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The Cuban Cuisine Primer
Ramona V. Abella

by Ramona V. Abella

This flan is exquisite alone or as a dessert to top off a meal. A unique dish to bring to a party or potluck get together. My mother's flan is sure to increase your reputation as a fabulous and sophisticated chef!

Servings: 8 - 10

Ingredients:

• 1 can evaporated milk
• 13 oz whole milk
• 1 cup sugar
• 4 eggs
• 1 tsp vanilla extract
• 3 tbsp sugar, 1 tbsp water for caramel

Preparation:
Place the sugar and water in a round aluminum mold and melt over low-medium heat until mixture is melted and light golden brown. Quickly remove the mold ~using pot holders~ and swirl it in a circular motion until the sides are covered with a thin layer of caramel. This will take time to master. Experiment with your preference for thickness and for the darkness of the caramel. The darker it is, the stronger the hint of bitterness or 'burnt' flavor you will create ~which might just be your preference due to its contrast with the very sweet custard of the flan. In any case, let the caramel harden while you proceed to the next step.

Blend the rest of the ingredients with a fork or hand-beater, not an electric mixer. Pour them into the mold using a strainer.

Cover the mold with aluminum foil and secure the cover with a thick rubber band before placing it into a pressure cooker that has enough water in it to cover half of the mold's height.

Place mold into the cooker, cover with and tighten the lid. Allow the flan to cook for fifteen minutes. Start counting the time AFTER the cooker's pressure valve has started to 'whistle and dance. Once the valve begins to whistle, lower the heat to keep the valve moving at a moderate pace.

Remove cooker from burner and allow it to cool until the pressure gauge is completely flush with the cover. A quicker method is to place the cooker under cold water until you see and hear the pressure valve is depressed and 100% flush with the cover.

Allow Carmen's Famous Flan Recipe to cool at room temperature. Remove the aluminum foil, place a nice serving platter upside down, as a cover, and flip flan carefully onto it. Make this movement quick and firm to ensure that the flan does not break and the caramel does not spill. Chill and serve.

Alternative to Pressure Cooker Method:
Place the covered aluminum mold (as above) in a very large pot containing water to reach half-way up the sides of the mold. In Cuba this is called the 'baño de maria' method. Cook for 25 minutes and test with a toothpick or thin knife. If the toothpick or knife come out clean, the flan is ready. If not done, cook another 5 to 10 minutes until it is ready. If necessary, add water to keep the level to the desired height (as above).

Ms. Ramona V. Abella's website: The Cuban Food Fairy