Mom’s Cuban Flan with Margie Perez

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NEW ORLEANS (WGNO) – “The first song I ever wrote was called ‘Ooh Baby La La’ and the first time I visited New Orleans, I had this song in my head,” says Margie Perez.

Songbird Margie Perez was introduced to music by her mother, “She would always play Celia Cruz and Benny More and old Latin jazz so I was always around music but I didn’t start singing until much later.”

“The first time I ever sang in front of an audience was doing karaoke singing ‘Like a Virgin’ by Madonna,” she laughs. Perez has come a long way since then, making waves in the New Orleans music scene.

Her mother also influenced her in the kitchen and today she’s making her favorite family recipe, Mom’s Cuban flan.

“She is such a good cook and she mostly cooks Cuban things, but she has a Cuban style to cooking anything, even spaghetti is Cuban.”

The ingredient list is short and the directions are easy to follow, but the end result is magic.

“I love everything about it, it looks so pretty the caramel starts flowing down the sides. It’s a very dramatic presentation,” says Perez. Mom’s Cuban flan has been a staple at every holiday meal. “The taste is still there, there’s something about mom’s cooking, me and mom have the flan down.”

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Mom’s Cuban Flan

1 cup sugar

6 eggs

1 can sweetened condensed milk

14 ounces whole milk

1 can coconut

For the glaze, heat the sugar in a small sauce pan over low heat. Stir until sugar caramelizes and immediately pour syrup over bottom of pan. Chill pan. For filling: combine eggs, milk, condensed milk and coconut in blender. Pour filling into sugar-coated pan. Bake in the over at 450 degrees, for about 30-45 minutes, checking every 15 minutes using a water bath. Once top is golden brown and a knife comes out clean, put flan in the refrigerator to cool. To serve, loosen sides with knife and invert mold onto plate. The caramel will then be on top.

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