Recipe: Tasty Spanish flan or Creme caramel

Spanish flan or Creme caramel. Run the custard mixture through a sieve to remove any egg pieces and air bubbles. Flan (Creme Caramel) a very popular dessert inherited from the Spaniards and common in all Latin America also deserved to be in our collection. In the English-speaking world, this dessert is better known by its French name Crème Caramel (flan is also a word of French origin adopted into Spanish).

Spanish flan or Creme caramel Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly. Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top. This is a great one to make in advance as it really does need the time to set up overnight anyway and is meant to be served chilled. You can cook Spanish flan or Creme caramel using 4 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spanish flan or Creme caramel

  1. It's 460 g of hot milk.
  2. Prepare 4 of eggs.
  3. Prepare of Vanilla.
  4. You need 100 g of sugar.

To keep the Flan fresh while in the fridge, just over it nice and tight with cling wrap. Spanish Orange Flan or creme caramel has become popular across the entire Spanish speaking world. In fact, it is considered the national dessert of Spain as this pudding can be found on virtually every restaurant menu. Spain and Portugal have a Moorish inheritance of very sweet egg-rich desserts.

Spanish flan or Creme caramel instructions

  1. First, in a sauce pan put 100 g sugar (except 3 tbs) and 3 tbs of water on medium heat. Don't whisk. Heat slowly untill caramelized.
  2. Pour in a 20 cm non stick tray..
  3. Microwave the milk with sugar in a bowl untill hot. Whisk eggs and vanilla well.Filter while pouring into the milk sugar mix.Then Whisk lightly untill mixed..
  4. Filter again and pour the liquid into the tray..
  5. Bring another bigger tray, add boiled water untill it comes half way up the sides of the flan tray. Bake at 180 for 20-30 minutes. You can check with a toothpick after 20 minutes. Check regularly to be sure that there is enough water around the tray..
  6. Take it out and leave it to cool. Put it in the fridge for 2 hours and serve cold after inverting it..
  7. Since I had a failed cake, I stuck a layer to the flan and it was delicious 😍.

Flan is the Spanish name for vanilla egg custard topped with caramel sauce. Flan makes a great finish to any meal because, even though it is sweet, it's also a light dessert. Simply put, flan is the Spanish version of French crème caramel. There are many regional variations of flan recipe: Spanish, Mexican, Cuban, Puerto Rican, Argentina, etc. Some flan recipes call for sweetened condensed milk and evaporated milk.

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