Spanish Flan
Ingredients:
1 cup granulated sugar for caramel
4 large eggs
1 can 14 oz sweetened condensed milk
1 can 12 oz evaporated milk
1 tsp vanilla extract
1 tbsp rum or brandy optional
Instructions:
1 Prepare the caramel: Heat the sugar in a small saucepan over medium heat, stirring constantly, until it melts and turns a golden caramel color. Quickly pour the caramel into the base of a flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to harden.
2 Preheat your oven to 350F 175C.
3 In a blender or mixing bowl, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and rum or brandy if using. Blend or whisk until smooth.
4 Pour the mixture over the hardened caramel in the flan mold or ramekins.
5 Place the mold or ramekins in a large baking dish and add hot water to the dish until it reaches halfway up the sides, creating a water bath.
6 Bake for 50-60 minutes, or until the flan is set but slightly jiggly in the center.
7 Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
8 To serve, run a knife around the edge of the mold or ramekins and invert onto a plate to release the caramel topping.
#SpanishFlan #CaramelFlan #DessertPerfection