Happy Sweet Saturday!
Dessert is easily one of my all time favorite things to make. Today I have a great recipe for a classic Flan for you. Flan is a custard dessert with a layer of soft caramel on top, which can be found all over Spain. Flan requires very few ingredients, and there are tons of recipes out there. Flan can range from very smooth and custard-like (my favorite!) to a more egg-y flavor and texture when made at home. In restaurants, it is always smooth and custard-like.
I tested a couple of recipes for this week’s dessert before finding a recipe I loved. The tests ranged from the hilarious – when I was boiling milk and it
exploded boiled over, a lot. To the egg-y, which I threw away. To, finally, a great flan with the correct texture and taste! Unfortunately we were not able to get a good picture of the milk-boiling disaster since I was too busy trying to make it stop, but just imagine a large pot of milk foaming all over my kitchen while I tried to stop it and my roommate, E, laughed at me, and you should be able to get a good idea. So, with that picture in your mind, let me give you the successful recipe I used from All Recipes.com
Prep Time: 20 Minutes
Cook Time: 1 Hour
Makes: 1 9 Inch Round Pan, or Approximately 8 Ramekins.
- 1 Cup White Sugar
- 3 Eggs
- 1 Tablespoon Vanilla Extract
- 1 (12 Ounce) Can Evaporated Milk
- 1 (14 Ounce) Can Sweetened Condensed Milk
- Preheat Oven to 350 Degrees Fahrenheit
- In a medium sauce pan, over medium- low heat, melt sugar until liquefied and golden-brown in color (Stir constantly to keep the sugar from burning)
- Quickly pour the the hot syrup into the 9 inch round pan, or ramekins, turning the dish to evenly coat the bottom and sides. Set the pan aside.
- In a large bowl, beat eggs. Beat in vanilla, condensed milk, and evaporated milk until smooth.
- Pour egg mixture into baking dish.
- Prepare a water bath for the dish, using hot water. This will help the flan maintain a creamy texture while baking.
- Bake for 60 minutes, and let cool completely.
- To Serve, carefully invert the flan onto a serving plate with edges.