Flan

Tue, Dec 29, 2009

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Flan {also commonly referred to as crème caramel} originated in Spain, but can now be found in many countries around the world, ranging from Mexico to Vietnam. Each country has its own variation {some use cinnamon, others serve it with fruit, etc.}.

At its basic form, it is typically a custard made with eggs and cream that is poured into a pan coated with soft caramel. Once chilled, the dessert is inverted onto a platter so that the soft caramel coats the top of the custard.

This sweet, rich custard dessert is surprisingly simple to make. Just be sure to allow time for it to chill overnight. You can make it in one large pan or make individual servings in smaller ramekins.

Flan

Recipe Type: Dessert

Author: Itsy Bitsy Foodies

Prep time: 20 mins

Cook time: 50 mins

Total time: 1 hour 10 mins

Serves: 8+

This sweet, rich custard dessert is surprisingly simple to make. Just be sure to allow time for it to chill overnight.

Ingredients

3 Tbsp sugar
1 1/3 cups condensed milk
cup cream
3 eggs
3 egg yolks

Instructions

Place 3 Tbsp sugar in an 8-inch round layer cake pan {or divide the sugar into individual ramekins}.
Place the pan over heat until the sugar melts and turns a dark caramel color, stirring it constantly.
Remove it from the heat and let it cool until the caramel hardens.
Blend the rest of the ingredients in a blender on high for 8-10 seconds.
Pour the mixture into the caramelized pan.
Set the pan in a larger pan that is filled with ½-inch hot water.
Bake the flan at 325 degrees for 45 minutes until it is set.
Let it cool overnight in the refrigerator.
The following day, invert the flan onto a chilled platter.