Words and pictures from the author of the Elizabeth Goodweather Appalachian Mysteries
Sunday, May 31, 2009
Flan de Leche
I was given this recipe in 1962 by Senora Diaz, a Cuban refugee who was my neighbor when I was at University of Florida. It’s been a favorite for our family ever since – and I always double (or triple) it. Last night I took it along (a triple recipe) to serve as dessert at a pizza party out in Shelton Laurel.
1 can condensed milk (sweetened condensed, NOT evaporated -- there's a real difference) (I use one can nonfat to two cans regular when I triple the recipe) Water 4 eggs 1/2 cup sugar 1 teaspoon vanilla
Preheat oven to 350. In a large bowl mix the condensed milk with an equal amount of water, using the empty can as a measure. Beat the eggs and add them. Mix all together thoroughly. Add vanilla and mix in well. Set mixture aside.
You will need a lidded ovenproof container (I use corning ware) to bake the flan in and you will need a larger pan. Put the container in the pan with a few inches of water and heat on top of the stove.
In a heavy frying pan, melt the sugar over high heat, stirring constantly with a wooden spoon. Sugar should begin to foam and smoke. Take from heat at once for a sweeter, less bitter caramel coating or let darken a bit according to your preference. (we like it darker – kids usually prefer it lighter.)
Now pour into your heated mold and turn to coat sides. Return mold to water bath and pour in egg and milk mixture. Cover mold (foil works too), then cover water bath, put in oven and bake till a knife comes out clean, 45 minutes to one hour or a good bit longer for larger quantities and depending on the type of mold you have used. Test frequently because the lovely silky texture will be lost if you overcook (though the flan will still taste good.)
Best very cold, therefore make it the day before and chill overnight.
Almost everyone loves this stuff and it is really, really easy!!
Beginning August 30, I will be leading a Prose Fiction Critique Workshop through Great Smokies Writing Program.
This course offers intermediate and advanced students a chance to have up to fifty-four pages of their work -- fiction, non-fiction, memoir, or any combination thereof -- critiqued by their peers and thoroughly line-edited by the instructor. There will be brief writing sessions, responding to prompts designed to expand each writer's range. There will be laughter and, sometimes, cookies.
The class will meet at The Asheville School from 6 to 8:30, once a week for fifteen weeks. For more information, go HERE.
All images and content are subject to copyright and are the sole property of Vicki Lane Mysteries. If you would like to use something from my blog on your blog or website, please email me and ask first. I'll probably say yes.
I'm the author of The Elizabeth Goodweather Full Circle Farm Appalachian Mysteries from Bantam Dell. The series includes SIGNS IN THE BLOOD (LA MONTAGNE DES SECRETS in France), ART'S BLOOD, (LE SECRET DES APPALACHES in France,) OLD WOUNDS,IN A DARK SEASON (Anthony Nominee, Best PBO), and UNDER THE SKIN. There's also THE DAY OF SMALL THINGS (a spinoff/standalone)chronicling the unexpected life story of Miss Birdie, one of Elizabeth's neighbors.
Currently I have just completed a historical novel, dealing with a massacre in my county during the Civil War.
I came to this weird business late (my first novel was published in 2005) and am still trying to figure it out.
As my novels are set in a place much like my real life home, I thought I'd use this blog to share pictures of our farm and county. I've been blogging for nearly nine years now, on an almost daily basis, and the topics have ranged from writing, chickens, food, books, quilts, flora and fauna of all sorts, to the occasional tiny rant. There's no plan, but there are lots of pictures.
There's more information about me and my books on my web site: http://vickilanemysteries.com/