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May 4 - 21, 2016
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May 04, 2016 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

May 04, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

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The Maison Presents -…

May 04, 2016 - Jul 26, 2017
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May 4 - 4, 2016
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BB King's Blues Club…

May 5 - 5, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

BB King's Blues Club…

May 5 - 5, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

Heart of the House

May 05, 2016 - Jan 08, 2026
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Jazz in the Park

May 5 - Jun 9, 2016
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Novice Italian…

May 5 - 19, 2016
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Novice Italian…

May 5 - 19, 2016
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Shatner's World We…

May 5 - 5, 2016
Join William Shatner at the Orpheum Theater for his stand up comedy tour… more

BB King's Blues Club…

May 6 - 6, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstar Band ft.… more

BB King's Blues Club…

May 6 - 6, 2016
Join us at the BB King's Blues Club New Orleans for BB King Allstars Band ft.… more

“Awash with Color:…

May 4 - 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more
OVG Guide Widget 1

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