Flan - a Spanish dessert
CATEGORIES
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
  1. Preheat the oven to 325 degrees F.
  2. Custard
  3. Beat the eggs with a hand mixer.
  4. Add in the condensed milk, evaporated milk, vanilla and ½ cup sugar. Mixture should be smooth.
  5. Carmelized Sugar
  6. Over medium heat stir 1 cup of sugar until it is brown and caramel-like.
  7. This should take approximately five minutes,stirring constantly.
  8. Then, immediately pour several tablespoons of the caramel into 6 remekins. Coating the bottom and sides with the caramel.
  9. Pour the custard into the carmelized remekins.
  10. Fill a baking dish with 1 inch of water and place the six remekins in the baking dish.
  11. Bake for 45 minutes in the preheated oven.
  12. It is done when a knife inserted into the center comes out clean.
  13. After the remekins have cooled put into the refrigerator.
  14. 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.