When good flan goes bad

Around the holidays, in almost every Puerto Rican household, you’re guaranteed to find one of two holiday favorites: arroz con dulce and flan. I had great plans today to make arroz con dulce, but totally forgot to pick up some rice at the grocery store.

So all I have to show you is a picture of a failed attempt at flan. (Notice I have not crossed it off my 101 list…yet!)

I didn’t write down the recipe my mom gave me in January when she was up for a visit. So, I called my mom for the recipe in hopes of surprising our friends with some dessert. In my defense, the only reason the flan turned out lopsided was because she halved the recipe for me. Instead of using the two pans I remembered from earlier this year, I really only needed one. Unfortunately I didn’t realize this until it was too late.

Couldn’t let a good flan go to waste, so I went ahead and cooked it all lopsided…no matter how odd it looked. Let me tell you it was just as good. ;)

Now I know, though, and I have plans on making this again real soon.

If you’re feeling brave enough to try the recipe yourself (without one of my wonderful photos to cheer you on), here’s you go:

FLAN

SPECIAL SUPPLIES
A double sauce pan

INGREDIENTS
5 eggs
1 15oz. can of condensed milk
1 15oz. can of evaporated milk
1 tbsp vanilla extract
3/4 cup of sugar
1/2 cup of water

DIRECTIONS
1. Place water in bottom pan of double sauce pan.

2. Place pan in the oven and heat to 350 degrees.

3. Beat together the eggs and the two milks. Set aside.

4. Put sugar and water in a microwavable bowl. (I use a glass measuring cup, saving me the cleaning of an extra measuring cup.)

5. Microwave on high for 6 minutes or until sugar has caramelized to a deep brown (like the cognac color of a dark hessonite garnet.)

6. BEFORE THE CARAMEL COOLS, pour it on the bottom of the other sauce pan (the other portion of the double sauce pan not in the oven.) Make sure to tilt the pan, making the caramel cover all portions of the bottom of the pan.

7. Pour the custard into the caramel lined pan.

8. Bake for approximately 1 hour. Flan is done when a toothpick test comes out clean.

9. Remove pans from oven and let cook in refrigerator for 1 hour.

10. Invert flan onto a serving tray. The caramel sauce is served over the custard.

I want pictures if you make it!

If you’re looking for more Christmas traditions & recipes or a Christmas shop spotlight, make sure to check out the Etsyblogger’s blog on December 22nd for our blog carnival post.