Hector Sanchez/
I will say that Hector has developed into one of the
most creative photographers I know. He is my go-
to guy if I want to shoot something outside of the
box. He works and works until the finished product
is perfect. It’s really fun to watch him. I will say,
though, that his Cuban music sometimes drives me
crazy…
Flan
“Making flan is pretty much a year round desert for my
family, but it always seems even more special when it’s made
for our holiday dinners. The art of making a great flan can
take many years to perfect, you’ll definitely know it when you
get right!”
Serves 6
3⁄
4 cup sugar
11⁄
2 cup sweet condensed milk
31⁄
2 cups full fat milk
5 large eggs
seeds from
1⁄
2 vanilla bean
1⁄
8 teaspoon salt
1. Preheat oven to 325ºF.
2. Place the sugar in a small
saucepan and let it melt on medium heat.
3. Pour into
a 9-inch round pie dish.
4. In a large bowl stir together
condensed milk, milk, eggs, vanilla, and salt.
5. Pour into
the pie dish.
6. Place in a large ovenproof dish.
7. Pour warm
water
3⁄
4 up on the pie dish, and cover with foil.
8. Bake for
about 1 to
11⁄
4 hours. The flan should be firm while a little
wiggly.
9. Let cool.
10. Loosen the edges with a shape knife
and turn onto a platter.
*Serve with whipped cream.
The art of making a great flan
can take many years to perfect.” “
