🅈🅄🄼, 🅈🅄🄼, 🄵🄻🄰🄽!

Growing up we’d get invited to birthday parties and when it was time to cut the cake, every time there would be something different paired up with the cake. There would either be some Mexican Jello or flan on the side with the cake. I remember the day I tasted flan for the first time I knew I no longer wanted Jello with my cake. However, I came to learn every flan is made differently, tastes differently, yet still so good. 

One day at my cousin’s birthday party I got some flan and it was amazing. I loved it, so I decided to ask my aunt where she bought it from or who made it. Turns out she had made it, you never know what other skills family members have until you’re taken by surprise. You know when you love the taste of a food so much you want to eat it often, daily if possible? Well I loved the flan so much I asked her to give me the recipe so I could try to make it. She taught my mom and I how to make it. So here we are now, I am sharing this recipe that I learned not that long ago. 

This flan can be paired up with cake on the side or by itself. You can make it for birthday parties, work lunches, even for the holidays for dessert. The best part is it is easy, not too costly, and you can find the ingredients in most stores, in fact you might even have some now in your kitchen. Let’s get started.

🍧 𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉𝓈: 🍧

🍧 𝓓𝓲𝓻𝓮𝓬𝓽𝓲𝓸𝓷𝓼:🍧

Make caramel (top part golden color of flan)

1. In a medium saucepan over medium-low heat, melt sugar with a spatula, you can increase heat until liquified and golden/caramel color.
2. Once melted carefully pour the caramel(sugar) into the 8 inch round cake cooking pan and coat the pan with the sugar on the bottom of the pan, and on the sides (most of it should be at the bottom). Let this cool for 5 minutes. 

In the meantime let’s make the flan:

3. Add the 5 eggs, condensed milk, evaporated milk, 1 tablespoon of vanilla extract, and 1 half spoon of coffee to a blender. Blend for 20 seconds until smooth.
4. Pour the mixture of the eggs, condensed milk, evaporated milk, vanilla extract, and coffee in the pan with the melted sugar(the 8 inch round cake cooking pan). 
5. Place this pan in a bigger shallow baking dish (can use any big pan as long as you can add a water bath and won’t overflow). Fill the dish with water halfway on the outside of the pan. 
6. Place it on the stove. Cover flan with aluminum foil. Leave it on medium low heat for about 1 hour and 15 minutes, or until you see the center jiggle. 
7. Remove the pan(flan) from the dish(water bath), remove the foil, and let it cool for about an hour.
8. After the hour, refrigerate overnight (at least 4 hours) before serving. 
9. Next day or when ready to serve, check that it hasn’t stuck to the pan, place a plate on top of the flan and flip it so that the caramel/golden side is on top.

And there you have it, cut out a slice, and taste. If you like it as much as I do, make it a second time, a third time, as many times as you’d like. Enjoy some Flan!