Recipe
This Latin Flan Recipe Is Better Than Your Abuela's
Latin foods are pretty much all I have on a daily basis whenever I'm back at home with my family. My mom, who is usually the cook in the family (unless I'm taking over the kitchen), cooks recipes my grandmother cooked, and she cooked the ones her mother did (this really just means a lot of condiments). But hey, that's my childhood.
Unfortunately, my home kitchen is so small that my mom declines my help when I volunteer to help her cook dinner. If I want to cook, I have to make desserts.
I think most flan recipes don't have an alcohol component, but this one does. It is a light dessert that manages to satisfy your sweet tooth without making you feel too full afterwards. I've changed the alcohol to ones you can more easily find here in the U.S. This recipe calls for cognac or bourbon, but if you have bourbon, I think you will get a better result.
Latin Flan
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Servings: 4
Ingredients
- Caramel sauce:
- 1/2 cup granulated white sugar
- 2 teaspoon water
- Custard:
- 3 eggs or 2 eggs + 2 egg yolks for smoother texture
- 1-1/2 cups whole milk
- 1/2 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- Extra caramel sauce:
- 1/2 cup white granulated sugar
- 2 tablespoons water
- 1-2 teaspoon bourbon/cognac
Step 1
#SpoonTip: You will see foam forming on the surface on the milk mixture when it's getting to boiling point.
Step 2
#SpoonTip: Don't mix the eggs too much or it will create little spots in the flan... it might not affect the taste but we want a smooth, creamy texture that simply melts in your mouth.
Step 3
Step 4
Step 5
Step 6
#SpoonTip: I suggest you don't stir it and just let it caramelize by itself. If you need to spread the water, hold the sauce pot handle and just move the pot side-to-side.
Step 7
Step 8
Step 9
Step 10
Step 11
#SpoonTip: You know the flan is ready when it jiggles a bit but not too much like liquid. You might want to cook it more, but that will make the custard have spots and a more egg-ish texture.
Step 12
Step 13
Step 14
Step 15
Enjoy!