Spanish Flan Recipe
This flan is made with condensed and evaporated milk and baked in a pie dish.
Creamy, sumptuous vanilla custard baked until it just jiggles a little has a topping of golden caramel syrup in this traditional Spanish dessert that has conquered the New World.
This smooth cream cheese flan topped with a golden brown caramel is an elegant dessert that can be baked and chilled until serving.
Cloyingly oversweet, and if I had not added baking *in bain-marie*, the texture would have been awful. I first learned to make flan during the years I lived i Spain. There, my friends used fresh whole milk, nothing canned, to make it. The two canned milk products used in this recipe make it taste of can, and that's just plain nasty. Sweetened condensed milk has the additional problem of coarsening the texture of the flan. Using the heavily sweetened milk product in addition to the full amount of sugar Spanish cooks use makes the flan taste cloying; it is not this sweet in Spain, the homeland of flan. In addition,. it is customary for Spanish cooks to add a long strip of lemon zest to the sugar before caramelizing it; they remove the lemon zest after the sugar turns a good, dark caramel. This recipe fails to tell you to bake it in a bain-marie, which ruins the texture. A flan baked in bain-marie is much smoother and less prone to forming those unpleasant little bubbles.
Caramelized sugar, milk and eggs -- a sweet and simple baked custard.
1. Use a DEEP dish pie pan, not the regular size. I had egg mixture left over and got a FLAT flan. 2. I forgot to cover it with aluminum foil and I don't know if that's what made the flan so "cakey" but I love a very custardy flan, so this didn't work for me. Maybe the 5 eggs I used caused it? 3. When baking in a bath, use a cookie sheet with sides, and boil the water and pour it into the cookie sheet AFTER your flan is placed and ready to put in the oven. (no one tells you that. I put the water in while I was preheating both pans which made handling them drippy and way too hot and dangerous while trying to pour the egg mixture). Duh. 4, My guests thought this was tasty, but it was too cake like for me. Very nice flavor however. But not the texture I remember from Spain.
This was my first time making Flan after having successfully made creme brulee. I'm giving this 1 star because the end result had absolutely no flavor. Then, I realized why: The custard has no sugar in it. If you want to make this, add more sugar because one can of sweetened condensed milk isn't enough.
I was excited to make Spanish Flan for a cultural project in Spanish class. However, melting the sugar in a medium saucepan over medium-low heat took 40 minutes of constant stirring. I read reviews of this recipe beforehand, and I found that melting the sugar should take only 10 minutes.