Today is The Husband’s actual birthday, and celebration #2. He has been not-so-subtly nagging me to make his favorite entree, Jugged Chicken, and I finally caved today, much to his delight. It really is very simple to make, and I like it, it’s just he would eat it weekly (in rotation with Picadillo, Ropa Viejo and roast chicken) and I happen to like a little more variety. But it’s his birthday, and what kind of wife would I be if I didn’t make his favorite meal.
The Husband is fairly picky with his sweet tooth and very rarely eats cake (usually just as part of other people’s birthday festivities), so a birthday cake for dessert tonight was out. I ended up going with Flan and Rice Pudding, taking a chance on two new recipes, which, surprisingly, ended up paying off. I honestly didn’t think either were going to work and was already making alternate plans for the Breyers’ chocolate ice cream in the freezer. The rice pudding took twice as long to reach the right state than the recipe indicated, and the flan barely fit in the pie plate before going in the oven, but I needn’t have worried, because all worked out.
This flan was a little different than the Kahlua one I made for our Cinco de Mayo feast back in May, but still simple to make and delish. Given The Husband went back for seconds of each, I think he was a happy camper.
Recipe courtesy of AllRecipes.
PREP TIME 20 Min
COOK TIME 1 Hr
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Preheat oven to 350F. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.
Cates’ Notes: Only change I made was to poke holes in the aluminum foil and bake the dish in a water bath.