Flan 🍮

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:

Instructions Checklist

Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2 In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
Step 3 In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Step 4 Bake in preheated oven 60 minutes. Let cool completely.
Step 5 To serve, carefully invert on serving plate with edges when completely cool.

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 👇🏻👇🏻👇🏻