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Cooking in the Kitchen with Anne: Creating Creamy Caramel Flan, A Latin American Favorite Dessert

Updated on March 1, 2016

Delicious and Custardy

5 stars from 1 rating of Caramel Flan

Latin America Dreaming

I've never traveled to Latin America, (yet). However, I've lived in Arizona, and I've had a lot of friends from South of the Border. Flan shows up on every menu in the Southwest U.S.A. My friends from Argentina also make this dessert a lot, and whenever they ask me what to bring for a dinner at my house, I ask them to bring Flan. It is the perfect finish to any meal, whether it is Latin in nature or not.

This recipe is a personal version from Marcus, a friend of mine from Puerto Rico. I worked with Marcus in Phoenix, and he shared his favorite recipe with me. Now I'm sharing it with you, As you can tell, Flan gets around!

I hope you enjoy making it and eating it. Be sure to let me know how it turns out.

First You Need to Make The Caramel Souce

Caramel Sauce Ingredients

  • 2 cups sugar

Caramel Sauce Instructions

  1. Before you make the caramel, make sure that you are ready with whatever you’re going to cook the flan in (Clean/placed nearby). I use a pie pan or a bread pan usually. You don’t want it too thick, or it will take too long to cook. To make the caramel, melt the 2 cups of sugar in a pan at around medium heat. You don’t want to burn the sugar, it will be ruined.
  2. As soon as the sugar is melted, pour the sugar into your pan, roll it around the corners and the sides. Try to have an even spread around the pan. You’ll want to be holding the pan with some oven mitts,

Flan Filling Ingredients

½ stick of cream cheese
1 can of evaporated milk
1 can of sweetened condensed milk
1 egg
1¼ teaspoons vanilla

Flan Filling Instructions

Blend all ingredients until smooth.

Preheat oven to 350˚ F.

Pour filling into caramel coated pan. Make it around 1 to 1½ inch thick. Bake in a water bath for around 1 - 1 ¼ hours. I usually check it at 45 minutes. Time needed depends on the pan size and thickness. Flan is done when a toothpick inserted in the middle comes out clean. Let cool completely before refrigerating. Refrigerate overnight.

Before flipping onto a plate for serving, loosen the sides with a knife. It should come out easily, with caramel dripping all over…..don’t waste the caramel sauce, it’s the best!

You can serve it plain or top it with whipped cream and berries.

So That's It!!!

I hope you enjoy this recipe as much as I do. Please let me know how it turns out for you.

Anne Jantz

Fantastic Phoenix, A Little Piece of my Heart Is There


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