Caramel custard, flan, a piece of heaven, whichever name you prefer! My mother taught the recipe to me, which is strange since she was born and raised in India; a place not known to make flan. Her ancestors, however, lived in a vibrant time when spice traders from Portugal also exchanged recipes. So, the Spanish invented it, the Portuguese adapted it, the Indians modified it, and we (first generation Americans) learned it! Our Spanish-Portuguese-Indian-American hybrid flan has become a staple in our house and is requested by everyone, from our neighbors to our international friends! I tend to impress everyone, looking like a master chef as I scrape the fresh vanilla bean and caramelize sugar over the stove-top until it’s a perfect shade of gold, but it’s actually an easy dessert to make and much lighter than other versions. This recipe is a melting pot of traditions just like America and anytime is a perfect time for flan!
Heavenly Caramel Custard
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