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La Golondrina Cafe's flan

La Golondrina Cafe's flan
Los Angeles Times

Dear SOS: I recently had dinner at La Golondrina Cafe on Olvera Street. Their flan was the best I have ever eaten. Would it be possible to get their recipe? David Cavanaugh Long Beach Dear David: This recipe, from the ... Read more

Total time: About 2 1/2 hours, plus chilling time for the flan | Serves 12
  • 3/4 cup sugar
  • Juice of 1 orange, about 1/2 cup
  • 5 eggs
  • 2 1/2 (14-ounce) cans condensed milk
  • 1 1/2 (12-ounce) cans evaporated milk
  • 1 3/4 cups milk
  • 1 tablespoon amaretto
  • 1 tablespoon vanilla

Step 1In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.

Step 2Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.

Step 3Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish. Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.

Note: Adapted from La Golondrina Cafe. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.


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