Today I’m sharing this recipe for one of the easiest and most delicious Spanish desserts. Homemade flan is well worth making, I hope you’ll try, also known in the Middle East.
See More: Kanafeh Recipes – Arabic Sweets
Flan or( crème caramel ) has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world. You can make it in a small personal size plate.
Servings For : 10 People Prep Time : 50 Minutes
For the Carmel sauce
- 1 1/2 cup sugar
- For the flan:-
- 5 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 can (12 ounces each)evaporated milk
- 1 teaspoon vanilla extract
- 1 cup milk
- Lemon zest
Lets make the Carmel sauce, in a heavy saucepan, cook sugar over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan, Quickly pour into an ungreased 2-qt. round baking or soufflé dish, tilting to coat the bottom; let stand for 10 minutes.
Preheat oven to 350°.
In a bowl, Beat in eggs, 1 at a time, until thoroughly combined, milk vanilla, evaporated milk, and sweetened milk. mix well. Then Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.
Remove dish from a larger pan to a wire rack; cool for 1 hour. Place it in the fridge for about 3 hours or Refrigerate overnight.
To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
How do you store flan?
You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.