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A Flan Recipe Sure to Please

Written by admin. Posted in Como hacer flan, Recetas de cocina, Recetas de comida

Empanadas

Flan is the perfect ending to any meal, Hispanic or otherwise. Cool, sweet, and delicious, it can follow just about anything, giving your dinner just the right finishing touch. And of all recetas de postres, it is one of the most versatile, allowing for as many variations as you can imagine. Here is an easy flan recipe for your next gathering, proportioned out according to every three eggs so you can feed as many or as few as you please.

Three large eggs
Three quarters cup of sugar (if substituting caramel topping, you will only need one quarter cup sugar)
Seven ounces of sweetened condensed milk (half a standard 14oz can)
Thirteen ounces of evaporated milk (one can standard)
Half a teaspoon of vanilla

You will also need a mixer (or whisk), mixing bowls, a small pan (if caramelizing the sugar), a large glass or ceramic baking dish, and a set of porcelain bowls called ramekins, available in most cooking stores.

If you want, you can caramelize your own sugar. Warm a pan over medium low heat and pour in half a cup of sugar, stirring constantly until it turns brown. Quickly pour two to three tablespoons of the mixture into each of your ramekins, coating the bottom and most of the sides. Be efficient, because your mixture will harden quickly. Reheat if it hardens too fast. (If you choose not to caramelize your own sugar, you can use the caramel topping of your choice to coat the inside of the ramekins).

Heat your oven to 325 degrees. In a large mixing bowl, blend or whisk the eggs and both milks. Add a quarter cup of sugar and blend or whisk until the mixture is smooth. Add the vanilla and mix again. Pour the mixture onto the carmel lining your ramekins, and place the ramekins in a large baking dish. Fill the large dish with one or two inches of hot water.

Bake in the oven for 45 minutes. Check the flan by sticking a toothpick into the center and pulling it out. If it comes out clean, your flan is finished cooking. Place the ramekins in the refrigerator for one hour before serving.

This is just a starting point for the wonderful varieties of flan you can make. Recetas de postres exist for vanilla flan, chocolate flan, coffee flan, even carrot flan. Or try your own ideas, and share the results in the comments below.

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Comments (7)

  • Sydney Harvey

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    I’ve tried chocolate flan and vanilla flan, but the carrot flan does not sound appealing at all. But sign me up for the coffee flan!

    Reply

  • Aubree Woods

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    this recipe isn’t too bad, but i would highly recommend using the caramel topping instead of carmalizing your own sugar. it is incredibly difficult to wash out of your little dessert pans.

    Reply

  • Tony Reyes

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    this recipe isn’t too bad, but i would highly recommend using the caramel topping instead of carmalizing your own sugar. it is incredibly difficult to wash out of your little dessert pans.

    Reply

  • Randall Baker

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    this recipe isn’t too bad, but i would highly recommend using the caramel topping instead of carmalizing your own sugar. it is incredibly difficult to wash out of your little dessert pans.

    Reply

  • Laura Santos

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    this recipe isn’t too bad, but i would highly recommend using the caramel topping instead of carmalizing your own sugar. it is incredibly difficult to wash out of your little dessert pans.

    Reply

  • Phillip Walsh

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    this recipe isn’t too bad, but i would highly recommend using the caramel topping instead of carmalizing your own sugar. it is incredibly difficult to wash out of your little dessert pans.

    Reply

  • Kurt Hold

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    this recipe isn’t too bad, but i would highly recommend using the caramel topping instead of carmalizing your own sugar. it is incredibly difficult to wash out of your little dessert pans.

    Reply

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