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17th Annual Martin…

Feb 1 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more

Albinas Prizgintas…

Feb 1 - 1, 2015
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Andrew Jackson: Hero…

Feb 1 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Feb 1 - Mar 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

BODY ELECTRIC Group…

Feb 1 - Mar 1, 2015
Inspired by Walt Whitman's "I Sing the Body Electric", this… more

House of Blues Gospel…

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Joe Krown Trio feat.…

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Marigny Opera House…

Feb 1 - 1, 2015
New Orleans Singer-Songwriter Sarah Quintana began her musical studies in high… more

Mark Steinmetz: South

Feb 1 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

The Gasperi…

Feb 1 - 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The New Orleans…

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Irvin Mayfield's Jazz…

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Jon Cleary & the…

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Tai Chi/Chi Kung

Feb 2 - 2, 2015
NOMA, in collaboration with the East Jefferson Wellness Center offers wellness… more

"Annie"

Feb 3 - 8, 2015
It doesn’t get more Broadway than this, although this popular musical… more

"Organ and Labyrinth"…

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Baby Arts Play! at…

Feb 3 - 3, 2015
Instill a love of art at a young age through a guided, hands-on gallery… more

Irvin Mayfield's Jazz…

Feb 3 - 3, 2015
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Maple Leaf Bar…

Feb 3 - 24, 2015
Join us for live entertainment featuring the Grammy Award winning ReBirth Brass… more

Music at the Mint…

Feb 3 - 3, 2015
Saxophonist Jerry Embree is one of the busiest musicians in New Orleans. He… more

17th Annual Martin…

Feb 1 - Mar 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more
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Margie Perez's Mom's Cuban Flan

Provided from WWOZ's Cookbook That Sounds Good!

Like most flan recipes, the list of ingredients is short. Note the flavoring alternatives to coconut that she suggests.

Caramel Glaze:

• 1 cup sugar

Flan Filling:

• 6 eggs
• 1 (14-oz) can sweetened condensed milk
• 14 ounces whole milk
• 1 can coconut with syrup (optional: see note below)

For the glaze:

heat the sugar in a small sauce pan over low heat. Cook until sugar caramelizes into a thick syrup, stirring constantly. Immediately pour syrup over bottom of a loaf pan or a baking mold, tilting so the syrup covers the sides. Take care not to get burned. Chill in the freezer.

For filling:

combine eggs, milk, condensed milk and coconut in blender. Process until the mixture is all one color. Remove the glaze from the freezer. Pour in filling, leaving 1/2 inch at the top. Put the pan in a larger pan. Add enough water to the larger pan to reach half way up the flan pan. Bake at 450F, checking every 15 minutes. Once the top is golden and a knife comes out relatively clean, put the flan in the refrigerator to cool and set for at least 8 hours.

To serve, loosen the sides with knife. Invert mold onto a plate. It's a beautiful sight to see all the caramel syrup drip down the sides of this beautiful masterpiece.

**Margie on optional flavorings: "There are many flavors you can add during the blending process, including 1 cup of strawberries, or bananas or a block of cream cheese. I made pumpkin flan for Thanksgiving--get creative!"

 

Margie Perez's Flan