This fiery, hot barbecue sauce with a vinegar base that is well-known in eastern North Carolina is not for the faint of heart! All meats benefit from it, but pork benefits the most.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 10 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 3 tablespoons margarine
- 3 tablespoons brown sugar
Instructions
- Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See Cook’s Note.)
- Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
- To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
- Since this flan is cooked on the stovetop and not in the oven, it’s important to have a pie plate with handles and an appropriately sized, large pan. The two must fit together well, securely holding the pie plate over the simmering water while the flan cooks.
Reviews
Outstanding! Followed the recepie except added vanilla using a vintage pudding mold to make it. Gone in 60 seconds come’s to mind. will make this again and again.
Made this for the first time ever and it is amazing!!! I altered the recipe just a bit, use 3 eggs (whites and yolks), and it’s so so yummy!!!
tastes awesome!!!!
People said this was the best flan ever! I did make it a day ahead and all the juicy caramel sank into the flan. I thought that made it a failure but my guests loved it!!!!!
I love that this recipe is done on the stove. It worked. I made it in a pie plate with a steamer basket. It was ready in 40 min. I would make this again. It is rich. I only had 5 egg yolks and a 5 oz can of evaporated milk so I added 8 oz of regular milk to substitue the missing evaporated milk. I did add 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract. Since I did not have the extra yolk and I wanted to be sure it set I added a teaspoon of cornstarch. My family liked it but it was very rich and sweet. I would not add the 10 yolks, it would be to eggy for my families taste.
Awesome AUTHENTIC FLAN!!! I have been asked to make this SOOOOOOO many times! A true hit! And PLEASE don’t bake it! Steaming as directed is what gives it the awesome texture!
pretty yummy. I did the oven thing with a water bath. added 1.5 tsp of vanilla. My mom said she adds to a little lemon rind too to the caramel. i’ll have to try that next time. I think too this time I had over cooked the sugar. Definitely will try again!
Very easy to make. It was too sweet and too heavy.
This is the first time I tried making Flan. I had just made an angel food cake and wanted to use up the egg yolks so I tried this recipe. I too found the flan to be VERY sweet and I like sweet things. It also tasted quite eggy and not like the flan I remember. I think I will look for another recipe next time.
My daughter made a chocolate angel food cake and I had 10 yolks to use up, so this fit the bill. I thought the flan was a little on the heavy side, though.
This is so good! Only change I made is to add 1 teas of vanilla. I discovered this recipe because I was looking for something to make using the 10-11 egg yolks leftover from making an Angel Food Cake with 11 egg whites. This fits the bill! Plus, my dinner guests absolutely love it!!! Thank you for sharing.
My two year old hit the nail on the head when he said with a mouth full of this flan, “MMM! Delicious!”
This was pretty good. I really liked the caramel made from brown sugar instead of white. I baked my in the oven in a water bath like other reviewers. I think 60 minutes was just a bit too long. Next time I will check it at 50-55 min.
This was wonderful! My guests loved it and so did I and it was very easy to do. I followed the recipe exactly and it turned out perfectly.
Okay, my flan after 2.5hrs, is just now set…dissapointing. I think I will just use a water bath in the oven for now on. BUT, the texture is perfect. I think it’s due to the egg yolks being used without any whites. I will use this recipe for the custard part, but make traditional caramel with white sugar (no butter, that can make it taste too sweet), and bake in oven in the future.
This is almost exactly the way my mom’s family would make flan when she was growing up! We call it Leche Flan in the Philippines, and usually 1 teaspoon of vanilla extract is added. No big deal though, I just added that and steamed it as the recipe says. I used a large pot that would hold the pie plate and filled it with boiling water about halfway up. The flan was fabulous. Rich and creamy…everything a flan should be!
Tired this recipe on the oven; turned out very good, not as sweet as some others claim, just right! Not the best Flan I’ve tasted but it was my first one I’ve baked. Very good!
This is most like my Tia’s recipe from Uruguay except she uses 2 cans of evaporated milk and 2 cans of condensed milk and 1 tbs of vanilla. She also pours the mixture through a wire mesh sieve into the the caramelized baking dish. Also it can easily be converted to a Baked Flan by baking in a 350 degree preheated oven for 55-60 minutes placed in a larger pan filled with 1 in of hot water.
After making angel food cake that had 12 egg whites. I had to come up with a recipe that called for egg yolks. I Found this recipe. It was so good my sister loved it and can’t till next time I make it!!!
This was delicious and easy. It cooked perfectly in 60 minutes. It was a big hit at my friend’s birthday party.
I made this by the steam/stove method. I did not feel comfortable sticking the dish in the pot because I was afraid it would fall in, so I put it on top of a rack on top of the pot and covered with tin foil. This worked, but took about 2xs as long. I actually have to agree with the user who said it tastes like thick condensed milk. You barely get a taste of the egg/custard it is just very sweet, although it has a great texture. This is my first flan so I will have to search for another recipe!