Submitted by Lisa Kear
This Panamanian flan ”was my mom’s favorite,” says Lisa Kear, one of our favorite homecooks. ”My mom could not cook—except to make white rice, or anything involving food that was canned or frozen from the commissary store. So either my abuela would bake her flan, or my mom would commission my brother’s girlfriend to bake ‘un flancito‘ for our family. My mom would ask her to make this flan almost every Sunday. Her flans are delicious and I have always wanted to duplicate her recipe, as she lives in Panama.”
Why makes this flan so delicioso? ”It’s extra good because of the egg–milk–sugar ratio,” explains Lisa, who now lives in Knoxville, Tennessee. ”The 5 eggs give it the perfect semi-firm texture, while the condensed milk has just enough sweetness to complement (but not compete with) the caramelized sugar topping. Also nice is that flan is a high-protein calcium dessert that is nutritious.”
This flan remains one of her forever-favorite dishes, she says. ”As a child, I always looked forward to meals that included flan, and today I still crave this delicacy that reminds me of growing up in Panama. Today, I make flan when I crave for it—which is pretty often. About every two weeks I find myself wanting to nourish myself and my family with some sort of milk–egg combination, including creme brûlée, pudding or custard—like this flancito!”
To try more of Lisa’s Panamanian recipes, check out her empanadas with beef, her empanadas with guava and cheese, her handmade corn tortillas, and her delicioso Panamanian pollo guisado with spaghetti—chosen by Dominican homecook Belqui of Belqui’s Twist, to make on her blog and YouTube channel. That’s how good of a cocinera Lisa is.