Living 2 Eat |

About ten years ago, I met an incredible Texan… Christi Harris!    Her hometown of Anson, Texas is tiny compared to her current existence in Dallas.   Christi is blond, beautiful, smart, sweet and oversees her internationally known business, Christi Harris Cosmetics.  

 For the past decade, I have had the pleasure of seeing Christi several times per year at various Northwood University functions around the country.   Accompanying Christi many times is her precious mother, Leta Touchstone.   “Mama Leta” has to be one of the finest Christian ladies I have ever met.   It is very easy to see where Christi got her good looks, charm and big heart.

 Christi’s entrepreneurial prowess is known to many as she is an invited keynote speaker.   She firmly believes in encouraging young ladies and equipping them with a free enterprise education.  

 Although you would never know it, Christi does have a sweet tooth and her favorite is good ole’ flan.  Below is a terrifically simple Texas Cooking favorite that even a novice could make. 

Caramel Flan

• 1/3 cup sugar
• 6 eggs
• 6 tablespoons sugar
• 2 cups milk
• 1 teaspoon vanilla extract

Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. While holding down the cake pan so it doesn’t float, fill the larger pan with just enough hot water to come about 3/4-inch up the side of the smaller pan. Then remove the smaller pan and put the larger pan of water in a preheating 350°F oven while you mix the flan. Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so that the entire surface is covered. Remove from heat; syrup will harden and crack, but that’s okay.

Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. Pour the egg mixture into the caramel-lined pan, open the oven door, and carefully place the flan in the hot-water bath. Bake at 350°F for about 25 minutes; test by gently pushing custard in center with back of a spoon. When done, a crevice will form.

Remove from hot water and chill at once. To serve, loosen custard edge with a knife, and then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce will flow out. Cut in wedges, and spoon on sauce.