That’s right. I said flan. Which I have no business making. But the boy’s been bugging me about it for about a year, and I actually had a recipe from a friend’s mom, and well, what the hell else was I doing this gloomy Sept. Saturday?
So I made flan.
Rather, I tried to make flan.
I was actually afraid it might turn out, which meant I wouldn’t get much of a blog post out of the experience. Yes, things were going that well for a while.
I shouldn’t have worried.
Here’s the recipe:
1 can evaporated milk
1 can condensed milk
12 oz. milk
8 oz. cream cheese (softened)
1 tsp. vanilla
Whisk the evaporated, condensed milk and regular milk together
In a blender, blend the cream cheese (softened) together with the eggs
Combine all of this together. Utter a little prayer to the cholesterol gods while you’re at it.
Heat 1 cup of sugar in a skillet. Pour this into your dish. Add the milk mixture.
Bake at 350 in a bain marie for about 1 hour and 10 minutes. (it should look firmly set)
Rest for 10 to 15 minutes
Refrigerate for AT LEAST two to three hours.
Run a knife or spatula around the rim and flip onto a platter.
Voila! (or maybe I should say, Mira!) Flan!
Except for my flan wasn’t cooked through. I kept it in the oven for at least an hour and 20 minutes. Maybe I should have kept it in longer. Or maybe the culprit was my bain marie? But the outsides of my flan looked pretty set. It was the middle that was still jiggling.
Well, maybe it would set in the fridge. I let the thing rest, having learned my lesson about resting food after a few disasters with lasagna. Then I put it in the fridge and forgot about it.
Oh, and I realized I’d forgotten to add the vanilla. So maybe it wouldn’t be as sweet as some other flan.
Alas. When I pulled it out hours later, the middle still had not set.
How’d it taste though? The boy took a spoonful and ruminated. “It’s not bad,” he said. “Really eggy.”
I tasted it. Eggy, true. But not bad.
But not a flan, either. I couldn’t even flip it upside down on a platter to see how my brulee on the top came out.
Luke commented on how it might be good drizzled over a nice berry tart, and I agree. But that would mean I would have to make berry tarts, and I just don’t have the energy after spending the afternoon making a flan disaster.
Marisa, whose mom gave me this recipe so long ago, thought that maybe I should just say I made egg custard, and leave it at that. It’s a ruse I’ve tried before.
But I can’t leave it at that. I want to try this again, but maybe I need a different bain marie setup. Or maybe I just need to bake it longer. Maybe the vanilla is what makes it set. Who knows?
I’m balking at having to buy more eggs and condensed milk, though.
For now maybe I’ll just make some berry tarts…