This flan dish has been made by my mom since I was a kid. It’s a simple custard dessert topped with a soft layer of caramel, popular in the Latin American culinary culture, specifically in my Dominican heritage. This dish has been included in many a holiday and/or birthday party in my family and now you can use it too!
- 1 1/2 cups of water
- 6 tbsp of sugar
- 1 tbsp of raisins
- 1 tsp vanilla extract
- 1 can evaporated milk (12 fl oz.)
- 1 can condensed milk (14 fl oz.)
- 3 eggs
- 1 can assorted fruit (optional)
- Cake mold or Pan
- Pressure Cooker
- Aluminum Foil
- Pour 1 1/2 cups of water, 6 tbsp of sugar, 1 tbsp of raisins, and 1 tsp of vanilla extract in pan to boil until caramelization (about 25 minutes).
- Remove raisins and coat pan with caramel by rotating. Give about 5 minutes to cool.
- Pour 1 can of condensed milk, 1 can of evaporated milk, and 3 eggs in blender. Blend ingredients until fully incorporated.
- Pour contents into pan with caramel coating.
- Cover pan with aluminum foil and fill pressure cooker 3/4 way with water.
- Submerge pan in pressure cooker (not completely) and boil for about 40 minutes.
- Remove pan and put in fridge overnight.
- Carefully turn pan over onto serving plate or dish.
- Garnish with your choice of fruit and/or previously used raisins.