Flan
A baked egg custard, flan is popular throughout Spain. Although different versions of this dessert are common throughout the Spanish-speaking world and beyond, the traditional version is made from only a few ingredients, with minimal flavoring. Recipe Serving: Serves 6–8
Prep Time
15 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
1 hour 20 minutes
Total Time
3 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 1/4 cups (300 ml) sugar
- 3 1/2 cups (840 ml) milk
- 6 eggs
- 2 egg yolks
- 1/4 tsp (1 ml) lemon zest, grated
Directions
- Preheat oven to 325°F (165°C).
- In a small, heavy saucepan, heat 1/2 cup (120 ml) sugar over low heat, stirring, until sugar melts and caramelizes.
- Immediately pour caramel into a 1 1/2 quart (1.5 l) ring mold, carefully coating the bottom and sides of the dish. Set aside to cool thoroughly.
- Beat eggs, egg yolks, and remaining sugar together.
- Separately, warm milk, but do not boil.
- Carefully whisk milk into eggs.
- Pour the custard into the prepared pan. Place the pan in a larger baking dish and add hot water to reach about halfway up the sides.
- Bake about 1 hour. Flan is done when a knife inserted in the middle comes out clean.
- Cool, then chill.
- To serve, set the baking dish in a larger dish of hot water to melt the caramel a little. Run a thin knife around the edges of the mold to loosen the custard.
- Turn flan out onto a serving plate. Serve cold.
Copyright © 1993—2024 World Trade Press. All rights reserved.