Most people are probably quite familiar with this classic Spanish and Mexican dessert. I don't make it often enough, but sure enjoy it when I do. Probably because you can buy them everywhere around here and the store bought ones are quite tasty. However, yesterday I decided it would be a nice change to have the home made ones again.
I had planned to to a step by step tutorial to make it easier to follow. Well, that didn't quite happen. So, we just have one final photo (certainly not perfect). It did not, however, take away from the flavour. If you have never made these, give them a try. They make for a great do ahead dessert that can be just turned out at the last minute before serving. I used individual dishes to make these. I think they are cute that way. You can easily make a big one and cut them into slices like a cake.
We served them on their own, as that is pretty much the traditional way. You can however have whipped cream on the side, fresh fruit, or even a little vanilla biscuit.
Flan de Vanilla
1 Cup/200 grams of sugar, divided
4 Large eggs
1 Teaspoon of vanilla
2 Cups/480 ml of whole milk
Pinch of salt
Preheat oven to 350 degrees F.
Add 1/2 cup/100 grams of the sugar to a heavy saucepan set over a medium heat. Stir with a wooden spoon and continue to stir until you notice the sugar starting to melt. This shouldn't take too long. Probably only about 5 minutes or less. Once it starts to melt, it will turn into a syrup quite quickly. So, pay careful here not to boil it or it will burn. Immediately, once you have a syrup of a deep golden colour, remove from heat. This process only takes about 10 minutes. Once you have removed it from the heat, immediately pour it into your six custard cups. Tilt the cups very quickly to cover the bottom. You have to do it as quickly as you can as the sugar hardens quite quickly. Set them aside.
In another saucepan set over medium heat, add the milk and the sugar. Stir until sugar has dissolved and the milk is luke warm. Remove from heat. In a large mixing bowl, whisk the eggs. Whisk the milk into the eggs. Do this slowly. Add the vanilla and salt and whisk for another few seconds. Strain the custard into the prepared pans.
Put the cups in a large deep sided baking dish. Pour hot water in the pan filling about 1/2 ways up the sides of the custard dishes. Bake for about 45-50 minutes or until the centre is just set. Remove from oven and take the custard cups out of the water bath. Leave them to cool at room temperature for about 1/2 hour. Once they have cooled, cover them and refrigerate them for a few hours before serving.
When ready to serve, gently loosen the sides with a knife and invert onto a plate. It should fall out quite easily with all the caramel sauce spreading out over your plate.
These can be made up to one day before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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