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Simple Spanish flan recipe

Simple Spanish flan recipe


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  • Recipes
  • Dish type
  • Dessert
  • Creme caramel

This custard-based Spanish flan or creme caramel is simple, yet creamy and smooth. You can try other extracts like orange, if you like.

4 people made this

IngredientsServes: 8

  • 250ml boiling water, or as needed
  • 1 teaspoon water
  • 100g caster sugar
  • 6 large egg yolks
  • 1 (400ml) tin sweetened condensed milk
  • 1 (397ml) tin evaporated milk
  • 50g caster sugar
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Cook:1hr ›Extra time:2hr chilling › Ready in:3hr15min

  1. Preheat oven to 170 C / Gas 3. Place a 23cm heatproof pie dish into a deep roasting tin; pour boiling water into roasting tin to reach about halfway up the side of the dish.
  2. Pour 1 teaspoon water and 100g caster sugar into a heavy saucepan; place over medium heat and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
  3. Whisk egg yolks, sweetened condensed milk, evaporated milk, 150g caster sugar and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a piece of kitchen roll. Gently pour custard over caramel in pie dish. Cover baking pan with foil.
  4. Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place tin with and flan in the fridge to chill, about 2 hours.
  5. Remove pie dish; run a knife around the edges of the flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

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Flan -- Cuban Custard

A wonderfully rich dessert, creamy and full of egg flavor like a very rich custard.

1 lemon rind, carefully pared
1 cup milk
1 cinnamon stick
3/4 cup sugar
8 whole eggs
1 cup sugar
2 cups heavy cream

Preheat oven to 350 degrees F.

Use individual ovenproof custard cups. Carefully remove the outer rind from a lemon. Don't cut too deep or you'll cut into the pulp! You just want the outer, mostly yellow layer!

Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick, stirring constantly. Remove from heat and let stand for 15 minutes. Remove lemon rind and cinnamon stick after the milk cools.

For the caramel, heat 3/4 cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt. Stir constantly to prevent burning! The sugar will turn to a thick syrup with a dark brown color. Quickly remove from heat and pour into each one of your individual custard cups. Tilt back and forth to cover the bottom and sides of the dish. The syrup will harden as it cools to form a thick shell. During the baking process, this shell magically transforms itself into a delicious dark caramel syrup.

For the custard, beat the eggs with 1 cup sugar until thoroughly mixed and frothy stir in the warm milk and the cream. Pour into the caramel-lined dishes and set it into a water bath (baño de Maria).

Bake for 35 to 50 minutes or until a knife comes out of center clean. Let cool in dish.

Before serving, loosen sides with a knife and flip onto individual plates or just serve the flan in the custard cup dusted with a little cinnamon or nutmeg.

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Pre-heat oven to 350 degrees

1. In a medium saucepan over medium-low, melt sugar until liquified. Watch it carefully and swirl the pan occasionally so it doesn’t burn. Once the sugar turns a light golden brown without any lumps or sugar granules, remove the pan from the heat.

2. Working quickly before it cools down, pour the sugar mixture into a 10 inch glass pie pan or 10 inch cake pan. Swirl it around so that it evenly coats the bottom and the sides.

3. In a medium-sized bowl, cream the cream cheese until it is smooth. Add one egg at a time mixing well between each.

4. Stir in the sweetened condensed milk , evaporated milk, and vanilla extract. Pour the egg mixture into the pie/cake pan.

5. Cover the top of the pie/cake pan tightly with tin foil. Place the pie pan in a *water bath and place in the oven. Bake the flan for 60-90 minutes or until the flan has set up in the center (like the consistency of Jell-O).

6. Remove the pan for the oven. Remove the pie/cake from the water bath and let cool on a wire rack for 1 hour and then chill in refrigerator for 4- 8 hours, or overnight. Store leftovers in the refrigerator.

6. To remove the flan from the pan, run a butter knife around the edges of the dish and invert it on a serving platter.


1 Preheat oven at 350 degrees F.

Caramelized the Sugar

2 Add the sugar to a small non-stick sauce pan over medium heat. Shake and swirl the sugar around the pan so the sugar will be evenly distributed as they start to dissolve or turn brown and caramelized.

3 When the sugar starts to caramelize, lift the pan couple of inches above the heat and keep the pan moving in circular motion.

4 Once the sugar has liquified, pour into your flan container or dish, making sure to coat evenly the bottom of the dish or container. Set Aside.

Make the Custard

5 Now, pour the condensed milk, heavy cream, evaporated milk, eggs and vanilla extract into the blender.

6 Blend on high for one minute. After that, strain the mixture using a cheesecloth. Then pour the mixture over the caramelized sugar in the baking dish or ramekins.

7 Place the baking dish / ramekins inside a larger baking pan and slide the pan into the pre-heated oven.

8 Pour enough hot water into baking pan to come halfway up sides of ramekins. This is called the water bath that will allow the flan to bake gently and evenly.

9 Bake until centers of flans are gently set, about 50 – 60 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours.

Remove the flan from the water bath and let it cool completely.

10 To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan.

11 Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.


Simple Spanish flan recipe - Recipes

Flan is another dessert I really love……..wait what am I talking about? I love desserts…PERIOD! Anyway, I’ve always thought this dessert is a toughie! And it wasn’t until my friend Chris made some a few weeks back that I found out it was super easy to make this. Chris did a good job making that dessert and told me that he used eggs, condensed milk, evaporated milk and sugar. So, based on what he told me….I googled for a recipe!

I found a recipe using the ingredients Chris described on www.allrecipes.com. I modified the recipe and the method a little after reading a few reviews/suggestions. The changes turned out great. Here’s the modified recipe, the original one can be found HERE. The Spanish Flan is and will be sweet. So, if you’re not a fan of sweet things…you might need to stay away from this dessert or change the proportion of the condensed milk or sugar I guess! =)

SPAN ISH FLAN RECIPE
Ingredients:
  • 1 Cup Granulated Sugar
  • 4 Large Eggs
  • 1 (14 Oz) Can Sweetened Condensed Milk
  • 1 (12 Fl Oz) Can Evaporated Milk
  • 1 Tbsp Vanilla Extract
Method:

Preheat oven to 350 degrees F. In a medium saucepan over medium-low heat, melt sugar until liquidized and golden in color and runny. Carefully pour hot syrup into a 9 inch round warm glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Sieve egg mixture and pour it into baking dish. Place baking dish into a baking pan filled some some hot water. You want to make sure the hot water fills about half way up the sides of the baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes or until center of flan is set. Let cool completely. To serve, carefully run a knife along the edges of the flan and invert on serving plate when completely cool.

June’s Comments: When cooking/melting the sugar, it will first turn very very clumpy before slowly turning into liquid. Don’t let this scare you to think that you’ve done something wrong and throw away the sugar.

To make your baking dish warm, either microwave it for a couple seconds or stick it in the oven when you’re pre-heating it. A warm dish will let you coat the bottom of the dish the caramel easier. Caramel does harden quickly when it cools down, you work quickly when you swivel the caramel around the baking dish. You do want the caramel to harden before you pour in the custard to bake.

Some sugar/caramel will remain the dish which is ok. To clean up, just soak the baking dish in  water and the sugar will dissolve.

I actually made the Spanish Flan in 6 (7 oz) ramekins. I did not use all the melted sugar and saved some to make sugar art. Making simple sugar art was easy (although it took me several tries). Simply drizzle some melted sugar onto the outside of a bowl and let it cool down. You have to make sure that the melted sugar strands are not to thick or thin and make plenty of strands so that they hold together better. Making it too thin or too thick will make the art harder to remove when it’s cooled. Remember to watch those fingers…..the sugar is hot when you drizzle them!!


Variations

  • For a citrusy twist, add 1 teaspoon of orange zest to the custard mixture.
  • For a coffee twist, add 2 teaspoons instant espresso powder to the custard mixture.

I hope you love this recipe – be sure to give it a review below! To get more easy Mexican recipes delivered straight to your inbox, sign up for my email newsletter . You can also follow Isabel Eats on Facebook , Instagram and Pinterest !


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Authentic Spanish Flan Recipe

Popular in Spain, Mexico, South America and these days many other countries, this authentic Spanish flan recipe is a classic. This silky smooth, sweet dessert goes perfectly after any type of meal. It’s rich but not too heavy. You can serve it as it is or with some whipped cream.

How to Make Mexican Flan

An authentic Spanish flan recipe, or Mexican flan recipe, whichever you know it as, is simple to prepare. First you make the caramel syrup by melting sugar, then combine eggs with two kinds of milk and some vanilla to make the custard mixture.

The whole thing then needs to bake in the oven for an hour until set. It should be quite set, which means a bit jiggy still.

Cut the Spanish flan into 6 pieces to serve. Another alternative is to use individual little pots to make individual portions. Either way is fine. The smaller ones might have a shorter cooking time so keep an eye on them while they’re in the oven.

A Handy Tip

Keep the baking dish hot in the oven while you are making the flan, so when you do pour the caramel syrup (melted sugar) into it, it won’t harden too fast.

When you’re melting the sugar, you should be patient and keep the heat very low because otherwise the sugar may brown too fast and end up burnt. Don’t worry if there are little lumps of sugar after making the syrup because they are going to dissolve while the flan bakes.


The Custard

The custard recipe calls for only a few ingredients.

  • 3 C. Half & Half
  • 2 t. Vanilla Extract
  • 1/4 t. Salt
  • 2 Whole Eggs
  • 6 Egg Yolks
  • 3/4 C. Granulated Sugar

The recipe calls for 8 eggs total: 6 yolks and 2 whole eggs. Separate the yolks from 6 of the eggs. You won’t be using the 6 egg whites in this recipe. I like to freeze the egg whites in a ziplock bag for future use in things like meringues or omelets.

Whisk the whole eggs and the yolks in a medium bowl, preferably one with a pour spout.

Add the 3/4 C. sugar and whisk until the mixture is pale yellow and thick.

Set the egg mixture aside.

Add the half & half to a heavy medium saucepan.

Stir in the salt, reserving the vanilla extract for later. Bring to simmer over medium heat. Take care not to let the cream come to a full boil to prevent it from spilling over. Remove from the heat and stir in the vanilla extract.

Temper the egg mixture by gradually whisking in the hot half & half mixture. Don’t add the hot milk too quickly or the eggs will cook!

Next, pass the mixture through a fine-mesh strainer into a large liquid measuring cup or bowl with a pour spout. This will ensure that the flan will be perfectly smooth.

Pour the strained custard into the caramelized baking pan or custard cups.

Next, create a water bath around the dish/dishes of Flan by pouring hot (not boiling) water into the 13″x 9″x 2″ baking pan until it comes halfway up the side of the Flan dish. Be careful not to get water into the custard.

Carefully transfer to the middle oven rack. Bake until the center of the Flan is gently set, about 1 hour & 10 minutes. It will only take about 45 minutes for the custard cups. Insert a small, sharp knife into the center of the flan. If the flan is set, the knife will come out clean. Transfer Flan to a rack and cool. Cover and chill until cold, about 4 hours or overnight.

When you are ready to serve run a small, sharp knife around the edge of the flan to loosen it from the sides of the baking dish. Shake very gently to release the flan. Place a flat serving plate on top of the baking dish or custard cups and quickly and carefully flip the flan over. Carefully lift off the baking dish, allowing the caramel syrup to run over the flan. Cut into pie shaped wedges, top with a little fresh whipped cream, serve and enjoy!


Recipe // Spanish Flan

Lots of my memories are triggered by different foods or desserts. It sort of random, but the smell of a delicious meal can bring back small little moments in my life.

Flan is one of those random foods that does that to me.

When I was little I remember going to eat at a “Pollo Tropical” restaurant that was near my parents’ house. My Dad would always order our meal and I will stand next to him waiting to help him take our order to our table.

We would enjoy a delicious meal together and when we were done my Dad would give me $2 to get a dessert. The best part of it all was that I was allowed to go all by myself and order in the line – like a big kid. For some reason being given this task meant so much to me. I felt that I was trusted to go get something for us all and of course I would always pick the flan.

I would then take it to the table and we would all share this tasty dessert together. Remember that always makes me feel warm and happy.

Years later when I started to bake (I used to be a serious mess in the kitchen) I decided to learn how to make flan. It’s such an easy dessert to make, is so delicious, and always brings back good memories.

So just gather all your ingredients. Flan doesn’t take much – just some eggs, sugar, vanilla extract evaporated milk, and sweetened condensed milk.

To mix everything together I just used my OXO Egg Beater cause it’s easy-peasy to use and to clean up. No need for an electric mixer, flan keeps it simple for you. )



Comments:

  1. Tanris

    So, will you open the topic to the end?

  2. Vudosar

    Between us speaking, I would arrive differently.



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