The Romans are said to have invented the culinary dish they called Flan. After hundreds of years being enjoyed by many cultures, Spain popularized flan as a sweet custard dessert made with caramelized sugar, and the Moors added
citrus and almonds to the Flan. The Moors were Muslim inhabitants of Maghreb, the Iberian Peninsula, Sicily, and Malta during the Middle Ages.
When Christopher Columbus the Spanish explorer found America, flan had soon after that made its way throughout Mexico, central and South America.
Though flan today is especially associated with Mexico where it prepared in the kitchens of most all the inhabitants of Mexico.
Flan is a favorite desert at our house. Once you get the hang of it, flan is easy and simple to make. Here is what you will need to make Splendid Recipe and More’s version of Spanish Flan…
½ cup sugar
1 – 8 oz. package cream cheese, softened
5 eggs
1- 14 oz. can sweetened condensed milk
1- 12 oz. can evaporated milk
1 tsp. Vanilla extract
Preheat oven to 350 degrees
In a small, heavy saucepan over medium-low heat, add sugar, stirring constantly (can also vigorously move sauce pan back and forth over burner with one hand while stir with the other) until the sugar becomes liquid and golden.
Pour into a 9-inch round metal baking dish, tilting to coat bottom and sides if possible. We found that a metal pan works’s the best for making flan. Also after pour the hot golden liquid sugar into the pan, use gloves as you move the pan about coating it, as it will become hot to the touch. Set aside.
In a food processor, or a large boil with a hand beater, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Mix in condensed and evaporated milks and vanilla until smooth. Strain egg mixture while pouring into the caramel coated pan.
Place pan into a roasting pan. Carefully fill the roasting pan with hot water to reach halfway up the sides of the metal baking dish.
Bake 50 to 60 minutes, or until flan is just set (does not wobble). place the flan on a wire rack. First loosen the sides with a knife and let cool for 10 to 15 minutes.
Next invert carefully on a rimmed serving platter. Be careful as the liquid caramel will flow out over flan and down the sides. Place platter in the refrigerator and chill 3 hours up to 24 hours.
When chilled, and you are ready for dessert, remove flan from refrigerator, plate and serve.
What Others Are Reading:
wonderful dessert and perfect for New Year’s Eve
Thanks Jovina, I was thinking the same thing. When I lived in Mexico this would be one of the goodies on Christmas and New Years.
This looks just perfect! Love the color of the caramel. 🙂
I take that as complement coming from Ronit – the culinary fished you post are always amazing- Thanks again Ronit 👍🏼😃😜😋
Thank you! 🙂