Carmen’s Famous Flan Recipe (Pg. 58)

Ingredients

There are 2 methods to cook the Flan described below:

Using a round aluminum mold, place the 3 Tbsp. of sugar with a splash of water to melt over medium heat until the sugar is melted and golden in color. Remove the mold from the stove and move it in a circular motion thus spreading the caramel thinly up and around the sides of the mold. This may take time to master but don’t worry, just have fun with it! The caramel will harden while you proceed with the next step.

Once you have completely blended the rest of the ingredients in a separate bowl, pour them into the mold using a strainer to separate out any solid egg particles that did not dissolve in the mixture. Tip: Use a fork or hand beater, not an electric mixer, to blend the ingredients.

Place the filled mold into a pressure cooker after covering it with aluminum foil. Hold the foil cover in place with a rubber band to prevent water from getting into the Flan. The pressure cooker must be filled with enough water to cover half of the Mold’s height.

Allow the Flan to cook for 16 minutes after the cooker’s pressure valve has started to whistle, then remove from stove. Allow the pressure gauge cooker to lower completely before opening the cooker or carefully place the cooker in your sink and allow cold water from the faucet to pour on its cover until the pressure valve is depressed and flush on the cover.

Alternative Method to pressure cooker: Use a Dutch oven into which to place the cover mold again, with enough water to cover half the mold’s height You will know your Flan is done by piercing it with a toothpick.

Allow Flan to cool, then chill it in refrigerator.

Flip Flan onto a serving platter just before serving.

* Add hot water into Dutch oven while Flan is cooking, if necessary.