Spanish Flan
The Husband’s birthday was not too long ago, and since he eschews birthday cake, I had to think outside of the box. Being Cuban, he favors flan and rice pudding, so the search for the perfect birthday dessert didn’t last long. I took a chance and used two new recipes and held my breath during the process. Luckily, especially since we were having company over, they both came out well.
The Spanish Flan could not have been simpler to make. Just be careful when heating the sugar up on your stovetop, because once it starts getting liquidy, it tends to go fast. The only other changes I made were to poke holes in the aluminum foil and to bake it in a water bath. Given The Husband and my son each went back for seconds, I’d say it received a thumbs up all around.
Spanish Flan
Recipe courtesy of AllRecipes
PREP TIME 20 Min
COOK TIME 1 Hr
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Preheat oven to 350° F (175° C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. Bake in preheated oven 60 minutes. Let cool completely. To serve, carefully invert on serving plate with edges when completely cool.
Hi Cate,
I have been reading your blog from some time but never have made a comment
As a Spaniard, just a note about Spanish flan,, it is only made with sugar, eggs and normal milk.
My favourite recipe is:
Flan
6 people
500 gr (1/2 liter) milk
4 eggs
130 gr sugar
Caramelized / liquid sugar
Mix all ingredients until well blended. Pour some liquid caramel into the ramekins and preheat your oven to 160 C. Then pour the flan into the ramekins. In a oven dish that can hold all ramekins, pour hot water half full and put the ramekins (covered with foil if you want to). Cook for one hour.
The main difference is the condensed milk, in Spain we never use that, it is considered Mexican
And the hot bath is very important for a creamier texture.
Greetings,
nek0