Basic Spanish Flan Recipes

BASIC SPANISH FLAN

Steps:

• Preheat your oven to 325F.
• In a small saucepan, mix the sugar and water together until all the sugar is moistened.
• Heat the sugar over medium heat, without stirring, until it begins to turn a light amber color. (Once the sugar starts to change colors, watch it carefully, as it changes quickly!)
• Once the sugar reaches a dark golden color, remove the saucepan from the heat and immediately pour a little of the caramel into each ramekin (or 4 oz mason jars), tilting it to evenly coat the bottom of the cup. (This needs to be done quickly, as the caramelized sugar will start to solidify as it cools.)
• In a large liquid measuring cup, beat the eggs, egg yolk, sugar, and salt together until light and foamy.
• Pour the milk into the egg mixture, whisking until evenly blended.
• Pour this custard mixture into the caramel-coated ramekins.
• Set the ramekins, not touching, in a large baking dish.
• Create a water bath by pouring hot water into the baking dish, so that it comes about ¾ of the way up the sides of the ramekins.
• Place the baking dish in the oven and bake for 60 minutes. Test the custards to be sure they are set by sliding a thin knife into the center of one.
• Carefully remove the water bath from the oven, and let it cool slightly. Then, carefully remove the custards from the water bath and set them on a wire rack to cool completely.*
• Once the flan are completely cool (and you are ready to serve them), run a butter knife around the inside of each ramekin to loosen the edges of the custard. Invert the ramekin onto a small plate and carefully lift the ramekin off of the custard.
• Watch the caramel sauce run down the sides of the flan, and enjoy!

SIMPLE AND CREAMY SPANISH FLAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
• Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

BASIC SPANISH FLAN

Steps:

• Lay out 6 flan molds or 8 oz. shallow dishes out in a row, or you may use a single 9" round tart pan or pie plate.
• Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.)Watch closely and do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquefy and remain liquid.
• In a mixing bowl combine evaporated milk, whole milk, eggs and vanilla and whisk together until the eggs are mixed well. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Distribute the custard mixture in the flan molds.
• Pour about an inch of water into a large roasting pan. Set on an oven rack and then place the molds in the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door.
• Set oven to 350*F. Do not preheat. Bake for one hour. Test for doneness by inserting a knife. If it comes out clean, then the custard has fully cooked.
• When done, remove individual flans from roasting pan and place on a rack to cool.
• Flan can be served slightly warm or chilled in the refrigerator.
• To serve, run a knife around the top of the flan where it is connected to the mold. Flip over the mold onto the serving plate and then jiggle the flan loose so that it falls in one piece onto the plate. The caramelized sugar will form a sauce over the flan. There will be hard sugar remaining in the bottom of the molds, do not attempt to scrape this out to add to the sauce. Serve and enjoy!

SPANISH FLAN

Steps:

• 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 into baking dish. Cover with aluminum foil.
• Bake in preheated oven 60 minutes. Let cool completely.
• To serve, carefully invert on serving plate with edges when completely cool.