A Taste of Home

When Chef Adrianne Calvo makes her special feast every year for the families of St. Jude Children's Research Hospital, it's sure to include flan. "Flan is a staple in every Cuban family get-together," she says. "In my family we judge a great flan by how creamy it is. It can't be too sweet or have holes. It's an exciting moment when we get a perfect flan."

#cuban flan

1 whole egg
5 egg yolks
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract 
Pinch of salt

Make your favorite caramel recipe in a saucepan, then pour into the bottom of a casserole dish.

As you prepare the custard, the caramel will cool. In a separate bowl, using a whisk, beat the 1 whole egg and 5 egg yolks together. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract and the pinch of salt.

Pour the custard mixture into the casserole dish over the hardened caramel. Place your flan on a baking pan and fill with hot water to about halfway up the sides. Bake in a pre-heated 350-degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes. Remove from the oven and the water bath and let cool. Run a butter knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving. Serves 8

This #cuban flan recipe appears on St. Jude Inspire courtesy of Chef Calvo, and was originally published in her third cookbook, #MaximumFlavorSocial: Food, Family & Followers.