Great Everyday Meals Magazine | By Momma Cuisine April-June 2016 | Page 33
Flan
de Limón
What’s in
Your Fridge?
As a busy food blogger and
mom, we want to know what we
can find in Ericka’s fridge at any
given moment and what cooking staples she absolutely cannot
be without. This is what she told
GEM Magazine.
Ingredients
• 3/4 cup granulated sugar
• 11/3 cup Horizon
Organic Whole Milk
• 1 (14 ounce) can
condensed milk
• 6 eggs
• 1/3 cup lime juice
• 2 tablespoons fresh
lime zest
• lime slices for garnish
1. Preheat oven to 350° F. In a medium pan,
heat sugar over medium-high heat. Swirl until mixture is light in amber color and sugar
has dissolved. Do not stir. Pour in a 9-inch
baking pan and using an oven mitt, carefully
swirl around to coat bottom of pan.
If someone peeked in your
fridge right at this moment,
what would they find? They
would find a drawer full of avocados. I eat half an avocado a
day and I never let that drawer
run low. You will also find a big
bottle of kefir. I like to try new
foods regularly and this week it’s
kefir to make my smoothies.
2. Place milk, condensed milk, eggs, lime juice
and zest in a blender. Blend for 10 seconds
and pour mixture into prepared pan. Nestle
prepared pan in a large roasting pan and fill
roasting pan with hot water to approximately
half way up the baking pan with flan mixture
in it. Cover with foil paper and carefully place
in oven.
What pantry staple can’t you
live without? Dried chiles.
Whether it’s pasilla, guajillo or
chile de arbol, I always have a
couple of bags readily available
for those impromtu chilaquiles
or enchiladas.
3. Bake for 1 hour. Remove from oven and
place on a cooling rack. Flan will be wobbly.
Let cool covered in the water filled roasting pan for 2 hours then remove mold from
roasting pan and refrigerate over night. To
serve, run a small knife on the edge of the
flan. Invert on a serving plate shaking gently
to release the flan. Garnish with lime slices
and enjoy.
What do you want people to
feel when they try one of your
recipes? If it’s one of my mother’s
or grandmother’s recipes, I want
people to feel as if they are right
there in the kitchen with them,
enjoying the delicious aromas
permeating the air and watching and taste-testing everything
simmering on the stove.