While it’s common all over the Hispanic world, it was during our four years near Madrid that I came to love Spanish Flan, cool, creamy, sweet with just a hint of burnt sugar.
My aunt, who lived in Brazil for many years, was the first to make flan in our family. Her recipe included sweetened condensed milk, as so many do, but lately I’ve been making this recipe from Rick Bayless. I’ve made this many times for dinner parties, or made a double or triple batch in a large baking dish to slice for potluck parties. It’s always a hit!
It’s best if it’s had time to chill for two hours or more, so make this early in the day or even the day before.
Enjoy!
Lois
Source: Mexico: One Plate at a Time by Rick BaylessPrint
Flan
- Prep Time: 2 hours 15 min
- Cook Time: 90 min
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: Spanish
Description
Creamy custard cooked in a caramel sauce
Ingredients
Scale
- 3/4 cup sugar (for caramelizing the molds)
- 1/3 cup water
- 3/4 cup sugar
- 1 1/3 cup milk
- 1 1/3 cup half-and-half
- 3 eggs
- 5 egg yolks
- 1 1/2 teaspoons vanilla
Instructions
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Using six 6-ounce molds, place them in a baking pan at least 2 inches deep
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Place 3/4 cup sugar and water in a small saucepan, bring to a boil, continue cooking until an amber color
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Immediately and carefully pour the hot sugar into the molds
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Heat the overn to 325
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In a medium saucepan, combine remaining sugar, milk, and half-and-half. Over medium heat, stir until it comes to a simmer
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In a large bowl, whisk the eggs and egg yolks, slowly pour in warm milk
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Stir in vanilla
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Strain through a fine mesh strainer, as you pour or ladle the custard into the molds
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Add simmering water to the baking pan to create a hot water bath for the molds
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Bake 50 – 60 minutes or until barely set int he middle
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Let the custards cool in the hot water bath, which takes about an hour
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Refrigerate 2 hours before serving
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To serve, run a small knife around the top edge of each flan, place a serving plate on top of the mold, holding them together tightly, turn them over, and give a shake until you hear the flan plop onto the plate
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
Beautiful flan! I love a good flan but have never tried to make my own. Glad to have your favorite recipe.
Casey Angelova
THis looks gorgeous. I love Flan and any custard based dessert. Thanks again for participating in Portugal Day… when I finally make it there I will heed your warning about the market prices!!
The Rowdy Chowgirl
That is, hands-down, the most beautiful flan I have ever seen! I’ll bet it tastes just as good!
Lois B
Vicki – thanks, you’ll have to give it a try. It’s so easy, just a little time consuming, but not when compared to some of the cakes we’ve baked! 🙂
Casey – thanks for hosting Portugaul Day and giving all of us the motivation to make these dishes!
Rowdy Chowgirl – thanks so much. I must give all the credit to my new camera.
faithy, the baker
This is so gorgeous!! Yummy!! i want one now…
Lois B
I would love to serve you one, Faithy!