Spanish Flan Recipe

From Dorothy McNett's Recipe Book.

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Spanish Flan

From Dorothy McNett's recipes at Makes 8--10 custard cups. These are wonderful served with Almond Paste Roses for a special festive touch.

for the caramel:
3/4 cup sugar (regular white sugar, or raw sugar)
3 tablespoons water

for the custard:
4 cups milk
the peel from one orange
1/2 cup raw sugar
5 eggs
1 teaspoon vanilla extract or vanilla bean paste
pinch of fine sea salt

Preheat oven to 325 degrees. If using crystalline raw sugar, combine the water and sugar and allow to stand about 10 minutes or more to help to dissolve the sugar crystals. In heavy bottomed saucepan, make the caramel sauce by heating the sugar and water until the sugar melts, and then continue to cook gently until the mixture turns golden brown. Quickly pour mixture into 8 - 10 custard cups, tilting to spread the mixture up the sides of each dish and then set aside.
In glass or ceramic batter bowl whisk together the milk, orange peel and sugar. Heat in microwave 5 minutes, and then whisk well to dissolve the sugar. Set aside. In another bowl, whisk the eggs, vanilla and salt. Remove the orange peel from the milk and discard. Slowly add a small amount of the hot milk to the eggs, whisking well to warm the eggs gradually so as not to cook them. When egg mixture is warm, whisk in the remaining milk. Strain the mixture through a sieve into the caramel lined dishes. Place the dishes in a larger baking pan (bain marie) and add water to come a little less than half way up the sides of the flan dishes. Place in oven and bake about 40 minutes, or until the custards have set up but just a little jiggly in the center. Remove from oven and let cool in the water bath at room temperature 1 hour. Chill 2-3 hours before serving. To serve, invert onto individual serving plates.

Recipe created 2011-02-27.

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