Living in Mallorca Forum

Living in Mallorca - my home of choice, is it yours?
HomeCalendarGalleryFAQSearchMemberlistUsergroupsRegisterLog in
Latest topics
» Greetings Mallorca
Tue Apr 30, 2013 10:52 pm by neilmccauley17

» Spain Local Guide Wanted
Fri Apr 26, 2013 2:47 am by bensh2

» The Ups and Downs of Purchasing a Property
Mon Apr 01, 2013 4:16 am by Admin

» Looking For Long Term Rental April - October 2013
Mon Apr 01, 2013 3:52 am by Admin

» Love Spain now becomes Love Mallorca
Wed Dec 26, 2012 7:32 am by Admin

» Love Mallorca Forum?
Sun Dec 02, 2012 10:58 pm by Admin

» Lack of Mallorca Forums
Fri Sep 07, 2012 7:33 am by Admin

» Return to Mallorca
Mon Apr 23, 2012 5:14 am by Admin

» "Che" Guevara
Thu Apr 12, 2012 5:08 am by Admin

Similar topics
Facebook Living in Mallorca
Favourite Links
Social bookmarking
Social bookmarking digg  Social bookmarking delicious  Social bookmarking reddit  Social bookmarking stumbleupon  Social bookmarking slashdot  Social bookmarking yahoo  Social bookmarking google  Social bookmarking blogmarks  Social bookmarking live      

Bookmark and share the address of Living in Mallorca Forum on your social bookmarking website

Share | 

 Flan (Caramel custard)

Go down 

Posts : 496
Join date : 2010-05-28
Age : 65
Location : Alcudia

PostSubject: Flan (Caramel custard)   Tue Jun 01, 2010 7:25 am

I’ve got this old Spanish recipe book and one of my favourite desserts is Flan and it is so simple to make and really yummy.

Serves 4-6
Preparation time: 20 minutes + 25-40 minutes baking

For the caramel:
4 tablespoons granulated sugar
3-4 tablespoons water

For the custard:
600 ml (1 pint) full fat milk
3 eggs plus 3 egg yolks, beaten
2 tablespoons vanilla sugar or 2 tablespoons granulated sugar plus 1 teaspoon vanilla essence.

This can be made a day ahead of when needed.

Preheat the oven to Gas Mark 4/180 C/350 F.

Make the caramel in a small heavy-based pan. Melt the sugar over a medium heat, stirring all the time with a wooden spoon, until the sugar dissolves and caramelises to a rich chestnut brown. Watch it carefully as once the sugar dissolves it can quickly burn.
Take off the heat and add the water – careful it can splutter.
Stir over a low heat for 2-3 minutes until you have a thick, dark syrup. Pour this caramel into a 1.2 litre (2 pint) soufflé dish or 4-6 individual moulds and tip to coat the base. If you are quick you do not need to use the water.
For the custard, whisk together the milk, eggs, egg yolks and vanilla sugar. Strain the mixture into the moulds.
Transfer the moulds to a roasting tin and pour in enough hot water to come half-way up the moulds.
Bake the large one for 35-40 minutes until the custard is set. The small ones will only need 25-30 minutes.

Alternatively the custards can be cooked in a bath of barely simmering water on top of the stove.

Remove, allow to cool completely and chill.

Run a knife round the rim and unmould the custards when you are ready to serve them. They make their own delicious caramel sauce.


Life is far too important to be taken seriously - Oscar Wilde
Back to top Go down
View user profile
Flan (Caramel custard)
Back to top 
Page 1 of 1
 Similar topics
» Caramelized Bananas and Vanilla Cream in Phyllo Cups
» Peanut Butter Rice Crispy Treats/Whatchamacallit Bar clones

Permissions in this forum:You cannot reply to topics in this forum
Living in Mallorca Forum :: LOVE SPAIN FORUMS :: Spanish Food :: Desserts-
Jump to: