Creek Speak April 2017 - Page 24

Vanilla Flan

Desserts are often seen as chocolate, fruitful delights, which isn’t a bad thing, but, in the rush for mint, or cookies and cream, we seem to have forgotten the humble and delicious beginnings of vanilla, a flavor often seen as plain, or too mild for a world of exotic delights, a stereotype this recipe breaks

Ingredients: Flan

¾ cup sugar

1 can evaporated milk

1 cup sweetened condensed milk

3 large eggs

2 tsp vanilla paste

1 tsp vanilla sugar

1 tsp rum

Ingredients: Vanilla Glaze

1 tbs vanilla paste

½ cup milk

Preheat: 325 degrees

Heat sugar in a small and sturdy bowl, until a nice caramel color, quickly pour into the bottom of a nine inch pie pan and coat the bottom

Combine evaporated and sweetened condensed milk in a bowl with the eggs, vanilla paste and sugar, and rum in a bowl, and pour into the pie pan, (which should be in a roasting pan with one inch of water around it) before baking for 45 to 50 minutes. Once done, remove flan as cleanly as possible, before setting it to cool for four hours, or up to a whole night. Once ready to be eaten, mix the vanilla paste and milk together and whip it, before coating the flan and cooling it for another minute before serving it