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Flan
By Chef Maria Cummins
Course
dessert
Cuisine
latin-american
Servings
6 (5oz. Baking Cups)
Ingredients
- 1 cup boiling water, or as needed
- 1 teaspoon water
- 1/2 cup white sugar
- 6 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 (13 ounce) can evaporated milk (or use whole milk)
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325 degrees F (165 degrees C).
- In a heavy saucepan, combine 1 teaspoon of water and 1/2 cup of sugar. Place over medium heat.
- Constantly swirl the sugar-water mixture in the pan until the sugar dissolves, melts, and turns into a golden-brown caramel syrup. This should take about 10 minutes. Be careful as sugar burns easily.
- Pour the melted caramel into the baking cup, tilting gently to coat the bottom.
- In a separate bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, orange zest, and vanilla extract until the mixture is creamy and thoroughly combined. If the mixture is foamy, skim off the foam with a folded paper towel.
- Gently pour the custard over the caramel in the baking cups.
- Place the cups on a baking pan filled with water, ensuring the water level reaches ¾ up the side of the cups. Be careful not to get water into the custard.
- Cover the baking pan with aluminum foil and bake in the preheated oven until the custard is set but still jiggles slightly when moved, about 35 to 45 minutes.
- Remove the foil and place the baking sheet with the water bath and flan in the refrigerator to chill for about 2 hours.
- To serve, run a knife around the edges of the flan to loosen it from the baking cup. Invert the flan onto a serving plate to release the custard and caramel sauce.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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