Vanilla flan from Cooking with Too Hot Tamales: Recipes & Tips from TV Food's Spiciest Cooking Duo by Susan Feniger and Helene Siegel and Mary Sue Milliken

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • loehmichen on January 31, 2020

    Condensed Milk notes- Use the 8 qt wide opening stock pot. Spray the bottom and sides with oil spray, wipe w paper towel. This helps with sticking. Warm up milk, 2 cups at a time in microwave for 35-40 seconds or 65-70 degrees internal temp. Pour the milk into the stock pot. Bring to almost a boil, stirring constantly. Reduce heat to Medium (5), cover partially, and let cook for 45 minutes, stirring very frequently to avoid scorching and sticking. Heat can increase to 6 after 30 minutes or so. Add the sugar after 45 minutes, reduce heat back to 5 and continue to cook for another 10-15 minutes. Caramelized sugar notes- Use a thinner gauge sauce pan, like the 2 1/2 qt Revere Ware sauce pan. When sugar water boils(temp at 5) add 1/4 tsp lemon juice. Okay to gradually increase heat to 7. Do not stir! Swirling pan every 5 minute or so is good. Process takes about 30-40 minutes.

  • Bloominanglophile on September 15, 2013

    This and the homemade sweetened condensed milk recipe is the same as those in their book Mesa Mexicana. I love this flan, and I prefer it over those made with cream cheese. Some tips: Add a small squeeze of lemon juice to the sugar and water before caramelizing to prevent crystallization. Cook your caramel slightly darker than the shade you want--it always seems lighter once poured in the pan. To help judge when the flan is done: it is not ready yet if it moves like waves when the side of the pan is tapped (like ripples of water when a stone is thrown into a pond); when it moves as one mass and "rocks" like a rocking horse when the pan is lightly (barely) shaken, it is done. If you turn the flan out and see a lot of big holes in the side, you have overcooked your flan. The smaller the bubbles (or no bubbles!), the better. Hope this helps!

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