Since we were having tacos and horchata for dinner, flan for dessert just made sense. ;) There is something so fun about making flan. And it's oh so easy! And delicious, of course.
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| Mmmmm! :) |
Thanks to a wonderful suggestion from Pat, I ended up making mini flans in a muffin tin, instead of the usual 9 inch round pan. While I'm no flan pro, the 2 or 3 other times I've made it I have always had people comment on how difficult it must be to make, etc. And it definitely isn't.
This is the recipe I like to use, with a few small changes.
Fist, begin melting the sugar over low-medium heat. I add a few drops of lemon juice to the sugar. I could be crazy, but I think I remember hearing it helps with the melting...
As you keep melting and stirring, the sugar will turn a little rocky. This is a good thing.
Stay patient. The sugar will turn liquid after a few more minutes, and you just keep stirring as it darkens. The color you want is a dark, amber color.
I should have probably gone a little darker, but I had a cute little 3 year old helping me that was getting a little impatient.
So next, I spooned the melted sugar into the muffin tin, which had been sitting in the warm oven. If you pour the sugar right into a cold or room temp pan, it will harden too quickly to spread. But I guess I didn't have to worry about that with the muffin tin, due to the tiny space I had to fill...
While I was melting the sugar, I had some help mixing up the rest of the ingredients and whipping up the eggs. I also like to add in 4 oz. of cream cheese to make the flan a little more firm. Keeps us from having to leave in it in the refrigerator overnight. :)
Then it all gets poured on top of the melted sugar and baked @ 350. Our oven is a little whacky, so I didn't trust to just leave it for a certain amount of time. I just kept checking the oven every few minutes after the 10 minute mark to see when the middles had set, and then I removed them and let the pan sit for a little over an hour, while we munched on our tacos and horchata.
The final few steps are the trickiest. I boiled some water and dumped a few inches of the water into the sink and let the pan sit in the boiled water to melt the sugar down again.
Then I used a knife around the edges to separate the custard from the pan. There has to be an easier/prettier way to do this part.
Finally, I flipped the whole thing over onto a cookie sheet and WAH-LAH!
They weren't the most beautiful little flan, but they sure were tasty and fun to make!






