Thursday, June 3, 2010

Flim, Flam, Flan

My daughter had a Spanish final project to do and decided to do a presentation on flan.
She did the project by researching the history of flan (which was very interesting believe it or not) and then making a traditional flan and making a power point presentation on it all.  I think she did a great job.
Her finished project (not quite cooled so it looks a little lumpy)

Here is the recipe she used from Cocine A Gusto, a great cookbook I picked up when mom lived in Puerto Rico.  It's published by the University of Puerto Rico, but is actually a really old cookbook originally- I think the first publishing date is in the 1950's.  (That made for interesting Spanish cooking terms.)

The recipe: (translated for your pleasure)

6 eggs
3/4 cup of sugar
3 cups milk
1/2 teaspoons of salt
1/2 teaspoon of vanilla (we used 2)
For the Caramel-
1 cup sugar
2 tablespoons of water

Beat the eggs enough to mix the yolks and whites.  Add the rest of the ingredients and stir.  Prepare the caramel and pour a little in the bottom of each of the molds or ramekins.  Fill the molds and place in a pan with some hot water (water bath or bain marie.)  Cook in the oven (not preheated) at about 350 for one hour.
Makes 8 flans.
 Making the caramel (cook the sugar in a pan stir until it browns and bubbles)
Filling the Ramekins


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