Over at Babalú today, I tell the story of how my amazing grandmother made perfect flan in a tin can, in a coal burning stove back in the 1930’s. She should certainly have received a crown for that accomplishment. (it still blows my mind)
To this day, my mom calls herself La Reina del Flan (The Queen of Flan).
The art of flan-making is in my red, hot Cuban blood. I come by it honestly. And it’s Christmas. Time for the traditional Noche Buena Flan and baby, I’m making it!
But I don’t think I’m quite prepared to take on an Official Title.
Unless it’s something like, Marta – Lover of Leche Condensada.
But then, really, who needs a title when you’ve got the cheeks to prove it?? =D
How about this title?
(shut up.) 😉
may I suggest “Martica EssStewart”
Man that looks so good. I wish you’d publish a book in english with all your recipiesor even better, try out for the next Food Channel TV host… 😀
now my question is … if you wanted to make Flan de Coco, how would you vary the recipe?
Ms. Calabaza -LOL. =D
Cigar Mike,
Thanks for your kind words. Quien sabe? =D
To make it a Flan de Coco. . . Easy enough. Add a can (14 oz.) of unsweetened coconut milk and cut down the vanilla extract to a teaspoon.
Flan in my blood (or is it my cheeks?) Mine is somewhere else!!!Anyway thanks for this; I’ve always made the cheese flan but never had a decent recipe for regular flan!!!
Marti!I have never really loved the flan before (I have only tried it in restaurants, bad idea) but you have inspired me to make it. I, too, love the leche condensada. Since I can’t find half and half here, (can you believe it?) I put sweetened condensed milk in my espresso in the AM.
As for your cheeks being the give-away, they’re not! It’s the smile that gives you away, querida!
Marta:I’m serious on the book. Very few cuban cook books I like (the 3 guys are good cause they are easy and tasty). All others, don’t taste at all like Granda’s cooking if you know what I mean. Your stuff and I know cause I’ve made some of your recipies are what I remember and are clearly comfort food I’ve come to love.
Back to the flan de coco. How would you do the glaze? I’ve had the flan de coco with a coconut glaze that really takes it over the top but have no idea how to do it.
Thoughts?
Hi Marta,I had a great time chatting with you at the Lifescript Christmas Party. It has been fun reading your blog! I know that I’ll have to brush up on my language if I’m going to survive around here, though! 🙂 Smiles, Jill Dunn
Okay, so my Tia would make these bomb Flan de guayaba that I always loved, so much so her baby shower gift to me was a whole flan de guayaba just for myself! Because in her eyes I was still too skinny for being g 7 months prego and that I was all barriga and tetas. Lmao! Unfortunately her mind isn’t good anymore and I never got to ask her for the recipe. Any suggestions on how I can make one?