Lovely Cuban Flan Recipe
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There is one thing that mother makes best. That is flan. Her flans are like super amassing. I wanted to share her recipe for amassing flan with the world. It seemed like something fun to write about.
I took a photo of all the steps. We are going to make an infographic about it, maybe. I don’t know. I am going to stick with what I do best. I am just going to post the best pics of the progress.
Hopefully, you will be able to understand the instructions. Some people work better with words, instead of pictures. The first thing you need is a pressure cooker type of mold.
One that comes with a top to seal the flan away. From then on, you prepare the ingredients. To make a flan, you need three or four egg yolks. You then add a tiny bit of salt to the eggs, before stirring.
You then add a can of condensed milk, and then a can of regular milk to the mix. Use the can of the condensed milk as a measuring stick. Both milks should be at a 1:1 ratio.
As a spice, you can add a little cap of concentrated vanilla. If you do not have vanilla, you can use a small slice of yellow lemon skin. Cut it real thin. Some people like it, others do not.
So, you can go with either vanilla, or lemon. It is your choice. Do not use both because they interfere with one another. Afterwards, stir, stir, stir. While this is stirring, you can get started with the syrup.
The syrup should be enough to coat the container for the flan. You need to water it down a little bit, but not too much. It is for the sweet edges of the flan. Anyhow, the syrup is made with white sugar, and cinnamon sugar.
You can choose the amount you want. After cooking and melting the syrup inside the flan mold, you need to remove it from the heat, and then maneuver the syrup around to coat the edges of the mold.
As you move it, it should get slowly cooler. Stop moving it about when the syrup slows down too much. Lastly, add the flan mixture. You must pass it through a strainer before putting it in the flan mold.
With the flan in place, cover up the flan mold, with the item it comes with, and some rough paper too. It should be water resistant. With the flan completely sealed away, chug it inside the pressure cooker.
Put some water, but not enough to make it to the top of the flan mold. If water gets inside, it can really mess with your flan, and ruin it. So, once you close the pressure cooker, have it run for 45 minutes.
When the cooker finishes, you need to put the mold in the refrigerator to let is cool down. Do not remove the flan from the mold while it is hot. It will lose its shape. Give it a couple of hours, and then it will be good enough to eat. I hope you find this information useful.
