{"id":4685,"date":"2016-11-14T10:54:24","date_gmt":"2016-11-14T10:54:24","guid":{"rendered":"http:\/\/deaixa.net\/recetas\/?p=24"},"modified":"2016-11-14T10:54:24","modified_gmt":"2016-11-14T10:54:24","slug":"el-flan-de-bernadette","status":"publish","type":"post","link":"https:\/\/deaixa.net\/recetas\/el-flan-de-bernadette\/","title":{"rendered":"El Flan"},"content":{"rendered":"\n

Recipe by Bernadette Fontanez de Miranda given to her by Candida Noa de Espinosa in 1947.<\/em><\/p>\n\n\n\n

INGREDIENTS<\/h2>\n\n\n\n

1\/2 cup of sugar for making the caramel
2 eggs
1 can of evaporated milk
2 tsp vainilla
3\/4 cups of sugar<\/p>\n\n\n\n

PREPARATION<\/h2>\n\n\n\n

Pre-heat oven to 350 degrees.<\/p>\n\n\n\n

In the ceramic or metal baking dish where flan will bake,  cook the sugar on the cook top until it melts into caramel.<\/p>\n\n\n\n

 Spread the caramel on all inside surfaces of the baking dish.<\/p>\n\n\n\n

Prepare “bain marie” : Pour water into a baking dish that is wider than the one you will use to make the flan. The amount of water should only be about 1 inch deep.<\/p>\n\n\n\n

Mix the eggs, evaporated milk, vanilla and sugar in a blender.<\/p>\n\n\n\n

Pour the mix on the caramel covered baking dish. Place it inside the wider baking dish you prepared for the “bain marie”.<\/p>\n\n\n\n

Bake for about 1 and 1\/2 hours uncovered, <\/em>at 350 degrees, or until a knife inserted into the flan comes out clean.<\/p>\n\n\n\n

After it cools down, chill in the refrigerator.<\/p>\n\n\n\n

Delicious when served with fresh fruits or ice cream, or both.<\/p>\n\n\n\n

Try it with a spoonful of cognac poured over it before serving.<\/p>\n\n\n\n

Makes a small flan for 2 or 4 servings.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Recipe by Bernadette Fontanez de Miranda given to her by Candida Noa de Espinosa in 1947. INGREDIENTS 1\/2 cup of sugar for making the caramel2 … <\/p>\n","protected":false},"author":1,"featured_media":4763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[8,13,30],"tags":[58,64],"class_list":["post-4685","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bernadette","category-familia","category-slider","tag-postres","tag-puerto-rico"],"_links":{"self":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4685","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/comments?post=4685"}],"version-history":[{"count":0,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4685\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media\/4763"}],"wp:attachment":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media?parent=4685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/categories?post=4685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/tags?post=4685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}