{"id":4685,"date":"2016-11-14T10:54:24","date_gmt":"2016-11-14T10:54:24","guid":{"rendered":"http:\/\/deaixa.net\/recetas\/?p=24"},"modified":"2026-07-14T15:34:57","modified_gmt":"2026-07-14T15:34:57","slug":"el-flan-de-bernadette","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2016\/11\/el-flan-de-bernadette\/","title":{"rendered":"El Flan"},"content":{"rendered":"\n

Recipe by Bernadette given to her by Do\u00f1a<\/em> Candida Noa de Espinosa in 1947<\/em>.

Flan’s origins go back to the 17th century Catalu\u00f1a.<\/em> It is a traditional latin American dessert. It is also considered a traditional Romanian dessert, crem\u0103 de zah\u0103r<\/em>.<\/p>\n\n\n\n

When Bernadette was newly married, she lived next door to her sister-in-law, Maria Elena. Do\u00f1a Candida was Maria Elena’s mother-in-law. Bernadette and Candida became good friends<\/em> who enjoyed cooking. <\/em>

I took the photo on this page at a restaurant in Bucharest in 2009. It tasted just like Do\u00f1a Candida<\/em>‘s flan. I wonder if Candida learned how to make it when she lived in New York, from someone who came to the US from Romania?
<\/em>

Makes a small flan for 4 to 6 servings.<\/p>\n\n\n\n

INGREDIENTS<\/h5>\n\n\n\n

1\/2 cup of sugar for making the caramel
2 eggs
1 can of evaporated milk
2 tsp vainilla
3\/4 cups of sugar<\/p>\n\n\n\n

PREPARATION<\/h5>\n\n\n\n
    \n
  • Pre-heat oven to 350 degrees.
    <\/li>\n\n\n\n
  • In the ceramic or metal baking dish where flan will bake,  melt the sugar on the cook top until it melts into caramel.
    <\/li>\n\n\n\n
  • Spread the caramel on all inside surfaces of the baking dish.
    <\/li>\n\n\n\n
  • 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.
    <\/li>\n\n\n\n
  • Using a hand blender mix the eggs and sugar first. Then and the evaporated milk and vanilla. Bernadette would use a regular blender. Both methods work well.
    <\/li>\n\n\n\n
  • Pour the mix on the caramel covered baking dish. Place it inside the wider baking dish you prepared for the “bain marie”.
    <\/li>\n\n\n\n
  • Bake for about 1 and 1\/2 hours uncovered, <\/em>at 350 degrees, or until a knife inserted into the flan comes out clean. It will have the crema consistency of a creme brulee or a crema catalana.
    <\/li>\n\n\n\n
  • For a more traditional, firmer flan, bake for 2 hours at 350 negrees.
    <\/li>\n\n\n\n
  • After it cools down, chill in the refrigerator.<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Delicious when served with fresh fruits or ice cream, or both.
    Try it with a spoonful of cognac poured over it before serving.
    Or and a spoonful of cognac to the mix before baking.<\/p>\n\n\n\n

    BON APPETIT!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recipe by Bernadette given to her by Do\u00f1a Candida Noa … <\/p>\n","protected":false},"author":2,"featured_media":6138,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[29,30,42],"tags":[68,73],"class_list":["post-4685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bernadette","category-familia","category-slider","tag-postres","tag-puerto-rico"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=4685"}],"version-history":[{"count":15,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4685\/revisions"}],"predecessor-version":[{"id":6677,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/4685\/revisions\/6677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/6138"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=4685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=4685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=4685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}