Flan Recipe: Sweet Integration of Cultures at Lionbridge Boulder
Today’s post comes from the book A Taste of Lionbridge. Flan is a delicious traditional Mexican dessert. This recipe is offered by Lisa Rice, from Texas, who works in business development at Lionbridge. Enjoy!
Boulder, Colorado, is an ideal place for a flurry of activity. The 94,000 inhabitant city is situated at 5,400 feet above sea level (over 2,000 meters), against the magnificent backdrop of the Rocky Mountains foothills, and only a short drive west of Denver.
Roof top of the student dormitories at the University of Colorado
Home to a renowned university and a center for spiritual pursuit, business and technology development, outdoor sports and environmental enthusiasm, Boulder actually works at a catalyst for diversity. Therefore it
should come as no surprise that a dessert rooted in Hispanic traditional can get new interpretation at the hand of one of our office “chefs.” It represents the integration of cultures in our group in Boulder.
Among our 61 resident employees, you will find a project manager from France who enjoys rock-climbing, a Japanese technical translator who is also a tap-dancer, an Italian language lead who plays the cello, a Colombian translator who spends weekends mountain biking, a Brazilian account manager who doubles as a landscape painter, and an American salesperson who volunteers her free time to feed the elderly, to mention just some of our 14 nationalities.
- 2 cans sweetened condensed milk
- 2 cans evaporated milk
- 6 eggs
- ½ cup sugar (heaping)
- Heat the oven to 375 degrees Fahrenheit (190 degrees Celcius).
- In a blender, at low speed, mix low speed, mix the eggs and milk (both types of milk), only until blended. Do not over-beat the eggs (until foamy) as that will cause bubbles in the flan.
- Caramelize the sugar: Using a small double-boiler on the stovetop, add the sugar to the top saucepan (with water boiling underneath). If usually add a bit more sugar as I like a liberal amount with the flan. Cook sugar on the stovetop at medium heat. Stir constantly, being careful not to burn the sugar. This should take no more than 2-3 minutes to melt the sugar to a “caramelized” stage.
- Once the sugar is dissolved, coat a 9×13 inch pan-bottom and sides-with the caramelized sugar (a 9×13 inch glass serving pan is best). Then pour in the egg/milk mixture.
- The flan is ready to be baked- and MUST be baked in a hot water bath. To do this, add 1-1 ½ inches hot water in a large “broiler” pan (water should cover the bottom of the pan, with a depth of approximately 1-1 ½ “). Then set the 9×13 pan of flan in the larger pan of water, being careful that the water does bot spill into the flan. Bake in the oven at 375 for one hour, uncovered. You may need to keep adding water to the bottom pan. Check with a toothpick for doneness of the flan. It may take up to 1 hour and 20 minutes to cook the flan, though start checking at 1 hour. Insert the toothpick into the flan. When the toothpick comes out clean, it’s ready! When the flan is done, remove from the water bath immediately and let it cool.
Makes 12 (single) servings
This dish can easily be made in advance of a meal and will keep well for days in the refrigerator. Best served at room temperature.