Spanish FlanPosted: October 10, 2016
Flan might be the dessert I had the most when growing up. My mother makes it in many flavors such as coconut, orange, and raspberry, but my favorite may be this simple flan with a hint of lemon. The amber colors remind me autumn, and adding a caramel candy garnish gives this humble dessert a touch of elegance and fun.
This recipe isn’t too eggy, and I used a shallow pie dish, resulting in a thin flan that is rich, creamy, and has a perfect balance of flavors. I recently served this at a small dinner party, and even a friend who doesn’t like sweets went for seconds.
Ingredients: 1 14oz can condensed milk, 1 12oz can evaporated milk, 5 eggs, 1 tsp vanilla extract, 1 tsp lemon zest, 1 cup sugar
Instructions: Place a large baking dish with a 1″ lip in oven, and pre-heat oven to 350F. The dish should be large enough to fit a second round 9″ baking dish inside.
Place sugar in a saucepan over medium heat and let it melt, stirring occasionally, until it has completely melted and become an amber colored sauce.
While the sugar is melting, add the condensed milk, evaporated milk, eggs, vanilla and lemon zest to a large bowl. Whisk until all ingredients are completely incorporated.
Optional: Once the sugar is ready, make a candy garnish for the flan by drizzling some of the caramel sauce over a metal ladle. Let cool for a couple of minutes, then gently remove pieces from ladle.
Pour caramel into a round 9″ baking dish, and swivel around to completely coat the bottom.
Pour batter over caramel sauce, and place this smaller dish in the center of the baking dish in the oven. Add water to the large baking dish, until it comes about half-way up the sides of the flan dish. This water bath will help the flan cook evenly. Bake at 350F for 40 minutes.
Remove flan from oven, and let cool completely. Once cool, loosen the edges of the flan with a butter knife, then place serving platter over the flan dish and quickly flip over. The flan should come out cleanly, with caramel oozing from the top.
Garnish with caramel candy, then let chill in refrigerator until ready to serve.