They've Turned Me Into a Flan-atic
My family in California taught me their recipe for “California Flan”. I believe that the only reason that it is called this is because the people who are making it are from California. This recipe is similar to a great many flan recipes that are already out there. Don’t get me wrong this is a really good recipe, I have had flan on different occasions and some were better than others. I find some recipes for flan to be overly complicated, this one is not and it is also very smooth and creamy unlike some that are a little gelatinous. I would have to say that my family turned me into a big fan of flan.
California Flan
3/4 cup sugar
California Flan
3/4 cup sugar
4 eggs
1 cup water
1 can sweetened condensed milk
2 teaspoons of vanilla
Place sugar in a small heavy skillet. Heat slowly until sugar melts and turns golden brown (watch carefully, it will caramelize quickly). Pour into a warm 1 quart baking dish. Tip and turn the dish quickly to coat the bottom and sides thinly. Beat the eggs in a large bowl until foamy. Stir in the milk and beat it until well blended. Add the water and vanilla. Stir again. Pour into the caramel coated dish. Set the dish in a larger baking pan on the oven shelf. Pour 1 inch of boiling water in the larger pan. Bake in a preheated oven for 1 hour at 300 degrees until almost set, but still soft. Do not over bake, as it will set as it cools. Remove at once from the pan of water and cool on a wire rack. Chill. When ready to serve, loosen sides with a knife and invert onto a plate.
Place sugar in a small heavy skillet. Heat slowly until sugar melts and turns golden brown (watch carefully, it will caramelize quickly). Pour into a warm 1 quart baking dish. Tip and turn the dish quickly to coat the bottom and sides thinly. Beat the eggs in a large bowl until foamy. Stir in the milk and beat it until well blended. Add the water and vanilla. Stir again. Pour into the caramel coated dish. Set the dish in a larger baking pan on the oven shelf. Pour 1 inch of boiling water in the larger pan. Bake in a preheated oven for 1 hour at 300 degrees until almost set, but still soft. Do not over bake, as it will set as it cools. Remove at once from the pan of water and cool on a wire rack. Chill. When ready to serve, loosen sides with a knife and invert onto a plate.
