Today I am making a very traditional recipe, egg flan. This flan can be found in virtually every restaurant in Spain.
The flan is so popular that you can buy it in a box at Spanish supermarkets. The only thing you have to do is mix the box mixture with milk and voilà! That is very easy and convenient, but of course, there is nothing like a homemade dessert. We have a lot of varieties of flan; egg, vanilla, coconut, coffee, etc.
This flan is very easy, you can make it in just 10 minutes, then it will need up to 90 minutes in the oven. As a mold, you can use a large size, or you can use individual ramekins like I did. My ramekin is about a 1/4 cup.
Ingredient for 7-8 servings:
For the caramel:
- 1/3 cup sugar
- 1/4 tsp lemon juice
- 1/4 tsp water
In a saucepan, add the sugar, lemon and water and heat over medium heat. Once the sugar melts and turns brown, divide the sugar mixture between the number of servings that you have.
For the flan:
- 2 cups milk (2% or whole milk)
- 1/2 cup sugar
- 1 small stick cinnamon
- Lemon rind
- 4 eggs
Preheat the oven to 260F.
In a sauce pan over medium heat, bring to boil the milk, sugar, lemon and the cinnamon. Meanwhile, whisk the 4 eggs in a large bowl. Once the milk mixture starts to boil, add it to the beaten eggs, straining it through a strainer, removing the cinnamon and lemon rind. Pour the mixture into each ramekin.
Fill a large pan half way with boiling water, add the ramekins then place in the oven, being careful not to get any water in the flan. Cook in the oven for approximately 75 to 90 minutes.
The center should be firm, but soft, and not liquid.
Let it cool in the fridge, and serve.