The XMBD NMSE ealier provided me with her ever-so tasty recipe for Picadillo so I pestered her into passing along the perfect ending to go with: Flan. She makes a delicious flan and more than that - her flans hold together through their de-panning so they plate up real nice. Very professional. So without further ado:
Cover the bottom of a loaf pan with 3/4 cup light brown sugar, pressed flatAnd there you have it. Do give it a try. You'll love it.
Mix together 3 egg whites and 8 egg yolks until blended. Add 2 large cans of evaporated milk, 3/4 cup sugar and 2 tsp. vanilla. Mix well. Add 6 Tablespoons cognac if desired (optional - I usually don't).
Pour slowly into loaf pan on top of brown sugar through a VERY FINE strainer/sieve (important to the ultimate texture - should be mesh like a window screen). Discard foam.
Fill a 9" x 13" pan with about 1/2" water (should come about 1/2 way up flan pan). Place the loaf pan in the water and place the larger pan in a preheated 350 degree oven for 1 hour (should be firm to the touch in the center).
Cool completely (or chill in refrigerator). When ready to serve, loosen sides with a wet knife, then turn upside down on serving plate. Keep refrigerated, should be served cool or at room temperature.
Serve with fresh whipped cream sweetened to taste with powdered sugar.