Authentic Spanish Flan Food

AUTHENTIC SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 300°F (150°C).
• Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
• Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
• Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.
• In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
• Add the milk and vanilla and stir until well-combined.
• Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
• Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
• To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

SPANISH FLAN RECIPE

Steps:

• Preheat the oven to 350°F (175°C). Place six 1-cup ramekins in a 9"x13" casserole dish and fill with hot tap water until the ramekins are halfway submerged. Set aside.
• In a medium saucepan over medium-high heat, cook 1 cup (200g) sugar until sugar is completely dissolved, liquefied and golden brown in color. Stir constantly and make sure that you don't overcook it. The sugar burns very quickly. Immediately spoon evenly into prepared ramekins. If the sugar becomes hard when you spoon it into the ramekins, return it to the heat for a few seconds to re-liquefy it. Set aside.
• Meanwhile, in a large mixing bowl, using an electric mixer fitted with a whisk attachment, beat the eggs and remaining 1/2 cup (100g) sugar on medium-high speed until creamy, about 2-3 minutes. Add milk and vanilla* and mix to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide evenly among the ramekins. Cover each ramekin separately with aluminum foil and seal tightly. Bake for about 60-70 minutes. The flan will wobble like a pudding or jelly when it's done. Don't overbake. Then remove from the water bath and allow to cool to room temperature. Chill in the fridge for 4 hours.
• Once cool and set, run a sharp, thin-bladed knife around the inside of the ramekins to break the seal between the flan and the ramekins. Then place a plate on top and turn the plate over. Shake the ramekins gently so that the flan falls out of the mold and onto the plate. The sugar syrup runs over the custard, so it is best to use a dessert plate with rimmed edges. Do not scrape the hardened sugar out of the ramekins. For easier cleaning, fill the molds with hot tap water and let stand until the hard sugar crust has dissolved. Store leftovers in the ramekins in the refrigerator for up to 1 day.

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!

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!

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.

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.

SPANISH FLAN

Steps:

• In a saucepan, scald milk (warm milk and lemon peel until mixture is very hot but not boiling).
• Add gelatin to beaten egg mixture; beat until adequately mixed and add to the milk together with sugar. Stir until mixture begins to boil and then remove from stove.
• In another saucepan over low heat, heat 5 tablespoons sugar until sugar begins to caramelize. Pour caramelized sugar into mold, following with flan mixture.
• Allow to cool to room temperature, then refrigerate overnight.
• To remove, place mold in hot water for a few seconds and then invert mold onto a serving plate. Serve chilled.