Does anyone not love flan? It’s smooth, creamy and delicious, right? I received the following two recipes from two lovely women from different parts of the world. After receiving the recipes, I started wondering about the origins of the yummy dessert.
The first thing I learned is that Creme Brulee is actually flan, but it has a hard crispy caramel topping while flan has the soft caramel. Or at least that’s what Wikipedia had to offer. Both desserts are actually French, but flan has become more well-known to other regions of the world such as Latin America and Cuba. Basically, what we all love is a plain custard with caramel on top. So simple, yet so wonderful. Now that you’ve had a little lesson in the origins of flan, here are two recipes for you to try.
Ana, who owns and operates a Bed & Breakfast in La Habana, Cuba has shared a recipe that has been passed down through family generations. Nancy, who owns and operates an intimate Bed & Breakfast near Tubac, Arizona has adapted her recipe to the flavors of the southwest as they live close to the Mexican border. Try them both! And while I’m sure they are both wonderfully yummy, let Ana and Nancy know how much you enjoyed their flan, won’t you?
Cuba Flan La Casa de Ana
Shared by: Ana @ http://www.anahavana.com/
This recipe is very tradicional here in Cuba but everyone make it different, this has been in my family since my grandparents and now my granddaughter had learn as well.
To make the pudding (Flan):
Mixt well all your ingredientes, strain them
1 can sweetened condensed milk
1 can of milk *the equivalent amount of whole milk
2 tablespoons vanilla
5 tsp. sugar
To make the Caramel coating:
Place the sugar for caramel in a cooking recipient and place it over fire for the sugar to melt -make sure you do not burn the sugar. Keep the flame really low. When the sugar becomes brown close the flame and place your caramel in the Flan mold, tilt the mold, so that the caramel gets evenly coated on the base and sides. The mold or recipiento shall be firmly closed to be cooked in a water bath (A bain-marie) for 40 minutes. Let cool and serve cold.
- A bain-marie: also known as a water bath in English, the container with you working mixt is immersed about halfway into a boiling water container.
Shared by: Nancy @ http://www.facebook.com/LaCasitaBB
Makes 8 custard cups
One package of D’Gari caramel custard
4 cups evaporated milk (about 2 ½ cans)
2 T Philadelphia cream cheese
- Pour package of caramel sauce equally into 8 custard cups.
- Mix the flan into a pan with the evaporated milk. Continually heat and stir the mixture until the mix comes to a full boil. Add the 2 T of cream cheese and mix rapidly.
- Pour mixture rapidly into the custard cups as it begins to set up right away.
- Refrigerate immediately.
- When cool place paper towel gently over cups.
Hint: The custard is best if it is made at least one day ahead.
I love Flan myself so I know from research, that it dates back as far as the Romans and possibly the Greeks as the Romans borrowed much of their recipes and cookbooks from the Greeks as the Greeks were well known for their skills in the kitchen. Originally Flan was a savory dish made with eels or other types of meat. Later the Romans added honey to it and made sweet dishes from Flan. Flan survived the fall of the Roman empire and survived all the way through the dark ages and traveled across the world where each country made Flan it’s own giving it their own twist or design on the recipe.
Patti, Just thought I’d add my two cents. Mexican Flan is made much more like the recipe you have on your blog for Cuban Flan. The recipe you have for Mexican Flan is a mystery to me. I have never seen or heard or tried making flan like that. True Mexican Flan is never made with cream cheese. Just thought you’d like to know from a Mexican who absolutely loves flan.
Richard, thank you for the feedback! I love hearing from our readers. The recipes were submitted by individuals who cook regionally. The one flan was submitted by someone who lives in the American Southwest, Arizona near the Mexican border. Another version for different palates! :o)
Actually, you’re correct. I was born and raised in Chicago, where they’re pretty much only two types of Hispanics. Puerto Rican’s, and Mexicans. Mexicans version of flan, is the typical one without cream cheese. Can find it in any store, or Mexican restaurant, and even Mexican households don’t use cream cheese. Us Puerto Rican’s on the other hand use cream cheese, it’s what I was raised on. Whenever introduced to a Mexican, their minds are blown. All Puerto Rican’s know about this type of flan pretty much, unless their family just never made it. That’s what I knew as flan for a good minute, before being introduced to the original flan by one of my mexican friends.
Both sound just delicious – I think Nancy’s is interesting with the inclusion of Philadelphia cream cheese….I will have to try both!
I thought the same thing about the cream cheese, I bet it really adds to the creamy texture of the flan.