Rubbermaid(R) Brilliance™ Glass Food Storage Containers Review

Thanksgiving is tomorrow and you know what that means...dessert! In today's post, I will be reviewing the Rubbermaid Brilliance Glass storage containers and posting a recipe that my family and I grew up with, Flan. But let's talk about how great these glass containers are! 

Rubbermaid® Brilliance™ Glass is built for perfect storage and presentation, and with new glass bases that can withstand oven temperatures up to 450°F, Brilliance™ Glass containers are the perfect solution for refrigerator storage to oven reheating – providing a worthy container for your favorite holiday dish. 

With Thanksgiving being different this year due to COVID, our gatherings will be happening virtually however that doesn't stop me from baking a Flan in both containers so I can deliver one to a family member, and by deliver, I mean just dropping it off on their doorstep because of Covid and maintaining social distancing. 

To make it easy to give back this season, anyone who purchases a Brilliance™ Glass product online at Target.com from this week through Thanksgiving, while supplies last, will receive an extra 3.2 cup medium container for free to fill with a holiday dish to gift to someone else. 

In addition to featuring an oven-safe glass base, these food storage containers are built with a superior lid boasting 100% airtight, leak-proof seal, and secure latches. Rubbermaid® Brilliance™ Glass products are available at Target and Amazon. Additional features include:

• A splatter-free lid design, built-in vents under the latches allow steam to escape so one can microwave food without removing the lid 
• 360-degree crystal-clear lids made of StainShield™ plastic and glass bases that make it easy to see what’s inside and are stain and odor resistant, helping the containers to look like new for as long as possible  
• A Smart Lid System which allows consumers to share their lids across all same-sized Brilliance™ containers regardless of material type

For more details on the new product line, the “Brilliance™ Glass is For Thanksgiving” promotion and printable gift tags to go along with your dish, visit www.rubbermaid.com and follow @rubbermaid on Instagram and Pinterest, and @RubbermaidFoodStorage on Facebook. For proper product use, refer to safety instructions included on the packaging.

Now let's talk about this Flan. This is a dessert that is popular in Puerto Rico. I absolutely love it and make it only during the holidays. I hope you guys enjoy making it as much as I do!

Flan

Ingredients:

Caramelized Sugar Topping:

• 1 cup granulated sugar
• 1/4 cup water

Flan Custard:

• 7 large eggs
• 2 14-ounce cans sweetened condensed milk
• 1 12-ounce can evaporated milk
• 1 cup water
• 1 tablespoon vanilla bean paste
• 1/2 teaspoon kosher salt
• pinch ground cinnamon 

Instructions:

Prepare the Caramelized Sugar

1. 
   Preheat your oven to 350°F.
2. Bring a pot of water to a boil
3. In a non-stick pan, add the water to the pan, then, right into the center of the pan, pour the sugar. This keeps the sugar from the sides of the pan.
4. Gently stir the sugar and water together using a wooden spoon and bring the mixture up to a gentle simmer over medium heat.
5. Once the sugar begins to simmer, stop stirring. If, at this point, you see any sugar crystals on the sides of the pan, use a wet pastry brush to brush the crystals down into the pot.
6. Boil the sugar for 7 1/2-8 minutes, or until the sugar takes on a deep amber color
7. 
   Once the sugar reaches the amber color, carefully pour it into a pan. The pan will become extremely hot when the sugar is poured in, so use a towel or oven mitt to hold onto the pan to keep from burning yourself.
8. Swirl the sugar onto the bottom of the pan. 
9. Set the pan aside to allow the sugar to cool and harden while you prepare the custard. 

Prepare, then Bake Vanilla Flan

1. 
   Pour the eggs into your blender. Pulse the eggs for 30 seconds to beat them slightly.
2. Next, pour the sweetened condensed milk, evaporated milk, water, vanilla bean paste into the blender.
3. Blend the mixture for 1 minute, or until smooth. 
4. Once smooth, pour the mixture through a sieve into the sugar-rimmed pan to remove any mucous-like strings of egg and to reduce the amount of bubbles and foam created by the blender. 
5. 
   Place the flan pan into the larger pan, then fill the outer pan with boiling water until it reaches half-way up the sides of the flan pan.
6. Take care not to splash any water into the custard.
7. Carefully slide the pans into the pre-heated oven and bake for 1 hour. The flan will still jiggle like jello when fully baked.
8. After 45 minutes of baking check the color of the flan: if it looks like it's browning too much, lay a piece of foil over the pans to slow down the caramelization. 
   
   

Chill the Baked Flan:

1. After the baking time has elapsed, carefully remove the larger pan from the oven, then remove the flan pan from the water-filled one.
2. Allow the flan to cool completely on the countertop before covering the pan with plastic wrap/lid.
3. Refrigerate the flan for 24-48 hours. The longer, the better as it allows time for all of the sugar to liquify.  

Flip to Serve:

Before turning out the flan, loosen the sides of the custard from the pan. To do this, take a knife, dipped in hot water, and run it along the sides: between the flan and the pan. 

Invert a plate onto the pan and flip the two over. The flan should slide right out of the pan. The caramelized sugar liquid will start to ooze from the pan onto the plate.

Leave the pan inverted for about 5 minutes to coat the flan in as much of the caramel as possible.

Slice the flan into serving sizes and serve cold: straight from the fridge. 

Store leftover flan lightly covered in plastic wrap in the fridge for 3 to 4 days.

I hope you all have a wonderful Thanksgiving and practice social distancing so we can get this under control.