Flan de Tres Leches
Flan (Vanilla Custard):
Is known to come from as far back as ancient Rome where the surplus of eggs were collected and used to create a custard like dessert, creating a type of custard known to them as Flan, from the Latin “Flado” meaning flat cake. It remained for the most part throughout the years the same,
in old French language it was known as “flan”, in England it done with a crust on the bottom similar to a custard fruit tart.
This recipe calls for three types of Milk
- 2 Cups Evaporated Milk
- 2 Cups Condensed Milk
- 2 Cups Lactaid Milk
- 2 Cups Sugar, White
- 7 each Organic Eggs
Pre heat Oven to 350 degrees F.
Combine the milk and sugar add a pinch of salt to stabilize, and bring to a rapid boil. Reduce heat to medium and cook for 15 minutes, stirring occasionally.
Strain and allow to cool.
Carmelize a round 9 x 3 1/2-inch aluminum pan by melting
1-cup of sugar, Slowly, in the pan to a light golden color, swirl the pan to coat bottom and sides with the caramel. Set on wire rack.
In a saucepan, blend egg yolks and whites with a rubber spatula. Mix gradually, and strain.
Pour strained mixture into the carmelized pan. Set pan in a large shallow baking pan containing about 1 inch of hot water. Bake about an hour or until set and golden. Remove pan from water bath.
Allow to cool on wire rack, cover and set in refrigerator.
When ready to serve, turn custard unto a platter.
Serves 12 people