Recipe information
Yield
serves 8
Ingredients
8 eggs
2/3 cup granulated sugar
1/4 teaspoon salt
Two 12-ounce cans evaporated milk
1 teaspoon vanilla extract or brandy
1/2 cup packed brown sugar
Preparation
Preheat the oven to 350 degrees. In a large bowl, beat the eggs well until fluffy. Beat in the sugar and salt, then beat in the milk. Stir in the vanilla. Sift the brown sugar into the bottom of a 5 x 9-inch loaf pan, covering the entire bottom. Carefully pour the custard into the pan. Place the loaf pan in a 13 x 9 x 2-inch pan and pour in enough hot water to reach halfway up the sides of the pan. Bake for 1 hour, or until a knife blade inserted in the center comes out clean. Let cool, then refrigerate overnight. Unmold the flan onto a platter.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
