So inevitably, when your cow calves, you end up with lots of….milk. Saw that one coming, didn’t you!
I recently participated in a recipe exchange and one sent to me was called “Mexican Flan” and was a milk and egg dessert. The only problem? The recipe called for sweetened condensed milk and evaporated milk. 😦 Well, I’m trying to go BPA free (no canned food) and besides, I’ve got the fresh milk, it’d be silly to buy some canned storebought milk! And luckily my chickens still lay a couple eggs a day, so I had a few extra eggs for the recipe.
So, I took the recipe (if you know me at all you know I am notorious for not using measuring utensils) and took a flying leap at using real milk in the recipe. IT WORKED!! I am in the process of eating the flan that you see in the picture. Yummy warm, and they are yummy cold. Ask me how I know! Oh, and this recipe was tested and approved by other adults (Shannon) and children as well (Thanks, Owen, Abbey, and Ethan!) And I don’t think my husband will balk when he gets home… If there’s any left! ;o)
Flan with Fresh Milk that’s Healthier (kinda) and Flavorful:
- 1/2 cup rapadura (unrefined sugar)
- 8 eggs
- 2 cups milk
- 1 teaspoon vanilla bean paste (Silver Cloud Estates is where I buy mine)
- brown sugar (for sprinkling in bottom of dish)
Start with a 9 x 13 pan, place a towel in the bottom of the pan (dish towel), fill about half full with water. Place 6 ramekins in the pan, sprinkle brown sugar in the bottom of each dish, and CAREFULLY place in the oven. Turn oven on to 325 degrees F. (Technically, you’re supposed to melt the sugar in a pan first and then pour evenly into the ramekins. I am not a fan of washing a ton of dishes, so put the sugar right in the dishes and it worked just fine.)
While the oven is warming up, add the rapadura, eggs, milk, and vanilla to a blender. Blend until mixed (took me about 30 seconds).
Meanwhile, the sugar should have stuck to the bottom of the dishes in the oven. So, open the oven up, squish down the sugar to make it fairly even, if it’s not already. Pour the mixture on top of the sugar, making each ramekin about the same fullness. Mine filled up about 3/4 of the way. They puffed slightly, but nothing like what a popover or muffin would do, just domed up.
Bake for 45 minutes. Check by poking a knife near the center of a dish. If the knife comes out clean, they are done. Mine were slightly browned on top when finished.
If you’re like me, you can dive right in and eat away (careful, they’re HOT!)… But officially, you are supposed to let them cool in the fridge for 1 hour, then scrape a knife around the edge and flip them onto a plate (helps if you invert the plate over the dish and then flip both together). The sugar that was in the bottom is now a liquid caramel that will drip all around the edges.
Sounds delectable, right? And they’re soooo easy to make!