Recently, my friend Jen of the blog The Whole Bag of Chips was asked by her middle daughter to make flan. Coincidentally, my youngest child who is approximately the same age has been nagging me to make Creme Brulee. Why these children suddenly both need European custard desserts is beyond me. They are alike in many ways. There are times when Jen is talking about her daughter and I could literally tell the same story about my son.
This blog post by Jen was definitely going to present some issues for me. She posted it the Friday before school starts. My son follows her blog religiously. It may be the only reading he did all summer. I already had a million things to to do. Back to school groceries needed to be purchased as well as last minute school supplies, laundry, packing of backpacks, preparing the Last Supper, etc. Flan was not really high on my list of priorities. It got moved up. Ugh. Fortunately, Jen’s recipe was very easy. Click on the link to read her post and see the original recipe.
I was encouraged by other family members to perhaps make flan that was not just plain flan. So, I improvised and added some cocoa powder and came up with a delicious Chocolate Flan.
1 cup sugar
1 can sweetened condensed milk
1 can non-fat evaporated milk
1 tsp vanilla
heaping 1/3 cup of unsweetened cocoa
1. Preheat oven to 350. Heat the sugar on medium low until it has completely melted and turned nice and golden brown. It’s going to take a while. Be patient. Don’t leave it no matter how badly anyone claims to need you. The sugar needs you more.
2. After the sugar has melted, pour it into a nine inch pie plate and twist it around to get as much as you can all over the bottom and sides. I didn’t do a great job with this. In fact, I did a terrible job. I didn’t realize I was supposed to get the melted sugar on the sides. Oh well. This turned out not to be an issue.
3. Combine the rest of the ingredients and mix well so there are absolutely NO LUMPS of cocoa.
4. Pour the milk mixture on top of the sugar in the pie plate and bake for at least an hour until it’s set. Mine actually needed an extra ten minutes. It looked too wiggly to be ready.
5. Remove from the oven and run a knife around the edge of the pie plate.
6. Cool for 20 minutes.
7. Put a plate upside down on the pie plate and carefully flip it over. It should flop right out on the plate. If not, my friend’s daughter recommends giving the pie plate a good smack. I was ready to but it wasn’t necessary.
The flan turned out great! We all tasted it hot out of the oven. Four thumbs up. I predict it will be gone by morning, or in the very least, by dinner tomorrow. Are you supposed to serve Flan with ice cream? I have no idea but it sounded good to me! I was not disappointed.
I don’t usually buy evaporated milk or sweetened condensed milk but I may add them to my list of pantry essentials. They keep forever, and this is a really easy and fancy looking dessert to make guests, should you make last minute plans to have some for dinner. It’s not too heavy or terribly sweet.
And about that list I mentioned earlier? It also included making something special as an after school treat for the first day of school. Problemo solved.