Zutaten für Basic Spanish Flan
- 1 cup granulated sugar
- 1 (12 ounce) can evaporated milk
- Whole Milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- ½ cup water
- 1 (14 ounce) can sweetened condensed milk
- a pinch of salt
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Zubereitung von Basic Spanish Flan
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine the sugar and ½ cup of water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns into a rich amber caramel.
- Carefully pour the caramel into the bottom of a 9-inch round baking dish or individual ramekins, tilting to coat the bottom evenly.
- In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until well combined.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (this creates a water bath).
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
- To serve, run a thin knife around the edge of the flan to loosen it from the dish. Invert the flan onto a serving plate, letting the caramel sauce drizzle down the sides. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
114g
Fat
23g
Carbs
11g
