The Best Flan Ever!! El Imposible

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Flan is a traditional Mexican custard – somewhat akin to a creme bruleé.  In Mexico, it is called “el imposible” which translates as ‘the impossible’, because it is SO hard to get it right.

My family, well, we REALLY like flan, & for years I’ve used a fussy & very elaborate recipe.  The draw back was that it used a ton of cream, & took a lot of time, & sometimes the texture was just a bit off.  Yesterday however, – New Year’s day no less, I found THE FLAN recipe.  I’ll never look back.

It is the HOLY GRAIL of flan.  Flavor, creaminess, TEXTURE…, & ease, oh my – this is it.

We invited some friends from Mexico join us for dinner (I’m always nervous serving my Mexican cooking to natives since I know so many great Mexican cooks), & served carne asada (marinated in mojo), pico de gallo, along with the tortilla land tortillas from Costco that you have to cook yourself (if you  haven’t tried them yet, you really should).

One of our guests, Ben said this, “you know when you go to an opera & the whole thing is exquisite, but then there are those few super high notes that you savor & they take you to a whole new level, & you go home completely content – especially because of those few exceptionally amazing notes?  That’s what the carne asada & flan were for me tonight”.  High praise indeed.

Really – the picture above was taken by one of our guests – he couldn’t cut into it until he took a photo.

I think my guests might be embarrassed if they knew that I told everyone that they each ate 3-4 servings of the flan.  So, I won’t tell you – I’ll just let you wonder how much they really did eat.

Did I mention the ease of this recipe?

If not – here it is.  This is a non-fussy very easy 5 ingredient flan recipe.  & I had everything on hand – & chances are, you do too.

Here we go

1.5 c. white sugar

2 cans evaporated milk

1 can sweetened condensed milk

6 eggs

2 t. vanilla

Heat panggangan to 325*

Place sugar in a heavy medium saucepan. Begin to heat on low & allow sugar to melt. This is a slow process, & you must tilt & turn the pan swirling the sugar back & forth to help the melting process. Continue until syrup turns a deep amber. Quickly pour into an 8 x 8 glass pan or ramekins. Tilt & coat the bottom & sides before it hardens. 

Place the milks, eggs, & vanilla into a blender.  Blend until well mixed. 

Pour into prepared (with sugar coating) pan (or ramekins). 

Place 8×8 pan (or ramekins) into a 9×13 glass pyrex or similar type pan & place in oven.  Carefully  add approx. 3 cups of water to the 9×13 pan to create a water bath – water should surround & nearly reach the top of the sides of the 8×8 baking dish.  

Bake for 60 minutes. 

Remove from panggangan (carefully) & gently remove flan baking dish from water bath.  Flan may still seem jiggly.  Allow to cool on wire rack for approx. 30 minutes, then cover gently with plastic wrap (lightly sprayed with cooking spray to prevent sticking), & place on wire rack in refrigerator for an additional 2-3 hours or more so that it can completely set.

To serve, run small sharp knife around flan to loosen. Set in hot water for a few minutes, or gently heat bottom of baking dish on the stove for a few seconds to thin the syrup. Invert onto a serving dish, allowing syrup to run over flan.  Spoon syrup onto each serving.  



Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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