Last night we had some very special friends over for dinner. Twenty-five years ago this month my hubby and I began dating, and I was introduced to Dr. and Mrs. Cairns. Dr. Cairns was the minister at my husband’s church where I also began attending. It was under his ministry that I recognized the deep spiritual meat of the Word of God which he faithfully preached. I saw myself grow spiritually by leaps and bounds! Dr. Cairns is the pastor under whose preaching all of my children grew up. Mrs. Cairns taught each of them in Sunday School when they were in first and second grades. Needless to say, we were all saddened when he retired a few years ago and moved back to Northern Ireland. When they do come back to visit, we make it a point to always have them over for dinner. This trip was no exception. Russ was disappointed to miss their visit since he is away at BMT. Barbi, though, was able to drive up from GA to be with us for dinner and visit with these special people!
For dinner I prepared a modified Chicken Scaloppine dish that I served with rice and gravy, steamed broccoli with cheese sauce, dinner rolls, and a delicious flan for dessert. I will share the flan recipe now and the chicken recipe later.
brown sugar (amount will vary)
1 can sweetened condensed milk
1 can evaporated milk
2% milk (amount of the sweetened condensed can)
1 tsp. vanilla
I do not own a flan pan, but I do have a 2-quart casserole dish that is more squared on the bottom than round. This is what I used to make this flan. Use spray oil to lightly cover the inside of your dish. Sprinkle brown sugar over the bottom covering it completely. I made the mistake of pressing the sugar onto the bottom of my pan. Don’t do this! It will stick to your pan when you try to invert the dessert onto a platter!
In a large mixing bowl, carefully beat the 5 eggs. You need to beat them gently so as not to create lots of bubbles. I used a wire whisk. Continue beating while adding the 3 milks and the vanilla. Carefully pour milk mixture over the sugar. Set dish in a pan of water and put in a 350 degree oven.
Bake for about an hour. Make sure a knife comes out clean. I gave mine an extra 10 minutes. Let cool in the pan on a wire rack. Invert onto a cake platter, cover and refrigerate until ready to serve.
Crush strawberries. Cut the flan into 8 wedges. Put a dollop of whipped cream on top of the flan and strawberries over the cream. Serve with a whole strawberry on the side.