Flan de Leche
Latin caramel custard
Flan, or crème caramel, is one of the most common dessert dishes in the Latin world. Coming originally from the border area of France and Spain, this simple yet elegant dessert has spread in popularity to as far as the Philippines and Japan.

Makes 6 servings
· Sugar — 1 cup
· Water — ¼ cup
· Eggs, beaten — 4
· Sweetened, condensed milk — 1 (14oz) can
· Whole milk or water — 2 cups
· Vanilla — ½ teaspoon
· Sugar — ½ cup

Method:
1. Preheat oven to 350°F. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn honey brown, around 10-15 minutes.

2. Remove the caramelized sugar from heat and pour into a 9-inch cake pan, or in equal amounts into each of 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan, or ramekins, in a baking pan large enough to hold them without touching.

3. In a large bowl, beat together the eggs, condensed milk, whole milk or water, vanilla and ½ cup sugar until smooth. Pour into the cake pan or into each of the ramekins.

4. Fill the baking pan with enough warm water to come to about ⅔ of the way up sides of the containers. Place in the oven and cook until a knife inserted into the centre of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan, or it may curdle.

5. Remove the custard(s) from the water bath and chill well. Run a knife around the edges of the custard, invert over a serving dish and serve.

Variations
· Flan de Café (Coffee flan): Add 3-4 teaspoons of instant coffee granules to the milk-egg mixture.

· Flan de Coco (Coconut flan): Substitute 2 cups of coconut milk for the sweetened condensed milk. Or simply stir ½ cup shredded coconut into the milk and egg mixture.

· Flan de Piña (Pineapple flan): Makes 4 servings. Caramelise the sugar and pour into containers as above. For the liquid, boil one cup of pineapple juice with 1 cup of sugar until the sugar is disolved, and the liquid is reduced to about 1 cup. Allow the juice to cool, then beat in 4 eggs until smooth. Pour into individual ramekins and proceed with the recipe. Popular in Puerto Rico.

· Pumpkin Flan: Increase to 5 eggs and add 1 cup pureed pumpkin, 1 teaspoon of cinnamon, and ¼ teaspoon ground ginger.

· The basic ratio for a custard is 1 egg to 1 cup liquid, with sugar added to taste. The liquid used in most recipes varies widely, and can be heavy cream, half-and-half, whole milk, sweetened condensed milk, evaporated milk or coconut milk. Mixing these liquids in different amounts is also common. Experiment to find the flavour and richness you like best.

· For a richer, thicker flan, substitute one of the eggs with two egg yolks.

BUEN PROVECHO (ENJOY IT)!!!

Hasta la próxima semana en que continuamos nuestra visita a Nicaragua (Until next week, when we continue our visit to Nicaragua)!!!

(‘VAMOS A HABLAR ESPAÑOL’ is an interactive approach to learning Spanish, and is brought to you courtesy of The Language Services Centre on Carmichael Street, opposite Bishops’ High School. If you have any queries, comments or suggestions, you may call us on 225-3096/226-2181 or drop us a line at: lindford2004@yahoo.com)