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FLAN - A SPANISH DESSERT

Flan - a Spanish dessert

bethman
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INGREDIENTS

Cooking Time: 45
Servings: 8
Preparation Time: 25

1.5 cups sugar

1 -- 14 oz can sweetened condensed milk

2-- 13 oz cans evaporated milk

1 tb vanilla

6 large eggs

DIRECTIONS

Preheat the oven to 325 degrees F.

Custard

Beat the eggs with a hand mixer.

Add in the condensed milk, evaporated milk, vanilla and ½ cup sugar. Mixture should be smooth.

Carmelized Sugar

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.

RECIPE BACKSTORY

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.