'Flan' Recipes and Food

Stephanie from Arizona (Contact Member) -

I have had Flan in the past and love it. Here's a very easy recipe - even I can make it:

FLAN DE CARAMELO (Caramel Custard)

1 can evaporated milk

3 eggs

1 teaspoon vanilla

1/4 cup sugar

1/2 cup sugar (for caramel)

On the upper pan of a double boiler place the sugar with 1/4 cup water to make a caramel.

Mix the milk, eggs, vanilla and sugar and pour in the caramel pan. Place over a double boiler and cover. Let cook over medium heat for 1 hour until the custard is set. Let cool completely and then place in refrigerator. Once cold turn over onto a serving dish and serve.

Comment #1 RiverQueen from Universal Studios (Contact Member) -

Okay, it sounds like a very nice recipe for flan but what has this got to do with Panama? Is flan a main dessert in Panama or is there something from Panama that is in it?

I'm not sure how this relates to the topic?

Comment #2 Jules from Vegas, baby (Contact Member) -

I did a search online and apparently flan is a traditional dessert in Panama. I don't like it too much myself - it's too sweet!

Comment #3 David Cooked (63.176.159.153) -

Can you feature some more Panama dessert recipes. I am craving to try one myself and prepare it myself. Thanks in advance.

Comment #4 ReiAyanami (63.176.159.245) -

same recipe as my mother always makes.

Comment #5 Dexter (63.176.159.207) -

I would like to see some more recipes please. I need some for school.

Comment #6 David Arch (63.176.159.31) -

Hi there David Cooked, here is a recipe for you. Well I hope you really do cook.

Leche Flan Ingredients:

* 1 can (390g) evaporated milk

*1 can (390g) condensed milk

*10 egg yolks

*1 teaspoon of vanilla extract or lemon essence

For the caramel:

1 cup sugar

*3/4 cup water

Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.

Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the molds.

Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.

Gently pour the mixture on top of the caramel on the aluminum molds. Fill the molds to about 1 to 1 1/4 inch thick.

Cover molds individually with aluminum foil.

Steam for about 20 minutes

Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.

Let cool then refrigerate.

To serve: run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and quickly turn upside down to position the golden brown caramel on top.

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Comment #7 Natascha (63.176.159.22) -

Flan is typical for Spain, and for a lot of Latin-American countries including Panama. It actually comes from Spain originally, was adopted by these countries.

If you like flan, you'll love another typical desert in Panama (in Mexico, Caribbean too): The Tres-Leches-Cake. Means three-milk-cake. Absolutely delish, but has about a million calories a piece!!!

Try this link for a recipe:

• Tres Leches Cake Recipe

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