Briarcliff Manor resident Aurea Porrata-Doria, shares with River Journal memories of her grandmother, Mama Monse, and her delightful flan recipe. Spanish flan is a baked custard made with condensed milk, eggs, and sugar for a rich, smooth dessert smothered with caramel sauce. To Aurea’s family, this flan recipe is more than dessert. It is an integral part of their beloved matriarch’s legacy. Each mouthful of the confection is like a sweet visit with Grandma.
“I was blessed to have a grandmother like Mama Monse,” says Aurea. “She was a school principal – wise, elegant, and confident, with a quiet strength that commanded respect and a heart that overflowed with kindness. She carried herself with grace, always composed, always beautiful inside and out. Her discipline was matched only by her sweetness. She believed in hard work, faith, and education. She inspired not only her students, but everyone who crossed her path. To me, she was more than a grandmother – she was my guide, my example, and my anchor.”
Aurea, a mother and grandmother herself, says “Mama Monse helped shape the woman I became and left me with countless treasured memories. I still hear her sayings in my heart – the wise words she repeated with love and patience.” Aurea passes Mama Monse’s words of wisdom down to her daughter and son. “In teaching them, I feel her spirit near, reminding me who I am and where I came from.”
Every time Aurea prepares Mama Monse’s flan, she says “the aroma fills my kitchen and takes me back to her table, to her laughter, to the warmth of her embrace. Through her recipes and her lessons, her love continues to live within us. Flan was as much a part of her legacy as her wisdom – smooth, golden, and made with love.”
Mama Monse’s Flan
Prep time: 15 Minutes
Cook Time: 1 Hour
Additional time: 3 hours
Servings: 8-10
Ingredients:
- 1 cup Sugar
- 6 large eggs
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. can evaporated milk
- 1 tbsp. vanilla extract
- 1 tsp. almond extract
- 1 large cooking spoon of white flour to add to its consistency
Directions:
Step 1 — Preheat oven to 350 degrees
Step 2 — Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round or 13-inch rectangular glass baking dish, turning the dish to evenly coat the bottom. Set aside
Step 3 — Beat eggs in a large bowl. Add condensed milk, evaporated milk, vanilla and almond extracts and flour. Pour egg mixture on top of caramel in the baking dish. Place dish into a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
Step 4 — Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind that the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack. Cool to room temperature — then cover with plastic wrap to prevent skin from forming. Refrigerate for 3 hours or up to 3 days.
Old Traditions, New Beginnings is a compilation of stories 250-1000 words per submission from those 60 years and older. Those interested in contributing their own writing or volunteering to help others share their contributions are encouraged to email district95@nyassembly.gov
