“Here is a fool-proof Spanish flan recipe and what a treat this is! The custard is so light and just mildly sweet, letting all the very rich sweetness come from the delectable caramel syrup that surrounds the flan. This flan looks beautiful and comes out PERFECTLY every time! The technique you must master is to swirl and not stir. Remember, NO STIRRING! Do NOT worry if the caramel doesn’t cover the entire bottom of the pan when you pour it in. The caramel will magically spread itself all over the bottom of the flan while it is baking in the oven and be beautiful when you invert it to serve.
Some flans have cream cheese in them and then they become heavier and taste more like a cheesecake. This one is lighter and airier and more like a custard, which is the original way flan was made. Flan is so famous all over the world with many ethnic variations. I prefer the height of flans to be lower rather than higher, like this one so that the caramel syrup covers every bite! You can also cut the recipe in half and use ramekins for individual servings. Enjoy!”
Servings: 12 Bake Time: 50-60 minutesAll Posts
2/3 cup sugar
1 can (14 oz.) sweetened condensed milk
2 cups heavy cream
1 cup milk
2 teaspoons vanilla extract
1. In a medium skillet, heat the sugar. Shake and swirl the pan to distribute the sugar until it is dissolved and begins to brown. Do not stir or use a spoon. This causes the sugar to crystallize.
2. Lift the pan 4 to 6 inches from the heat source and continue to brown the sugar until it becomes a medium amber color and all the sugar has dissolved.
3. Pour the caramelized sugar into a 1½-quart casserole dish or a 10-inch cake pan. Swirl the pan around in the air to coat the bottom of the cake pan evenly. If it does not cover the entire bottom that is okay. The caramel will spread out in the oven.
4. In a large mixer bowl, combine the condensed milk, heavy cream, milk, eggs, and vanilla. Blend for one minute. Pour this over the caramelized sugar.
5. Create a water bath by filling a large roaster pan one inch high with hot water.
6. Place the flan pan inside the water bath pan. The water should go almost half-way up the sides of the cake pan.
7. Bake at 350° for 50 – 60 minutes. It should be somewhat firm yet a little jiggly when you remove it from the oven.
8. Remove the flan pan from the water bath pan and set it on a wire rack to cool.
9. The flan is served cold, so refrigerate it for at least one hour before you serve it.
10. When you are ready to serve it, run a knife around the edge of the pan to loosen it. Invert the pan onto a large 12-inch serving dish or a dish that has a lip around the edge to contain the caramel syrup.
Nutritional Information: Spanish Flan
Servings Per Recipe: 12 Amount Per Serving: 1/12 wedge
Calories from Fat: 148
* % Daily Value *
* Total Fat 18g 27%
* Saturated Fat 9g 43%
* Cholesterol 115mg 38%
* Sodium 42mg 2%
* Total Carbohydrates 12g 4%
* Dietary Fiber 0g 0%
* Protein 2g 4%
* Sugars 12g
* Vitamin A 13%
* Vitamin C 0%
* Calcium 3%
* Iron 1%
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.