Flan - a Spanish dessert
1.5 cups sugar
1 -- 14 oz can sweetened condensed milk
2-- 13 oz cans evaporated milk
1 tb vanilla
6 large eggs
Preheat the oven to 325 degrees F.
Beat the eggs with a hand mixer.
Add in the condensed milk, evaporated milk, vanilla and ½ cup sugar. Mixture should be smooth.
Over medium heat stir 1 cup of sugar until it is brown and caramel-like.
This should take approximately five minutes,stirring constantly.
Then, immediately pour several tablespoons of the caramel into 6 remekins. Coating the bottom and sides with the caramel.
Pour the custard into the carmelized remekins.
Fill a baking dish with 1 inch of water and place the six remekins in the baking dish.
Bake for 45 minutes in the preheated oven.
It is done when a knife inserted into the center comes out clean.
After the remekins have cooled put into the refrigerator.
When ready to serve, invert each remekin onto a small plate.
Pairs Well With
The flan recipe, a delicious egg custard, dates back to Roman times. The Romans domesticated chickens and eggs were plentiful. It started out as a savory dish but in Spain, became a sweet Spanish dessert with caramelized sugar. The Spanish brought it to central and South America, where it is very popular. It is often made in a mold or individual ramekins.