In honor of an office mate’s birthday this weekend we had a brief celebration on Friday. Judy, a coworker of mine (and the keeper of the spirit of Greensboro), was the organizer and insisted that we turn the party into a blog post. And being by far one of the most creative people I know, Judy recommended a flan with edible flowers as a garnish. She brought champagne and melon balls. I obliged and made my mom’s recipe for flan. My mom makes this almost every year for Christmas and I always watch her make it but never actually attempted the recipe until this year. I was pleasantly surprised that it is a super easy and inexpensive dessert to make!
1 can evaporated milk
1 can sweetened condensed milk
1/2 cup sugar
2 teaspoons vanilla
Beat 6 eggs in one bowl. In another bowl, combine 1 can of evaporated milk, 1 can of sweetened condensed milk, 1 can of water (use the sweetened condensed can for measuring). Strain the eggs into the milk bowl and then add vanilla. Wisk together to combine.
Heat about 1/2 cup of sugar in a skillet until golden. You will need to keep scraping the skillet to prevent burning. This stuff is HOT so be careful. Do not stop stirring and scraping until it is ready. Pour it into the bottom of a large ceramic dish and swirl around to cover bottom. If it does not completely cover, don’t worry. Pour in the flan mixture and put the dish in a water bath. Cook at 350 degrees for about 1 hour and a half. Jiggle the dish to see if it isn’t liquid like – but still moves. Refrigerate at least overnight. To plate, run a knife around the edge of the dish a couple times to separate. Then flip quickly onto a platter.