{"id":7377,"date":"2017-01-23T21:07:31","date_gmt":"2017-01-23T21:07:31","guid":{"rendered":"https:\/\/www.insearchofsukoon.com\/\/?post_type=recipe&p=7377"},"modified":"2017-01-23T21:23:41","modified_gmt":"2017-01-23T21:23:41","slug":"3-ingredient-flan","status":"publish","type":"recipe","link":"https:\/\/www.insearchofsukoon.com\/recipe\/3-ingredient-flan\/","title":{"rendered":"3- INGREDIENT FLAN"},"content":{"rendered":"

This recipe takes inspiration from my Bari Ami’s (grandmother) pudding.<\/h4>\n

On special occasions she would whip up a tray or two of this smooth and silky dessert in her vintage Yellow Enamelware<\/a>.<\/h4>\n

Her whole house would be smelling warm and comforting with the smells of rich vanilla and silky eggs and milk.<\/h4>\n

I still remember us, \u00a0all kids, gathered in the kitchen waiting for the oven door to open and the magic to happen.\u00a0\u00a0The wait for it to cool down would be miserable but the end result was soo yummy that it was worth all the wait.<\/h4>\n

She wouldn’t even invert it, but cut cubes right in the tray and each of us would enjoy it as is. The two trays would disappear in the blink of an eye.<\/h4>\n

We called it pudding but it is also called flan. Some people even call it custard. Call it what ever you may, if you love eggs and milk then this dessert is perfect for you.<\/h4>\n

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