It was officially the new second best night of my life — dozens of people making flan at one time, live on Zoom. With Chef Louie as the conductor, we were like a flan orchestra. In sync until the end, at which point of course we all grabbed our flans and devoured them.
By now, if you’ve read our other posts about Louie, you’ll know who he is and why we’re such big fans. Louie Estrada is the Chef/Owner of My Cuban Spot in Gowanus, Brooklyn. He’s one of NYC’s hottest new chefs, seen in everything from the New York Times, Buzzfeed, NY Eater and Beat Bobby Flay on the Food Network. Louie’s also joined on us on more than one occasion to teach our audience how to cook.
Last month it was Ropa Vieja. And, now for something flantastic. Flantacular. Flanazing. This was a live class so the replay of the full flan lesson and instructions are in the video above, and the recipe and ingredients are below.
Louie’s Flan Recipe
Flan ingredients are pretty basic. We’ve linked to the non-perishable items on Amazon if you want to have them delivered. (We’ll also send you this list by email right now. Double check to make sure firstname.lastname@example.org is in your address book so our recipe email doesn’t get sent to your spam.)
- Condensed Milk – 1 Can
- Evaporated Milk – 1 Can
- Whole Milk – 1 Can (we use the evaporated milk can to measure)
- Cream Cheese – 2 Tablespoons
- Eggs – 4
- Cinnamon – Half Teaspoon
- Vanilla Extract – 1 Tablespoon
- Sugar – 2 Cups
- Big Bowl
- Non-Stick Pan
- Cookie Sheet
- Flan Mold (6×4 for one big flan or 4oz ramekins for many little flans)
Don’t Forget Your Flan Mold
Flan can be made in a lot of different pots, pans or containers (moldes). To nail this recipe we’ve picked out a couple flan molds that you may want to invest in:
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