Flan
Like many desserts, flan’s existence began during the Roman Empire. It gets its name from the French word flaon, which comes from the Old German flado, a “flat cake.” (Because of the shape.) Spaniards brought flan to Mexico during Spanish conquest. Since then it's become a truly beloved dish among Mexicans in all regions of the country.
Flan has a rich, toasted sugar caramel flavor from the topping and the base tastes very milky, perfectly sweet and lightly eggy. This dessert is made up of a caramel topping and custard base that’s made with milk, eggs and sweetener (which may already be included in the milk). It is usually baked in a water bath for the best texture, and after baking it is chilled then later inverted onto a platter.
Recipe:
Ingredients:
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Directions:
This dessert has taken a little bit of practice from my side but the excitement I get every time I flip one is same. Check this out ๐๐ป๐๐ป๐๐ป