I am late today, thought I would be just a little late but then someone mentioned we forgot to set the clocks ahead an hour. Wow so now I am super late so I cleaned the kitchen and now sitting down to get this going. I really enjoy writing more when my surroundings are picked up. Its a sense of calm of sorts.
Last week I made this dessert and while I think my caramel was a little too dark aka bitter the flan was quite lovely. I think I have had flan just a couple of times and it’s been OK. I can never get a Psych episode out of my head every time I hear the word Flan I hear in my head “good flan, bad flan it’s all eggy” so when I decided to make this for our WWW meal to Spain I had low expectations. I was doubly surprised it wasn’t eggy and the caramel worked. I had serious doubts the caramel would ooze out once plated and it did.
Because my caramel was so hard sitting before I added the eggy milk I thought for sure there would not be a cool reveal. I thought the blob of caramel would plop instead of ooze and we would have to eat around it. I was pleasantly surprised.
Spanish Flan with Caramel Sauce
an easy recipe with only four ingredients, a little fineness with the caramel sauce but you can do this!
- 4 large eggs room temperature
- 1½ cups sugar
- 2 cups whole milk
- 2 teaspoons vanilla
-
Preheat the oven to 300°F, and place six 6-ounce ramekins in a 9×13-inch pan with sides. Fill a pot or kettle with water and bring it to a boil.
-
In a sauce pan or wide bottom pan over medium-low heat add 1 cup of sugar and leave it to turn a golden color, roughly 10 minutes. You need to watch it closely the hard part is to avoid stirring it. Adjust the heat to how quickly it is browning. Looking for low and slow without it going too dark aka bitter.
-
Once the caramel is a good color, immediately remove it from the heat and quickly pour it into the ramekins. If you don’t get it all poured into the ramekins before it hardens you can put it back on the heat to loosen it up.
-
In a large mixing bowl, beat the room temperature eggs and remaining ½ cup of sugar until creamy. Add the whole milk and vanilla and stir until well combined.
-
Divide the custard evenly among the six ramekins, pouring on top of the caramel. Cover each one with foil and place in the 9×13-inch pan. Fill the pan with boiling water halfway up the sides of the ramekins.
-
Bake at 300°F for 50-60 minutes, or until it jiggles when you lightly shake the ramekin. The flan is cooked when it has an internal temperature of 175°F in the center.
-
Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Once completely cooled, cover with foil and place in the fridge for a minimum of 6 hours, better if overnight is an option.
-
To serve, take a butter knife and run it around the inside of the ramekin. Place a plate on top of the ramekin and invert it, then remove the ramekin and hope that the caramel oozes all over the flan. Serve immediately.
recipe thanks to: spanishsabores.com
Its like you read my mind You appear to know so much about this like you wrote the book in it or something I think that you can do with a few pics to drive the message home a little bit but instead of that this is excellent blog A fantastic read Ill certainly be back
I do trust all the ideas youve presented in your post They are really convincing and will definitely work Nonetheless the posts are too short for newbies May just you please lengthen them a bit from next time Thank you for the post