There are few recipes that can bring back childhood memories in Spain like flan. My grandmother used to make flan most Sundays for the entire family. She made big pans of flan, not small ramekins that yield an individual serving.
After we moved to the United States, my mother carried on her tradition of making weekly flans. She made a smaller recipe for us. When we had company over, she loved to show them her Spanish culinary skills and would always make a flan. We got invited to a friend’s house? A flan it was there too.
As I got older and learned my way around the kitchen, I began attempting to make flan too. The funny thing is that there are many ways to make a flan. In Latin American recipes, condensed milk is used; while whole milk is used in recipes from Spain.
I’ve come to appreciate the consistency of flan made with condensed milk and whole milk together. For me, this is a happy medium that pleases all my Latino friends combined.
Now that I’m an adult, I love making a grownup drunken flan, or borracho as we call it in Spanish. Flans are simple to make but it is a recipe one must pay attention while cooking or you can easily burn the caramel sauce.
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