I've always left all kitchen duties to the expert (my dad) but every now and then I enjoy baking a little something here and there. Coming from an Italian family, we are big on food, especially desserts. One of my staples is the Spanish flan which I have made many times and this is my perfected recipe. Like I said, I am not much of a cook so this is probably a one time thing on the blog. Enjoy!
3 cups of milk - 2 cups of sugar - 8 egg yolks - 1 teaspoon of vanilla extract
Melt 1 cup of sugar in a heavy skillet or small pan. Cook over medium heat, stirring constantly, until sugar turns a light golden brown like you can see above. Immediately pour it into 6 custard cups and let it sit while you prepare the rest.
Preparing the Flan
Separate the egg yolks from the whites and put the whites aside. We won't be using them for this recipe but you could beat them until fluffy and use them right away - you should not let them sit afterward. There's a good video on this here.
Meanwhile boil the milk and add 1 cup of sugar and 1 teaspoon of vanilla extract right before it's done. As soon as it's boiling pour it into bowl with the eggs yolks and whip it.
Pour the mixture into the caramel-coated custard cups.
Pour hot water into a rectangular pan and place the six custard cups inside. Carefully take this into the oven and bake at 300º for about an hour (maybe more). You'll know when they are done if you stick in a knife or toothpick and it comes out clean. You want your flan to be sturdy and relatively solid not creamy and thin like pudding.
Cautiously remove the pan from the oven and set the custard cups to cool over a wire rack. Once they are cool, cover them with plastic film and leave them in the fridge for 6-8 hours. To serve these, invert the cups onto a serving dish, allowing the melted sugar mixture to drizzle over the top.
As a bonus I like my flan with a bit of creamy milk caramel on top which you can find at most grocery stores. Et voilà!