This month we prepare a traditional dessert submitted by another one of our long time
members. Sheri from West Grove, Pa., sends us her delicious and decadent recipe of a
Spanish style Flan. With just a few ingredients, she turns them into a rich and lovely dish
that will keep all of you with a sweet tooth happy and content. So give it a try and we all
can thank Sheri for this month's winning recipe.
1 can carnation evaporated milk (12 oz)
1 can Magnolia brand sweetened condensed milk (14 oz)
5 whole eggs
½ cup sugar
1 tsp vanilla extract
ground cinnamon to taste
pinch of salt
1 cup brown sugar
3 TBS water
Glass Bread pan 9 ¼ x 5 ¼ x 2 ¾
In a microwave glass measuring cup place the sugar and water. Heat for 5 minutes until golden brown.
Immediately pour into bread pan. Careful it’s extremely hot. Set aside and let it cool until caramel
crackles as glass.
Preheat oven to 350 F.
In a large bowl, mix flan ingredients. After it’s all mixed well pour in the bread pan which has the crackle
caramel. Cover tightly with aluminum foil.
Place the bread pan in a water bath. Bake for an hour or until set.
Let it cool (in oven), refrigerate until cold. To serve, place dish in warm water for a few minutes then flip
onto the serving plate.