Flan is one of the most classic and beloved Spanish desserts that has captured the hearts of candy lovers around the world. Its delicate texture, creamy taste and tempting layer of caramel make it a feast for the palate.

History and Origins

Flan has its roots in ancient times, when the Romans made desserts based on eggs and milk. Over time, the recipe evolved, and in the Middle Ages, flan became a popular dessert in Spain due to Arab influence. The Arabs introduced sugar caramelization techniques to Europe, which contributed to the characteristic caramel layer of flan.

Today, flan is an integral part of Spanish cuisine and can be found in many restaurants and homes throughout the Iberian Peninsula. The dessert has also gained popularity in Latin America, where it has become accepted as part of the culinary traditions of many countries.

What is Flan?

Flan is a creamy dessert based on eggs, milk and sugar, with a distinctive layer of caramel on top. Its texture is smooth and delicate, which makes it melt in the mouth. Flan can come in a variety of flavors, such as vanilla, chocolate and coconut, but the classic vanilla flan remains the most popular.

How Do They Serve Flan?

Flan is usually served chilled, which emphasizes its creamy texture and intense flavor. Before serving, the dessert is removed from the mold, allowing the caramel to flow to the top, creating an appetizing topping. Often flan is served on elegant plates, decorated with fruit, whipped cream or mint leaves, which adds a sophisticated touch.

Try preparing this delicious dessert yourself at home and enjoy the taste of Spain. Enjoy!

Classic Flan Recipe

Ingredients:

• 1 cup of sugar
• 1/4 cup water
• 4 eggs
• 1 can (400 g) of sweetened condensed milk
• 1 can (400 g) of unsweetened condensed milk
• 1 teaspoon vanilla extract

Method of Preparation

Preparing the caramel:

• In a saucepan over medium heat, heat the sugar and water, stirring until the sugar dissolves.
• When the mixture begins to boil, stop stirring and let the caramel turn golden (about 10 minutes). Be careful not to burn it.
• Immediately pour the caramel into a baking pan (for example, a fruitcake pan or several small pans), spreading it evenly on the bottom.

Preparing the egg mixture:

• In a large bowl, whisk the eggs until they are well blended.
• Add sweetened condensed milk, unsweetened condensed milk and vanilla extract. Stir until the ingredients are well combined.
• Pour the egg mixture into the mold with the caramel.

Baking:

• Preheat the oven to 175°C.
• Place the mold with the flan in a larger baking pan, pour hot water into it so that it reaches halfway up the mold with the flan (water bath).
• Bake the flan for about 50-60 minutes, until the mixture is set (check with a stick to see if it is ready - the stick should come out clean).

Cooling:

• Remove the mold from the oven and let the flan cool in the water bath.
• Then put the flan in the refrigerator for at least 4 hours, and preferably overnight.

Application:

• Before serving, gently run a knife along the edge of the mold to separate the flan.
• Invert the mold onto a plate so that the flan falls out and the caramel drips on top.