Monday, March 9, 2015

Spanish Caramel Flan Recipe

This is a very special and exclusive recipe. It was my dad's famous dessert he always made for special occasions or just because. After he died, I never quite got the recipe right, until years later after many attempts. He always cooked the best foods and I enjoyed cooking alongside him. It was those ordinary afternoons that I will always remember and cherish, because it was more than just cooking, it was passing on memories, great food, culture, and love. Now I cook with my girls regularly, and write my creations down in hopes to cultivate a strong family bond and happy memories. Food is a personal privilege a lot of people take for granted and waste because it's abundant in some places. I know that food is more than that. It's closer to our hearts than we think, because we get pleasure from it, and share it with those we love. In memory of my dad I share it with you <3.

Spanish Caramel Flan


8-10 eggs (large eggs; if the yolks are really small use 10) 
1 can condensed milk 
1 can evaporated milk 
12 oz whole milk 
3/4 cup sugar 
1 Drop of liquor (whiskey, vodka, whatever really, just to cure the eggs) 

Caramel (melt separately):
1/2 cup sugar, melted over medium heat until golden dark brown.

Optional: A few sprinkles of nutmeg and cinnamon.


1) Preheat oven to 350 degrees. Put a large pan, like a foil pan, filled with water in the oven while it preheats. Your pan for the flan needs to fit inside. Like a bath.

2) Drizzle caramel in the pan, I love using the bundt pan. Put flan mixture inside on top of caramel 

3) Bake at 350 degrees for about an hour. The middle should come clean with a toothpick. 
4) Let it cool and then cover and put it in fridge overnight before serving.  

5) To flip it over in a flat serving plate; run a knife around the sides of the pan and put a plate over the top of the pan before you flip it.