Easy decadent Flan recipes
This Spanish classic is a baked caramel custard with a light layer of caramel sauce on top, it is then refrigerated for a couple of hours. This rich dessert was made very popular in Spain and a staple in the Caribbean and Latin America.
Flan originated in Ancient Rome. The original Roman flan was made savory and then evolved into a sweet dessert. Modern day flan is mostly know for it rich sweet taste. Thanks to the 15th century Spaniards they experimented and developed that sweet, rich, decadent taste, enjoyed all around the world. There are a great variety of ways to make it, some countries have recipes that differ slightly, but are delicious as well!
My favorite is the Puerto Rican flan below. You can make a variety of Flans, for example to make a coconut flan add one 15 ounce can of coconut milk to recipe below. Cream cheese flan is another favorite, substitute one 8 ounce pack of cream cheese instead of the vanilla extract. You can experiment and come up with your own version!
Learn how to make Flan
* 1 cup of sugar
*1- 14 ounce can of sweetened condensed milk
*two- 13 ounce cans of evaporated milk
*1- Tablespoon of Vanilla extract
–Preheat oven to 350 degrees
––Make the caramel sauce by heating a small nonstick pan or pot at medium heat, once pan is warm -pour one full cup of sugar and let it melt till it becomes a golden brown caramel color (you have to watch pan and make sure it does’nt burn or get too dark.) Once its caramelized immediately pour into a round baking dish,a flan mold, or ramekins and make sure bottom is completely covered in caramel- set aside and let cool. (Caramel sauce is very hot so make sure not to get burn, this is experience talking 😉
–In large bowl beat eggs first, add condensed & evaporated milk, whisk and add rest of the ingredients.
–Pour the mixture into your caramelized pan or ramekins and cover with foil. Put pan on top of a bigger pan or deep cookie sheet and pour about 2 inches of hot water into larger pan. This is known as a bain Marie and its done to keep Flan moist . Bake at 350 degrees for 1 hour.
—When done insert wet knife, if it comes out clean its done – if not firm enough bake it a little more. Refrigerate for 4-6 hours.
–To Serve get butter knife and run it around the inside of the mold, put a large plate or pie plate over the mold and carefully flip over(plate has to be larger than the mold to avoid spillover).
I usually have this with my favorite coffee “Bustelo” if my family saves me a piece..Flan doesn’t last long in my house 🙂 Enjoy and Buen Provecho!!
I will also give you this super fast microwavable flan recipe that can be made in minutes-tried it and its great as well!!
* 8 Minute -Microwavable Flan*
*1 teaspoon of Vanilla extract
*1 can of evaporated milk
*1 can of sweet condensed milk
*1 pack of cream cheese
*tiny pinch of salt
–Caramelize the sugar ( same instructions as above) and put into microwavable bowl and set aside.
–Mix all ingredients and pour into caramelized micro-bowl and microwave for 8 minutes…when done put plate over bowl and flip over. Refrigerate for 4-6 hours and enjoy with a cup of your favorite coffee!
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