vanilla flan

A delicious Canarian style flan, made with condensed milk.

Quesillo Canario Recipe: Canarian Style Flan

eggs

whole milk

condensed milk

vanilla extract

Lemon lemon

Caramel

Preheat the oven to 350°F (175°C)

Beat the eggs really well, and then beat in the condensed milk and vanilla until combined.

Beat in the whole milk.

Add the lemon zest and stir.

Coat a flan pan (any normal baking mold will do) with butter and then with caramel.

Pour in the egg and milk mixture, and place in a water bath (bain marie) for about 35-50 minutes (the time will depend on the pan you are using-- so after about 35 minutes check frequently).

When a toothpick inserted into the center of the flan comes out clean, it's ready!

Let the flan cool completely, then flip over onto a serving dish. Spoon extra caramel sauce on top and enjoy!

This classic Spanish flan recipe is so simple it's almost criminal. Just 4 ingredients and a handful of steps will get you a silky smooth flan with a devilishly gooey caramel.

Authentic Spanish Flan Recipe

sugar

480 milliliters milk (full fat)

Preheat the oven to 350°F (175°C).

Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (1 cup volume) on a 13-inch baking dish. Fill the dish with warm water (tap is fine). The warmth is important here, since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.

Cook 1 cup of the sugar over medium-low heat for 10-15 minutes until it liquefies and turns a light golden brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.

Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it's smooth again. Set aside while you make the rest of the flan.

In a large mixing bowl, whisk together the eggs with the remaining 1/2 cup of sugar until creamy.

Add the milk and vanilla and stir until well-combined.

Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for one hour, or until it wobbles and jiggles when you lightly shake the ramekin.

Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge and chill for at least 4 hours.

To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate. The caramel should run out to coat it as a sauce. If any of the caramel has hardened and stuck to the ramekin, just leave it!

Top 2 vanilla flan recipes from across the web

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Quesillo Canario Recipe: Canarian S...

Authentic Spanish Flan Recipe

Top 2 vanilla flan recipes from across the web

The most viewed vanilla flan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quesillo Canario Recipe: Canarian S...

Authentic Spanish Flan Recipe

The most viewed vanilla flan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine