Happy Wednesday y’all!! You guys ever have a dessert so delicious and decadent you think it can’t possibly get much better than that? Well Spanish Flan is one of those to me.
It’s soo creamy, custardy, decadent insert more adjectives here and just downright delicious. I think the first time I had some was at a tapas not topless bar-which, I highly recommend, some of the best food ever-and I was practically made speechless (btw that almost never happens, I’m what some might call verbose) by how awesome it was.
Obviously, after devouring finishing my obviously too small of a piece I knew that I needed to learn how to make it so I could inhale a whole one enjoy it on whatever cheat day I wanted.
Y’all this was surprisingly easy to make, the only thing I would do differently next time is put it in my deep dish pie pan because there was some bubbling over the sides while baking but other than that yum, yum, yummy! Also, I know ice cream isn’t normally served with flan, but it was so fug on that one side where it stuck to the pan I needed to cover it hehe. I hope y’all have a wonderful hump day & thanks so much for stopping by!
Sugar into your pan…
starting to cook up…
perfect, ready to go into your pie pan…
into your pan…
now time for the flan, eggs into your bowl…
whip them for a bit…
now for evaporated milk, sweetened condensed milk & vanilla…
all mixed up…
into your pan…
ready to go…
cover in aluminum foil…
baking (see it spilling over the side)…
yummy!
invert it after cooling and enjoy!!!
- 1 Cup of Granulated White Sugar.
- 3 Eggs.
- 1 (12 Ounce) Can of Evaporated Milk.
- 1 (14 Ounce) Can of Sweetened Condensed Milk.
- 1 Tablespoon of Vanilla.
- 9" Round Pie Pan (Preferably a Deep Dish One).
- Preheat your oven to 350 degrees F.
- In a medium saucepan over medium low heat, place your granulated sugar into your pan making sure to stir constantly until completely melted and brown in color.
- Pour your caramel into your pie pan, and make sure to cover the entire bottom of your pan, and set aside.
- With a handheld or stand mixer with paddle or whisk attachment place your eggs into the bowl and beat until light and bubbly.
- Now add your condensed milk, evaporated milk & vanilla to your eggs and mix until well combined.
- Carefully pour (it's very thin & will spill all over) your egg/condensed milk into your pie pan on top of the browned sugar.
- Now loosely place aluminum foil on top of your pie, place your pie onto a baking sheet to keep from any spillage and bake for 60 minutes.
- Remove from the oven and completely cool.
- To remove your flan, I suggest placing your pan into a warm water bath for a few minutes, making sure not to get water onto your flan, cut around the edge of the entirety of your pan.
- Place a plate on top of your flan and invert it upside down so the browned sugar is on top of the flan.
- Serve with whipped cream or ice cream (or not) and enjoy!
- I would recommend using a deep dish pie pan, but if you don't have one, place a cookie sheet under it while it bakes to keep from it spilling into the bottom of your oven.
- The texture around the edges of the flan were a little more textured (but still delicious), it was pure custard goodness throughout the whole middle though.