Friday, October 18, 2013

Foodie Friday: Harvest and Thanksgiving let's feast!

Hey everyone!  Today Nancy from Nancy Blokland Pottery is going to share a delicious recipe with us!

I love food and some of you know, I was a Cuban cook for some years, and learned a lot of good recipes along the way.  We are coming into what I call feasting season, October to December.  This is a great recipe with even a pumpkin variation to add to make it seasonal.  You are sure to impress your guests with this one, if you call it CREME CARAMEL.  Enjoy! Disfruta!!

Flan, or Creme Caramel

1 cup Sugar
1/4 cup Water
4 Eggs, beaten
1 (14 oz. can) Sweetened, condensed milk
2 cups Whole Milk or Water
1/2 Tsp. Vanilla
1/2 Cup Sugar

1. Preheat oven to 350 degrees Fahrenheit.  Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar.  Place over medium heat and boil the sugar, without stirring, until it just starts to tun a honey brown, around 10-15 minutes.

2. Remove the caramelized sugar from heat an dpour into a 9-inch cake pan or in equal amounts into each of the 6 individual ramekins, swirling to coat the bottom.  You may not need all the sugar.  Place the cake pan or ramekins in a baking pan large enough to hold them without touching.

3. In a large bowl, beat together the eggs, condensed milk, whole milk or water; vanilla and 1/2 cup sugar until smooth.  Pour into the cake pan or into each of the ramekins.

4. Fill the baking pan wiht enough warm water to come about 2/3 of the way up the sides of the container.  Place in the over and cook until a knife inserted into the center of the custard comes out clean-anywhere form 45 minutes to over an hour.  Do not overcook your flan or it may curdle.

5. Remove the custard(s) from the water bath and chill well.  Run a knife around the edges of the custard, invert over a serving dish and serve.


  • Flan de Cafe (Coffee flan): add 3-4 teaspoons of instant coffee granules to the milk-egg mixture.
  • Flan de Coco (Coconut flan): substitute 2 cups of coconut milk for the sweetened condensed milk or simply stir 1/2 cup shredded coconut into the milk and egg mixture.
  • Flan de Pina (Pineaplle flan): Makes 4 servings: Carmelize the sugar and pour into containers as above.  For the liquid, boil one cup of pineapple juice with 1 cup sugar until the sugar is dissolved and the liquid is reduced to about 1 cup.  Allow the juice to cool, then beat in 4 eggs until smooth.  Pour into individual ramekins and proceed with the recipe.  Popular in Puerto Rico
  • Pumpkin Flan: increase to 5 eggs and add 1 cup pureed pumpkin, 1 tsp of cinnamon and 1/4 tsp ground ginger

Make sure you follow along on for all things Pottery and otherwise on Nancy's Blog!

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