This vanilla custard is a traditional part of Ivelisse Ortiz Carrero’s Thanksgiving table. She also serves a guava cake. This is adapted from her recipe for flan.
- 2 ¾ cups sugar, divided
- 2 (12-ounce) cans evaporated milk
- 5 large eggs
- 1 teaspoon vanilla
In an 8- or 10-inch round soufflé dish, pour ¾ cup sugar and heat over medium heat to make syrup. Move it around while over heat so the bottom is covered with browned syrup.
Preheat oven to 350 F.
In a blender, mix evaporated milk, remaining 2 cups sugar, eggs and vanilla. Pour mixture into pan with syrup. Sprinkle cinnamon on top.
Place pan in larger pan filled with hot water. Cook about an hour, or until a sharp knife comes out clean.
Let cool, place serving plate on top and turn over, so syrup is on top of flan. Refrigerate at least 2 hours, then slice and serve.
*This recipe is from a home cook and has not been tested by AFR.