a little of each

A family's cookbook

Vanilla and Lime Flan June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:44 pm
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½ cup sugar

3 Tbl water



2 cups condensed milk

2 cups whole milk

3 limes, zested

1 vanilla bean

6 eggs



Preheat the oven to 350 degrees.  To make the caramel, heat together the water and sugar gently over a medium flame until it is golden brown, about 10 minutes, ensuring the mixture does not burn.  Meanwhile pour the condensed milk and whole milk into a pan.  Add the lime zest.  Slice the vanilla pod in half and carefully scrape out the vanilla seeds and add these to the milk mixture.  Simmer the milk slowly for 15 minutes to let the flavors combine.  Once the caramel is ready, pour it into a cake pan and swirl it around to evenly coat the bottom of the pan.  Set aside.  In a bowl, beat the eggs well.  Slowly pour a little of the warm milk, vanilla and lime mixture into the eggs.  Once the eggs are warmed, pour in the rest of the milk.  Pour all of the mixture into the cake pan over the caramel.  Cook the cake pan in a water bath for 45 minutes to an hour.  Once ready, allow to cool and refrigerate overnight.  To serve, gently flip over the flan onto a serving tray.


Key West Flan

Filed under: Desserts — alittlemoreofeach @ 2:43 pm
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This is best when it’s made one day in advance.



6 large eggs

1 can sweetened condensed milk

½ can water

1 can evaporated milk

3 tsp vanilla extract

½ cup sugar



Pour sugar into a non-stick sauté pan. Cook on stove at medium temperature, stirring constantly with a wooden spoon until the sugar turns to a liquid, golden color. Pour immediately into a round, shallow flan dish. Quickly swirl around until bottom of dish is completely coated. Cool thoroughly and set aside. Take remaining ingredients and beat with a mixture until almost foaming. Pour mixture on top of the cooled sugar. Place in a larger pan of water and bake at 275 degrees for one hour. Check by gently shaking the container to see if flan has set. If it appears liquid in the center, continue baking, checking every ten minutes. Be patient. It often takes another hour of baking. Remove from oven. Cool thoroughly. Refrigerate overnight. To remove from dish, run a spatula along the sides. Place a round serving platter on top and carefully (but quickly!) flip over. Garnish with fresh strawberries.