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May 23, 2016

Latin America Project

The origin of the flan dates back to Rome, when they first started to keep chickens. It then passed to Europe after being conquered by the Romans. From Europe, Christopher Columbus brought the flan to Mexico and South America. I was surprised when I saw coffee flan and some other types including fruits like berries. 

Flan Mexicano (Mexican Flan)

"Delicious flan, you will love it!"
·         1 cup white sugar 
·         3 eggs 
·         1 (14 ounce) can sweetened condensed milk 
·         1 (12 fluid ounce) can evaporated milk 
·         1 tablespoon Mexican vanilla extract 
1.       Preheat oven to 350 degrees F.
2.       In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. You are carmelizing the sugar. 

It will take 20-30 minutes to get it to a smooth melted state. 

Don't be tempted to taste it or you will burn your finger or tongue. Helpful tip: keep some Young Living Lavender essential oil or Lavaderm nearby in case you burn your finger.  Http://

Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

3.       In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

4.       Bake in preheated oven 60 minutes. Let cool completely.
Here is what it looked like when we took it out. 

5.       To serve, take a knife and go around the glass dish to release the flam. Then, carefully invert on serving plate with edges, when completely cool. Best to cool in fridge for four plus hours and serve chilled.

This dish was creamy and delicious. It was a bit too cooked at the edge of the custard, which is better to eat first than last. Other than that, I loved the flan. 

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