Spanish Flan
This is the classic flan (Caramel Custard), which is as light and delicious as it is timeless.
It is one of the most popular desserts served everywhere in Spain, and also the leading dessert at the Spanish Tavern.
It makes a great finish to a scrumptious meal because even though it is sweet and flavorful, it is a very light dessert.
This basic flan recipe is also used to make flans of different flavors by substituting another liquid for part or all of the milk. For example, an orange flan, made from freshly squeezed orange juice, provides a delicious variation.
- 1/2 cup sugar
- 1/2 cup of cold milk
- 6 fresh eggs
- 3/4 cup sugar
- 1 quart of milk, warmed
Caramelize the sugar by placing a heavy skillet or saucepan over medium heat for 30 seconds. Add the 3/4 cup sugar.
With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
With the melted sugar, coat the bottom and sides of a 1 1/2 quart oven-proof casserole dish or multiple individual ramekins.
Beat eggs, adding warm milk alternately with the 1/2 cup sugar until light but not foamy. Add 1/2 cup of cold milk. Pour over melted sugar in casserole or ramekins.
Place in a pan of hot water and bake 75 minutes at 350 degrees until firm or until a silver knife is clean when removed from the flan's center.
Refrigerate the casserole or the ramekins until well chilled.
Invert onto a dish and serve.
Serves 6 people.
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