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

Monterey Jack Scalloped Hasselback Potatoes

Don’t know what to prepare for dinner? If you want to treat your family and guests to a delightful dish, try these scalloped hasselback potatoes. The classic recipe was invented by a chef in 1940 for the Hasselbacken restaurant in Stockholm, Sweden and to this day they continue to serve this dish there. Preparing simple potatoes the Swedish way turns them into an elegant and unforgettable dish. If you have not already gone hasselback, then go now.

On this occasion I have combined Monterey jack and sour cream as topping for these delicacies, and

Nectarine Fruit Crumble

This nectarine crumble is so delectable!! What I love about this dessert is the combination of pecans, oats and the fruit cooked in its juice. This is a dessert to enjoy and to prepare often because it is too easy to prepare. You can use this same recipe to prepare an apple crumble, pear or plum crumble.

I thank all my blog readers who write to thank, congratulate and greet me. You really surprise me and encourage me to continue publishing even though at times I feel I won't be able to continue blogging. God is my strength a guide in all I do, but you, readers are my motivation to continue with this blog. My daughters are also great inspiration a motivators because every time I post, it's one less recipe they can't say they do not know how to prepare, lol.

I mixed all the dry ingredients before adding butter for photo purpose, but the steps are a bit different. I will explain in the recipe's instructions below.

Morir Soñando (Dominican Orange and Milk Drink)

Die dreaming, not the act of dying, but instead the name of a delicious and refreshing orange and milk juice that is mixed with evaporated milk. It tastes heavenly delicious that it makes you think you're dreaming.

En Español

This is a tropical, exotic Dominican juice, ideal for those hot summer afternoons when you crave something refreshing. It's extraordinary and so easy to prepare. It tastes like orange creamsicle, so delicious it will probably make you feel like you can "die dreaming". The traditional sweet orange morir soñando recipe calls for orange juice (store-bought or freshly squeezed), sugar, whole milk and vanilla, very similar to the orange julius of 1929, but in this post I share the bitter orange recipe which is my favorite. It tastes the same but it's just a bit stronger.

WARNING: All this juice has as dangerous is the name, you can confidently drink it. Dream on, you will definitely not die! Enjoy!

 One of the bitter orange trees in the farm. What you see in the background is where we used to

Cold Dessert (Dulce Frío)

If you are looking for a delicious dessert that is prepared in five minutes, then you need this  Dominican cold dessert recipe. There is no baking or cooking involved, nor a need for eggs, butter, or flour. It is so eeeeeasy, you'll want to prepare this cold dessert more than once this summer. I recommend it as a project for kids and teens since it is easy to prepare and it will make them feel happy and proud to help mom or dad with dessert. It could be presented as a charlotte with cookies or lady fingers on the side, but I decided to prepare it traditional Dominican style... with fruit cocktail on top.

I learned to prepare this dessert with my sister Miriam when she visited us back in 2006. We were all enchanted by it at home. Over the years I lost the recipe and yesterday I emailed her to verify the measures of the ingredients. I immediately prepared it to satisfy my daughter's request. She wanted dulce frío exactly like her aunt makes it. It was delicious! Thank you dear sister for sharing the recipe.

Ice Cream Cone Cookies

I made these ice cream cone cookies a couple of weeks ago for my daughters, and I enjoyed decorating them so much I had to share it. These would make a perfect treat for a summer celebration or to give to the guests who will visit us this season. That is if they notified you in advance and don't show up as a surprise at your door!

I don't own an ice cream cone cookie cuter at the moment, so I used a cone-shaped pattern made ​​out of cardboard, a cloud cutter, a heart shape cookie cutter and a decorating tip for the cherry. Of all the cookies I've made, these are the ones I like the most ... well it seems that every time I decorate cookies those become "the ones I like the most" lol. I love cookies, and cupcakes and cakes, but you already knew that.

Have a happy Summer!

Cupcakes and Friends

Last Sunday my daughter had a small get together at home with friends to make cupcakes. I loved that they used a recipe from this blog to make their own cupcakes from start to finish. What I did not like was that I was not the one baking the cupcakes, but I did take advantage of this opportunity and prepared a few treats to surprise them:). At the end of this month they are graduating from high school, so this will be a good memory for Ruby from a few of her friends.

I want to congratulate them on their victory in preparing the chocolate cupcakes with Nutella and Italian meringue. The cupcake tasted DELICIOUS! I loved watching them decorating the cupcakes making rosettes and swirls. Great job guys!

Ruby, Christine, Noheli, Marlen, Estephany, Kelsie, y Paola.

The only boy that was present was Francisco, and he had a chance to "really" enjoy the cupcakes!

The following are cake pops, marshmallow pops, alfajores,  Minnie and Mikey fondant covered cookies, Mexican wedding cookies (polvorones), Dominican meringue cookies (suspiritos) and profiteroles filled with a chicken spread, were all done my me. For the delicious chicken filling recipe go here. At the end it all came together like I had planned it with anticipation, but I am not an expert in this of party tables. Pinterest is of great inspiration for me and I am planning on organizing many tables like this or better for my family when they come to visit me from USA.

I do have a problem with leaving everything out in the open for a long time, so I manage to cover  a few things with treat bags and jar tops. I always wonder how cold and warm desserts are kept at their required temperature without spoiling while they are on display in dessert tables in most cases many hours? Do you have any tips or ideas for party tables?

A few ideas...

I have a weakness for saving jars and bottles to recycle them.  I used maraschino cherries to display the meringues and the polvorones.

As cake pops and marshmallow  pops stand I used foam pieces covered in aluminum and decorated the border with red ribbon. Color paper or gift wrapping paper make wonderful covers as well!

Have a sweet day!

Flee the evil desires of youth and pursue righteousness, faith, love and peace, along with those who call on the Lord out of a pure heart.~ 2 Timothy 2:22.