I forgot when was the last time we made this recipe, but today we just had to make flan.

You see, I have a problem with any kind of custard. Once I make it, I end up eating the whole thing. It’s almost like when you eat one potato chip and then another and another, until you have gobbled down the entire bag.

That’s the same effect flan has on me. I lose all willpower.

There are so many ways to make this beautiful dessert. You can make it with coconut, with condensed milk, or just regular milk.

Whether you call it flan de leche, creme caramel, or caramel custard, this is a simple, happy dessert you must try. Enjoy!

Traditional Flan – Flan de Leche

Recipe from “Cuba Cocina” by Joyce LaFray

 Ingredients:

• 1/2 cup sugar, for caramelizing ramekins or custard cups
• 2 cups whole milk
• 1/4 teaspoon salt
• 6 large eggs
• 1/3 cup sugar
• 1 teaspoon vanilla extract

Caramel

In a saucepan combine 1/2 cup sugar and 2 tablespoon water over medium heat, stir until sugar dissolves and cooking once liquid turns golden.  Quickly pour caramel into six 3/4-cup ramekins or custard cups.  Carefully tilt each ramekin to cover the bottom and sides.

Flan

Pre-heat oven to 300° F.

Add milk and salt to a medium saucepan over medium heat.  Bring milk to a brief simmer.  Do not let the milk come to a boil.

Remove from heat.  In a mixing bowl combine eggs, 1/3 cup sugar and vanilla and beat well, until light and foamy.  Add milk to the egg mixture, whisk continually.  Pass the egg mixture through a strainer.  Pour mixture into caramel-coated ramekins.

Set ramekins into baking pan, then pour warm water into the pan (bain marie) so that it reaches about two thirds up the side of the cups.

Cook about 1 hour, or until custard achieves a golden yellow crust (not brown).  If water begins to boil add cold water to end the boiling.   Insert a toothpick in the center of the custard, when it comes out clean the custard is done.

Carefully remove from oven and pan, allow to cool to room temperature.  Then cover with plastic wrap and refrigerate until chilled.

To serve, run a sharp knife around  the edge of each ramekin.   Invert cups onto individual desert plates.