The first time I tasted this homemade flan, with its luscious, creamy custard and rich, amber caramel, I was blown away. Curiously, as I eagerly began ordering flan, I ended up disappointed by the more jello-like consistency of restaurant flan desserts. Fortunately, the recipe given to my husband by a friend from Puerto Rico is pretty simple, with only five ingredients.
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| Flan with fresh blueberries |
Years ago, at a potluck party, our friend Javier brought a pyrex glass baking dish containing an unassuming golden yellow dessert. I almost passed on the opportunity to taste it, as I had not yet discovered my sweet tooth. Upon spooning out the first piece, I realized that the soft creamy custard covered and hid a beautiful, clear amber-brown sauce. This was my first taste of pure homemade caramel. Once we had a bite of this flan, we were ruined for future restaurant-style flan desserts. They were all more beautifully presented, yet were disappointingly thinner in flavor and a bit too jello-ish.
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