Vanilla Flan

After gobbling up a double batch of chips and guacamole followed by Sam Sifton’s Middle School Tacos, we ate this flan as our celebratory Cinco de Mayo dessert this year.

A while ago, my son read a book that mentioned flan and he really wanted to make it. We actually made it together at that time. 🙂  It really is quite simple to prepare, and he felt like he had achieved a great accomplishment when it came out well. He’s been asking to have it again ever since!

I think that it is particularly delicious served with strawberries. This recipe is a blend of multiple flan recipes- including one from my grandmother.

Yield: One 8-inch flan

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 5 large eggs
  • 1 14-ounce can sweetened condensed milk (low fat can be substituted)
  • 1 12-ounce can evaporated milk
  • 1 T pure vanilla extract
  • pinch of coarse salt
  • strawberries, for serving, optional
  1. Preheat the oven to 325 degrees, preferably on convection.
  2. Combine the sugar and water in a saucepan; bring to a simmer and stir until sugar is dissolved.
  3. Increase the heat to medium-high and cook, without stirring, occasionally swirling, until amber, about 5 to 7 minutes.
  4. Pour into a 1 1/2 to 2 qt (8-in) ceramic baking dish or 8-in cake pan, tilting to cover the bottom surface and halfway up the sides of the dish.
  5. Place the prepared dish on a dish towel or a silicone pot holder (to prevent it from shifting) inside a roasting pan. (I used an enameled cast iron lasagna pan.)
  6. Place the eggs, condensed milk, evaporated milk, vanilla, and salt in a Vitamix. Blend for 20 seconds. (Alternatively, mixture can be whisked in a bowl until combined.)
  7. Pour through a fine strainer into the prepared pan.
  8. Slide the oven rack out and place the roasting pan on the hot rack.
  9. Fill the outside of the pan with HOT water halfway up the sides of the flan dish.
  10. Bake for 60-70+ minutes, or until the center is wobbly.
  11. Remove from the oven; let cool to room temperature.
  12. Remove flan from the water bath. Cool and refrigerate for at least 4 hours, preferably overnight.
  13. Dip the bottom of the dish in warm water, then invert onto a rimmed platter. Serve.

One Year Ago: Cheesy Enchilada Skillet

Two Years Ago: Cinco de Mayo Chicken-Chipotle Tacos

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Pumpkin Pie Dump Cake

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I may have overdone it… I made Pumpkin-Chocolate Chip Bread for breakfast and Pumpkin Pie Dump Cake for dessert on the SAME DAY…. BUT, I have never made a “dump cake” (or heard of a “dump cake”) and I really wanted to try this one! 🙂 A “dump” cake is named for its simple preparation- dumping ingredients into a bowl, stirring, pouring into a pan and then coating with toppings prior to baking. The bottom layer of the cake is custardy and the top crunchy- great.

I knew that this “pumpkin-overload” in my menu planning was okay when my son called this cake “heaven on a plate.” My husband said that it was the best pumpkin dessert he had ever had! What rave reviews!! 🙂 This recipe was adapted from AllRecipes, via Nancy Creative. It is a wonderful autumn dessert and would be a great part of a Thanksgiving menu as well. We ate it with a dollop of whipped cream.

Yield: Makes one 9 x 13-inch cake

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  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 (12-ounce) can evaporated milk
  • 4 large eggs
  • 1 (16.5 oz.) package yellow cake mix (or use spice cake mix) (I used Dunkin Hines Classic Yellow Cake Mix)
  • 1 cup coarsely chopped pecans
  • 1/3 cup toffee bits
  • 3/4 cup (1 1/2 sticks) butter, melted
  • whipped cream, for serving, optional
  • salted caramel sauce, for serving, optional
  1. Preheat oven to 350 degrees (on convection). Grease and flour a 9 x 13-inch pan.
  2. In large bowl, mix pumpkin, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into prepared pan.
  3. Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over top of cake mix. Drizzle melted butter evenly over everything.
  4. Bake for 45 minutes (on convection) or up to 60 minutes in a standard oven, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a dollop of whipped cream. (maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent!) Refrigerate any leftovers.

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