CUBAN FLAN(EGG CUSTARD)
This was my mother's recipe. She used a pressure cooker, but I don't have one, so I used the stove and the oven. Works just as well. Less dangerous too. Bc I use fat-free ingredients and Splenda, I call this my diabetic version. Has less calories/sugar/cholesterol than a regular flan, particularly if you use Egg Beaters(or similar product) and use Splenda.
- eggs (or can use egg beaters)
- 1 can(s)
- fat-free evaporated milk(8 oz)
- 1 tsp
- pure vanilla extract
- 1 c
- milk 2 %(you can use whole milk if you prefer)
- 1 c
- splenda or truvia or real sugar
- 1 1/4 c
- water to make caramel
- 3/4 c
- sugar(cannot use substitute sugar)
1Preheat oven to 350 Degrees F. In a large bowl, mix all the ingredients except the REAL sugar/water for the caramel. Set aside. Be sure to wash the top of the can and shake it well before pouring.
2Using a 3 qt Corningware casserole(it's what I use, but if you have another mold you can put on both stove top and oven, you can use that too.), put in water and sugar. Heat until sugar is boiling.
3When it turns golden brown(makes a caramel), and using pot holders, swirl the caramel so that all sides and bottom of mold are completely coated. This prevents the flan from sticking to the sides of the mold.
4Pour the mixture into the mold. Put the mold onto a pan half-way full of water(Bain Marie) and put in oven for 45- 55 mins. When you insert a knife into the middle of the flan, and the knife comes out dry, the flan is done.
5Again using potholders, place a serving platter over the mold, and quickly turn it over. This can be a little tricky. If the flan sticks, turn it back and carefully run a knife around the edge of the mold to loosen the flan. Then turn the mold upside down again over the platter. Cool and serve.