by Heather Schmitt-Gonzalez / Monday, September 10, 2012
the BEST Flan ever. Period.
Don't get me wrong, I have no problem with repeating recipes...the good ones are worth repeating...it's just that there are SO many things out there that I want to make. SO many. TOO many. And the list just keeps growing. So that is what keeps me from repeating recipes.
That's not to say that we never eat the same thing twice at home. Heck, we eat a lot of the same things on a monthly (or even weekly) basis. We have our favorites. The majority of the things that happen in my kitchen never even make it to the blog. Even if I post every day for the whole month on average, that's only 30-ish posts per month. And we eat 3 meals a day plus snacks and breads and drinks and dishes to take to friends and family. You get my drift.
here, but I wouldn't advise it. It makes me cringe a little.
I know it's a pretty brazen claim to call something "the best". And really, the best to me may not be the best to you. But hey, it's my blog and my 1000th post. And I think it's the best flan in the world. So there. Although this has been confirmed by even those who don't feel an obligation to agree with me. Just so you know that I'm not blowin' smoke.
- ¾ c. sugar
- 1 (12 oz.) can evaporated milk
- 1 (14 oz.) can sweetened condensed milk
- 3 large eggs
- 2 tsp. pure vanilla extract
(Oh, and p.s...believe it or not, the recipe that I originally adapted this from so many years ago was from my girl Nigella Lawson - the queen of Mexican cuisine. Oh, wait. She's actually not the queen of Mexican cuisine? I don't care. It's still the best. Period.)
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.