Morning! Sorry for being MIA on Wednesday, life definitely got in the way this week; between being super busy at work and a sick husband, it quickly came down to sleeping or blogging. I love you guys and all, but sleeping won on this one.
Can you ever forgive me? Only if I give you a fantastic recipe? OK that sounds fair, here you go.
I tried several times to make flan only to have it fall flat. But since I’m
stubborn determined, I finally perfected it. Flan takes a bit or work, but oh my, it is so worth it.
The complete recipe is below, here’s the step by step. I know it looks difficult, but I promise it really isn’t (at least not once you actually know what you’re doing).
Start out with your sugar, you’ve got to use real sugar here, Splenda just won’t cut it. Most recipes will tell you to use a saucepan, but in order to get the sugar to caramelize in this lifetime you really need a skillet.
This is where I had issues when I tried and failed at making flan. The sugar just never would cook right, it either only warmed up or congealed into a big ball of gooeyness. Cook the sugar over medium heat, and just keep stirring it.
It will slowly start to clump together and smell like it’s burning (which it is, technically), don’t get scared, just keep stirring.
Right when you start to think nothing is going to happen, it gets really clumpy and starts to melt. Just keep stirring!
Hello, beautiful. Pour the caramelized sugar into 8-9 inch pan. This oval one works really well because it fits into a 13×9 pan.
Set this aside and beat your eggs. You’ve got to beat the eggs really well because you don’t want to cut into your flan and have it look like egg drop soup. Gross. Mix in your water, sweetened condensed milk, vanilla and salt.
Pour the milk and egg mixture over the caramelized sugar. By this point, the sugar has mostly hardened so when you pour the milk mixture over it the sugar will crackle and sound like your pan is going to break. Don’t worry, this is normal.
Fill up you larger pan with hot water, about halfway up the smaller pan. This creates a water bath to cook the flan in, so your eggs don’t scramble.
Bake at 350 degrees F for 55 to 60 minutes, or until a knife comes out clean or the flan doesn’t jiggle much.
Remove the flan from the water bath (carefully!), let it cool slightly on the counter and cool the rest of the way in the refrigerator.
When you’re ready to serve; run a knife around the edges of the pan, place a large serving plate (with a rim) over the pan and flip it over. Oohh and aahh at your beautiful creation.
Makes: 8 servings Points+: 7 per serving
- 3/4 c. sugar
- 4 eggs
- 1 3/4 c. water
- 1 (14oz.) can fat free sweetened condensed milk
- 1/2 t. vanilla extract
- 1/8 t. salt
In a medium skillet over medium heat, cook sugar until melted and caramel colored, stirring constantly. Pour into a ungreased 8 or 9 inch baking pan, tilting to coat the bottom of the pan. Set pan into a larger pan, set aside.
In a medium bowl, beat eggs well. Stir in water, sweetened condensed milk, vanilla and salt. Pour over caramelized sugar. Fill larger pan with 1-2 inches hot water, enough to make it half way up smaller pan.
Bake at 350 degrees F for 55 to 60 minutes or until a knife inserted near the center comes out clean. Remove from water bath, let cool slightly on counter and refrigerate to complete cooling.
When ready to serve; loosen edge with a knife and invert onto a serving plate with a rim.