Chef’s Corner

Member’s Lounge Spanish Flan 12 Small Portions

Recipe by CHEF OZZIE JORDAN Club Chef de Cuisine

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 Sugar

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. Bake in a bain-marie in a 350 degree preheated oven for 70 minutes or until set. Let cool completely, about 3 hours. Garnish with your favorite fruit.

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