Miriam’s Flan Recipe

I have been fortunate enough to have my family's no-fail flan recipe for years, which my sister Miriam graciously shared with me. This dessert holds a special place in my heart as it was the first one, I learned to make from scratch in the 80s, and the first one I ever made for my husband back in 1991. Since then, it has become one of his all-time favorites.

Receta de Flan dominicano: Aqui.

As today marks Father's Day in the Dominican Republic, I asked my husband what he wanted for this special occasion, and to no surprise, he picked flan! I couldn't resist making two, as one is simply not enough. Check out the photo of the second flan below.

The key to achieving a flawless, smooth finish with a gelatin-like custard flan is to slowly mix and cook the ingredients. However, one day I decided to take a risk and beat all the ingredients in a blender to incorporate as many air bubbles into the mix as possible. This daring move resulted in a flan with numerous holes filled with caramel. While it was incredibly delicious, it didn't have the smooth finish we typically look for in this dessert. To my surprise, my husband loved it and declared that this was how he wanted his flan from that day on.

I initially disagreed, believing that flans are not supposed to be like that, but my husband insisted that the taste and the way the caramel syrup stuck to the bubbles made it perfect for him. Since then, I've struggled to replicate the air bubble-filled result of that day, but I continue to try.

Regardless of how you prefer your flan, it is a perfect dessert for any occasion. It is so easy to make that you'll want to try making one yourself right now. So grab your can opener and keep reading for the recipe.

The color of the caramel should be like this when removed from heat it will continue to cook and will get a tad darker. From start to finish to get the caramel to this stage takes about four minutes.

Three tablespoons of vanilla may sound like a lot, but it is just perfect to get that delicious vanilla taste for this flan recipe.



My way of setting the bain-marie. I bake uncovered for speed and to get a nice color overall.



1-2-3 steps and you have your dessert ready to enjoy!



If you like what you see wait until you see the last photo below the recipe, it is one to grab a spoon and eat it!

Miriam’s Flan Recipe

Easy three-step classic and homemade flan recipe, also known as caramel flan or vanilla flan. A perfect cool summer dessert.

Ingredients 

Caramel: 

 1¼ cup sugar

 2 teaspoons vanilla

Flan (custard): 

2 cans of evaporated milk or whole milk

1 can sweetened condensed milk

5 whole eggs slightly beaten

¼ teaspoon of salt

3 Tablespoons brown vanilla extract

Instructions: 

1. Make the caramel: Place 1½ cups of sugar and two teaspoons of vanilla in a non-stick pan over medium fire (no water is needed). The sugar begins to melt and darken in the edges, stir from the sides into the center to melt evenly and prevent it from burning. After the sugar melts completely and obtains an amber color pour into baking pan. This process can take about 4 minutes. Hold the pan with oven mitts and tilt to get the entire bottom and at least an inch of the sides covered in caramel. Leave to cool to allow caramel to harden. Note: The caramel will be very HOT and will continue to darken after you remove it from the fire; therefore, do not let it get too dark. I use an 8” or 9” pan that is 2 ½ inch tall.

2. For flan: In a bowl mix the evaporated and sweetened condensed milk, slightly beaten eggs, salt, and vanilla. Stir slowly with a spoon or whisk until completely combined, pour into a sieve, and slowly pour into the caramelized pan. Note: The more air you incorporate into the custard, the more holes you’ll get in the texture.

3. Place in a double boiler and bake at 400˚F 200˚C or cook over the stove for 50 -60 minutes until set but still soft. It will settle even more once it has cooled. Leave to cool on rack and refrigerate until completely cold or preferably overnight. At serving time, run a knife or rubber spatula to separate all sides from pan, and invert flan into serving plate. You should get a perfectly golden brown topped delicious flan. Garnish with cherries, nuts, dried fruit, dulce de leche or whipped cream. Go ahead fall in love with your flan and enjoy!

Yield: 10 servings.

Notes: 

a) For a spiced caramel add a pinch of ground cloves and cinnamon to the sugar.

b) To make coconut flan, substitute one can of evaporated milk for coconut milk.

c) While baking or cooking in bain-marie, make sure enough water is kept in pan to prevent it from drying. If water is left to boil your custard will also boil and will have a texture with holes. Not that that is bad, but aesthetically might not be what you want.

Children’s children are the crown of old men,And the glory of children is their father.~ Proverbs 17:6

Chocolate Flan

I believe that all days should be days of friendship, love and are full of excuses to eat yummy desserts such as the one I present to you today. This flan is one of the desserts I will be making for Valentine's Day but I have to admit that I make it quite often.

This chocolate custard is exquisite, a classic among chocolate lovers and an alternative to the chocolate bon bons that are very much consumed this time of the year. This dessert recipe is simple and inexpensive, but this shouldn't make it any less delicious or elegant enough to be served on a special occasion.

Unlike the  vanilla flan which I do from scratch, for this flan I prefer to use the instant custard packets. This makes it easier to prepared because there is no need to use the oven and requires less time in the fridge.

Chocolate Flan 

Ingredients:
½ cup of semi-sweet chocolate chips or 2 ½ Tablespoons of cocoa powder
1 envelope (of 4 servings) of Goya Flan or Royal  brand
1 cup milk
1 cup cream
¼ cup sugar
1 teaspoon of vanilla


For the Caramel
½ cup granulated sugar  

Preparation:
1. Prepare the caramel (instructions below), caramelize the pan or pans where flan will go.
2. In a saucepan mix the chocolate and milk, heat until well blended and set aside.  
3. In another pot add the content in the envelope and cream, mix well, add previous mixture of chocolate milk and vanilla. Stir and cook in moderate heat just until boiling point.  
4. Remove from heat and pour into prepared molds or cups. 
5. Leave at room temperature until it is cool, then place in the refrigerator until cold and ready to unmold. Serve cold. If you want you can decorate with whipped cream or meringue.

Yields: 4 half cup servings. (I prefer to make only 3 servings) To serve six double the recipe.

I do not use the golden caramel that comes in the custard box because I do not find it's taste pleasing. I feel it tastes like maple syrup, it goes well with pancakes or waffles, but not with flan.

For the caramel:

Many recipe use water and sugar but it always comes out wrong ( for me that is). I now make it like my lovely sister, Miriam, taught me:

In a nonstick pan place  ½ cup sugar and cook over medium heat. The sugar will begin to melt and turn brown at the edges first. With a wooden spoon move the edges from outside to the center to help it melt in a uniform way and prevent it from burning. When all the sugar has melted and has obtain a golden color, it is then ready to cover the mold where you will place the flan. Note: Do not let it turn to dark, or it will taste bitter.

Do not forget to be romantic with your partners. In a few minutes and by a candlelight, you can enjoy this delicious dessert for a special occasion. May love reign in your homes and in your marriages.

Receta en Español para Flan de Chocolate: AQUÍ.

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up.- Galatians 6:9.