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Spanish Flan
Created by: Howcan Team
Ingredients
- 1 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 2 cups whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a small saucepan over medium heat, melt 1 cup of sugar until it turns into a golden brown caramel, stirring constantly. Pour the caramel into a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Set aside to cool.
- In a large bowl, beat 3 eggs. Add the sweetened condensed milk, whole milk, and vanilla extract. Mix until well combined.
- Pour the egg mixture over the caramel in the baking dish.
- Place the baking dish into a larger baking pan and fill the larger pan with about 1 inch of hot water.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight.
- To serve, run a knife around the edges of the dish and invert the flan onto a serving plate. The caramel will create a sauce for the flan. Enjoy!
Spanish flan, a creamy caramel custard, has a rich history dating back to ancient Rome. It was brought to Spain by the Romans and has since become a beloved dessert in Spanish cuisine. The dish gained popularity during the Moorish occupation of Spain, where it was further refined with the addition of sugar and spices. Today, Spanish flan is a staple in many Spanish households and restaurants, with each region adding its own unique twist. Chefs like Ferran Adrià and José Andrés have put their own modern spin on this classic dessert. For the best version, head to Andalusia, where the flan is known for its velvety texture and rich caramel flavor. The key to a perfect flan lies in achieving the right balance of creamy custard and sweet caramel, making it a delightful treat for any occasion.
80 min
8
320 calories
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