ice cream, or both.
Try it with a spoonful of cognac poured over it before serving.