Chef’s Corner Recipe by
CHEF OZZIE JORDAN
Member’s Lounge Spanish Flan
Club Chef de Cuisine
12 Small Portions
Flan • 12 oz can Evaporated Milk • 14 oz can Sweetened Condensed Milk • 1 oz Vanilla extract • 6 Cage Free Eggs • 3 oz Caramel Sauce
Caramel Sauce Method: In medium sauce pan over medium low heat, melt sugar until light golden color. Carefully pour syrup into 6 bakeware cups. Set aside. Flan Method: Place all ingredients in blender, except caramel, and run for 30 seconds.
Pour mixture over syrup in bakewear cups and cover with aluminum foil. Caramel Sauce Bake in a bain-marie in a 350 degree preheated oven for 70 minutes or until set. Sugar Let cool completely, about 3 hours. Garnish with your favorite fruit.
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WINTER /SPRING 2 02 0
• LIFEstyle M AGA ZINE
