My husband spent two years living in Northern Spain. He loves any Spanish cuisine, but this is one of his favorites. It's not too hard to make and it is fantastic with the smokey accents of Mexican and Indonesian vanilla extracts.
Making a perfectly-shapped flan may require a little trial and error. Once you learn how to make it, you'll be able to do it perfectly time and again. The first time, however, is a bit difficult.
Here is a simple recipe to get you started. Give it a try and let me know how it goes!
Ingredients
- 3/4 cup sugar
- 2 cups
- 1 tsp.
- 3
- ½ cup
- Sprig of mint for garnish (optional)
Directions
- Preheat Oven to 325° F. Set 6 cleaned ramekins in a 9”x13” glass baking dish. Heat 4-5 cups of water in a pot on stove.
- Put a heavy skillet or saucepan over medium heat for 30 seconds. Add ½ cup sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted and is a rich medium brown color (caramelized). Carefully spoon caramelized sugar into each of the 6 ramekins.
- In a saucepan, scald cream. (Keep a close eye on the pan, so the cream does not boil over.) Remove from heat immediately.
- Meanwhile in a mixing bowl, beat 3 eggs slightly. Mix in ¼ cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins or large baking dish.
- Carefully pour boiling water into 9”x13” baking dish, bathing ramekins in about ½” of water (water should reach ¾ of the way up the sides of the ramekins, add more if necessary). Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted halfway between center and the edge of dish. To ensure the custard does not overcook, check doneness after 45 minutes, then every 3-5 minutes.
- Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour. When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the plate, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate. Garnish with whole blanched almonds and/or a sprig of mint if desired. Refrigerate any leftovers.
(This recipe comes from a surprisingly good Spanish cuisine websites: ralphs.com/spanishworldflavor)
