Here’s a thread on how to burn the sugar for flan. With pictures! 1/more

Step 1. Put 2 cops of sugar in a sturdy saucepan. Cook it on high heat stirring constantly because it’s tricky. 2/more

Keep stirring 3/more

Don’t stop stirring 4/more

It’s starting to melt here but the sugar is still lumpy. 5/more

It’s smoothing out some here but it’s important to keep stirring. 6/more

Here it is, ready to go. You can’t see, but the foam on top is a lighter than the rich brown caramel that makes it good. This is a good metaphor for Cuban culture, by the way. 7/more

I poured the caramel into my tube pan and real quick put the hot pan to soak in my sink. Cleaning up our messes is an important part of Cuban culture which is why I’m still tweeting about #BoycottGoya

I always say “Flan de leche” which means “milk flan” because there’s also flan de coco (coconut) and flan de guyaba (guava) and flan de chocolate and flan de naranja and flan de rosa. Assuming all flans are plan vanilla erases the diversity of flan. Lost track/more

This time I made flan de naranja. My husband grated the zest off an orange and added it to the blender. Here’s a picture of the blender with the zest and the naked orange. Who keeps track of these/more

Inside the blender are 7 eggs, 2 cans of evaporated milk and 2 cans of condensed milk, vanilla and the orange zest. this thread is getting away from me/more