Flan Napolitano | Custard Pie

FLAN NAPOLITANO

CUSTARD PIE

by SOCO HERNANDEZ

Flan is a staple dessert in my family. There are wide variations of fl an that originate from all over the world; specifi cally, some attribute the origins of fl an to France and its relationship to creme brulee. There are many versions of fl an throughout Latin America, some requiring fruit fi llings. This recipe only contains custard. Soco also learned to prepare this recipe while away for school

Ingredients

Ingredientes

6 Eggs 14 oz. Condensed Milk 1 cup of Milk 1 tsp. of Vanilla Extract Sugar 6 Huevos 1 lata de Leche condensada 1 taza de Leche 1 Cucharada de Vainilla Azúcar

El fl an es uno de los postres favoritos en nuestra familia. Hay muchas variedades de esta receta a lo largo del mundo. Esta receta Soco también la aprendió cuando estaba en la secundaria. Los orígenes del fl an se dice que vienen de Francia por su parecido al creme brulee. Hay varias versiones de fl an en Latinoamérica. Algunas recetas contienen varias frutas. El fl an que cocina mi familia es el más simple.

METHOD

Mix and blend all ingredients. In a separate container, heat the sugar until it melts into a caramel. Rotate and shift the container so that the caramel coats the bottom surface of the pan. Pour all the contents of the blender into the coated container. Place the container inside a pot fi lled with water. Cook with steam. Let cool and place in fridge. Serve cold.

Se ponen todos los ingredientes en la licuadora, y se revuelven muy bien. Aparte, se pone un traste al fuego con azúcar. Se retira cuando el azúcar este a punto de caramelo. Se forra un molde con el caramelo, y ahí se ponen los ingredientes licuados. Se coce a baño María. { }

80 | MY FAMILY RECIPES

SOCO HERNANDEZ

81 | MY FAMILY RECIPES

SISTER CARMEN HERNANDEZ

Carmen is the youngest of all the siblings. She was the first in the family to obtain her university degree, the first to study abroad and the first to get married outside the country. With all of these firsts under her belt, it would only be natural that she’d be the first to master one of mom’s signature dishes.

Carmen has been carefully learning and experimenting more in the kitchen. It is safe to say that she has inherited my mom’s “sazon,” or flavoring technique. At a recent dinner party, Carmen showed off her newly acquired sazon and cooked a delicious dish of mole verde for her family and friends. She is right on track to becoming another great cook in the family.

82 | MY FAMILY RECIPES

CARMEN HERNANDEZ

83 | MY FAMILY RECIPES