This is a nice idea that makes everyone happy. When you have friends coming over for dinner, they will be happy to see their dessert is in control portions and they will eat just what’s in the jar, plus is adorable to serve dessert in these jars to your guests. The bonus for me? I just pull the flans from the fridge, take the lids off, serve them and don’t need to worry about dessert plates, or slicing a large flan. Boom!
Approx. Prep and Cook Time: 1 hour
Approximate Cost: $11.22 or $1.12 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: (4 mason jars) (and 1- 8 x 4 loaf baking pan= 6 slices) 10 servings total
1 can condensed milk ($1.45)
1 (13.5) can of Goya Coconut Milk ($1.99))
1 tbsp. Swiss chocolate almond Liquor (.90)
1 vanilla bean pod for the seeds (cut lengthwise to scrape/remove the seeds from pod use) (.90)
6 whole eggs (.80)
1 ½ cup of white organic sugar for the caramel (.50)
4 half-pints (8-oz.) mason jars and an 8 x 4 loaf baking pan ($4.68)
Preheat the oven at 350 degrees.
Add sugar to a skillet on med-high until it melts and turn to light color caramel. (Don’t burn it)
Carefully, pour the caramel into the 4 mason jars (and the 8 x 4 loaf baking pan) set aside.
Pour hot water in a large baking pan. Place the 4 mason jars and loaf pan inside the water pan and set aside.
In a blender, add all the ingredients in the order they are listed, including the vanilla seeds without the pod and blend. (discard the pod)
Add the blender mixture into the caramelized jars and loaf pan.
Place in the oven and bake for 1 hour. Check if they are done in the middle by inserting a toothpick, it must come out clean. The flans will jiggle.
Remove from the oven and let them cool completely.
Keep the flan in the jars. To plate the large flan, run a knife around the border to detach it. Place a larger plate over the flan pan and making sure the flan is completely detached from the sides, carefully turn it upside down to remove from the pan easily.
HACK: Serve the flan in the jars with whipped cream. Garnish the larger flan with berries.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.