From Meg's Kitchen
Happy New Year - sort of. 2017 did not start out well for the Hubs and me. We received the news that a best friend of 30 years passed away over the holidays. We rushed to California for the memorial service to help comfort his parents who are dear friends. No parent should have to bury a child. We managed to dodge snow and ice and made it there and back safely only to be snowed in the day after we arrived home.
The day after spending 10+ hours in the car, subsisting on fast food, I decided that we needed comfort food. I soaked 2 cups of dried black beans overnight. In the morning I drained the beans and held them in the refrigerator. The problem with over soaking beans is that they start to sprout or ferment and cause flatulence... I cooked the beans with salt pork, Italian sausage rolled into small meat balls and a sliced bit of Spanish chorizo. Yum.
But the real comfort came from the flan that I stirred up. This is similar to the "pudim de" that I made for our Brazilian Olympics menu. This recipe comes from Puerto Rico and is really easy.
Flan
1/2 cup sugar
1/4 cup water
4 eggs
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1 TBSP vanilla extract
Heat oven to 350 degrees. Place a deep baking dish half filled with boiling or very hot water in the middle of the oven.
Bring sugar and water to a boil in a small sauce pan. Boil until the syrup comes to a medium brown color. Immediately pour the syrup into a 2 quart casserole dish or about 8 individual ramekins. Set aside.
Whisk the eggs until whites and yolks are well blended. Whisk in the milks and vanilla. Pour mixture into the casserole dish or ramekins. Carefully place flan(s) into the water bath. Bake until just the center of the flan jiggles slightly. 1 to 1-1/2 hours. Remove from the oven and let cool. Serve warm or chilled.
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