Flan (Spanish egg custard) is one of the most recognizable desserts from many Latin American countries. No Puerto Rican or Mexican store or market in the United States can afford not to have at least one kind on its shelves. The recipe to make the classic flan is very simple and I will share it with you today.
- 1 Can of evaporated milk
- 1 Can of condensed milk
- 4 eggs
- 1 tbsp of vanilla
- 1 cup of sugar for the caramel
- Preheat oven to 350° F.
- Melt the sugar in a non-stick pan over low heat until it turns slightly golden. Make sure it doesn’t burn.
- Immediately pour into a 9 inch metal pan and swirl it around to cover the bottom and sides before it cools.
- Let the caramel cool.
- Blend the rest of the ingredients until thoroughly mixed.
- Pour the content over the caramel.
- Place the pan into a larger pan (bain marie) with ¼ to ½ cup of water and bake for 45 to 60 minutes.
- After 25 to 30 minutes cover loosely with a piece of foil if the top is getting too brown.
- Insert a knife in the center of the flan too check if it is ready. The knife has to come out clean.
- Remove from the oven when cooked and let it cool.
- Then refrigerate for at least 2 hours
- To serve lay a plate on top of the pan and then carefully flip it over and slide the pan off.
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