As a graduate student, my mother came to the U.S. from Argentina intending to
study English for a year, but after meeting my father, she decided to stay.
Among her Argentinian-influenced recipes, flan (the Spanish version of cr�me
caramel) was a family favorite; my sister and I now make it for dinner parties
or special occasions, where this easy dessert always receives rave reviews.
1/2 cup sugar
2 1/2 tablespoons water
4 eggs, separated
1 can condensed milk
1 can evaporated milk
1 cup milk
1/2 teaspoon vanilla
Preheat oven to 350�F.
In a saucepan, combine sugar and water, and boil rapidly until a deep amber color.
Pour the mixture in the bottom of a 9-inch glass or ceramic pie pan
and coat sides. Let cool.
In a bowl, stir egg yolks and then add all the milks and vanilla. Mix batter well.
In another bowl, whip egg whites until fluffy, not stiff. Fold whites into batter.
Pour mixture into the caramelized sugar-coated pie dish.
Place dish in large roasting pan or baking pan. Add enough hot water to come
halfway up sides of pie dish. Bake flan in water bath for 1 hour, until set in
center. Let cool, then cover and chill overnight. (Can be made two days ahead.
Keep chilled.)
To serve:
Allow flan to come to room temperature. Run a sharp knife around the edge to
loosen. Place a serving plate that's slightly larger than the pie pan on top
of the pie pan, and flip upside down. Gently remove the pie pan and cut the
flan into wedges to serve.
Makes 8 to 10 servings.