Present in almost all Venezuelan parties as accompanist of the cake. It is said that is a version of the Flan with the difference being it contains egg whites, not only the yolks, element that produces its characteristic pores that resemble cheese holes.
Ingredients
5 Eggs | |
1 can of Condensed milk | |
1 can of Milk (the same as the can of condensed milk) | |
3 tablespoons Milk powder | |
3 tablespoons Sugar | |
1 tablespoon Vanilla | |
One touch of Rum or brandy (optional) | |
For the caramel | |
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1 cup of Sugar |
Utensils
Mold with cover |
Bain-marie baking tray |
Blender |
Deep plate |
Preparation
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Preheat the oven.
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In a mold with lid for flan directly over the fire make the caramel adding the sugar without adding any water. Move the can so that the sugar does not stick or burn, until it melts and takes a deep golden color.
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In a blender the remaining ingredients are processed.
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If done manually, first beat well whole eggs and then add the remaining ingredients.
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Pour mixture into the caramelized mold and cover.
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Bake in water bath at 175 °C for about one hour or until toothpick inserted comes out clean.
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Cool and unmold on a platter or dish.
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Store in the refrigerator and serve cold.