If you like egg custard, you will really like Flan. We’re continuing our Mexican theme week here on the blog. Flan is a Spanish egg custard. It has it’s own special texture and flavor. This recipe came from my Grandpa Jack who is a great cook and likes to experiment with recipes.
This recipe can be served with berries, whipped cream, or extra Carmel sauce. It is very versatile.
My grandmother’s family came to this country from Spain so our family meals always had a lot of different flavors.
- 7 large eggs
- ¾ cup of sugar
- ¼ teaspoon salt
- 2 cans of evaporated milk (13 or 14 oz)
- 2 teaspoons pure vanilla extract
- ½ cup brown sugar
- Preheat oven to 350°.
- Beat the eggs, add sugar & salt. Beat in cans of milk, and add vanilla.
- Place brown sugar in the bottom of a round pan. (The pan should be 8 or 10 inches by about 2½ to 3 inches deep so it will hold the fluid).
- Even the brown sugar so it covers the bottom of the pan.
- Pour the milk solution over a spoon onto the brown sugar. (The spoon is to prevent disturbing the brown sugar).
- Place this pan in another pan with about 1 inch of water in the bottom to prevent it from burning.
- Place in oven and bake for approx. 1 hour.
- Test with fork or knife and cook until nothing sticks to the fork/knife.
- Remove from oven, cool, cut around the edges and quickly turn over on a plate held tightly to pan.