Flan is a rich, traditional Spanish dessert. Two types of canned milk,eggs and vanilla are enough to make this creamy and smooth dessert. The sugar-syrup topping drenches it perfectly when carefully flipped to the serving plate. I served mine with a Belgium chocolate on top.

Every time we go to any Mexican restaurant, Flan used to be great end of the meal. Initially I was a bit skeptical about making it. The fear of over powering egg taste (result of bad recipe) was a main reason to stay away but got this recipe from Allrecipes.com and decided to give a try. The reason I chose this recipe, the number of eggs was considerably less and had great reviews. I also came to know more the eggs better the flan is but this one came out really well with just 3 eggs. Other recipes mentioned 5-7 eggs! ohh :O

Caramel draped “Flan de leche”, a creamy Spanish dessert.

Original Recipe from Allrecipes.com

Ingredients:

1 cup sugar

3 eggs

1 can condensed milk (14 oz)

1 can evaporated milk (12 oz)

1 tbsp vanilla extract

Baking:

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt sugar with 2 tbsp water until  golden in color. Preferably remove from heat when amber heat. Important step, do not stir. You can swirl once or twice.

The next step is caramelizing the mold, Pour hot syrup into individual ramekins or in a mold, make sure it evenly coats the bottom and set aside.

In a large bowl, beat eggs. Add condensed milk, evaporated milk and vanilla extract. Beat until smooth consistency. Then pour the egg mixture into baking dish/ramekins.

Place all the ramekins/mold in a large baking dish and fill till 2/3 with hot water. Cover with (heavy-duty) aluminum foil. This step is known as Water Bath Process. (Place the pan in another pan which has a minimum of 2 inch height and fill it with water. This also is going to prevent the flan from cracking as the moisture from the flan will not be absorbed but the water below it will become steam)

Bake in preheated oven for 45-50 minutes.

Let cool for sometime and refrigerate over night for best results.

To serve, run a knife around the inside of the mold/ramekins, cover the mold with a dish that has a bit of a lip to hold the caramel. Carefully flip it over and wait until the flan has dropped. Pull off the mold. For ramekins use individual saucers.

Happy cooking