Wednesday, January 5, 2011

Spanish Flan

I was sort of not well enough to make anything for the Husband's birthday. My heart did'nt let me get away with the day not making anything. Since Satish loves desserts I resorted to making this flan which is a much more heavier version than the usual creme caramel. A simple and indulgent dessert!
A third entry to Suma's event.

White granulated sugar - 1 cup
Eggs - 3
Sweetened condensed milk -  1 can (14 ounce)
Evaporated milk - 1 can (12 fluid ounce)
Vanilla extract - 1 tablespoon

Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round 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. Pour egg mixture through a sieve into the baking dish. Cover with aluminum foil. Bake for 60 minutes in a water bath. To test the flan for doneness, insert a toothpick, if it comes out clean the flan is cooked. Let it cool completely. To serve, run a knife around the dish carefully invert on serving plate with edges when completely cool.

Tip: For those wanting to make it without the evaporated milk the measurements would be 4 eggs and 2cups of regular milk 
There will some hard sugar at the bottom of the dish/mould, do not attempt to scrape this and add it to the caramel sauce to be served.
The flan can be enhanced with honey, lemon zests, and crushed almonds depending on one's preference.


  1. Looks really nice n yummy...yummy dessert

  2. You sure have a lot of yummy dessert recipes Ally! This sounds truly indulgent. Thanks for this entry!

    Where did u find evaporated milk? And hope you are doing well now..

  3. That Flan looks so perfect Ally! Loved ur previous post on Lemon Ricotta Cake too. Nice one.

  4. Wonderful recipes and blog...first time here and I must say ...You rock.....You recipes and pics reflect the passion and dedication that you have for what you do...Hats off..will be a regular here..keep up the good work..

  5. Thatz soo yummy..
    First time here..great collection n snaps..:-)


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