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Flan [1] [2] as the Spanish cuisine is not very heavy into desserts this is a light treat. Usually coupled with cafe solo.



  • 250 ml whole milk
  • 125 ml double cream
  • 125 ml single cream
  • 1 vanilla pod, split
  • 4 free range eggs, plus 2 egg yolks
  • 300 g caster sugar


  • 250 g caster sugar
  • 3 tbsp water


  1. Heat oven to 375°F.
  2. Combine all ingredients (except caramel topping) in blender.
  3. Blend for 2 minutes.
  4. Place thin layer of caramel topping on bottom of a round pie pan. Pour egg mixture on top of caramel topping.
  5. Place the smaller pie pan in a larger pan filled with enough water so that it comes about one inch up the side of the smaller pan. This will act as a double boiler and stop the flan from burning.
  6. Place both pans in oven.
  7. Cook for 1 hour or until center is firm. Remove from oven.
  8. Wait until cool.
  9. Place a round dish over the top of the smaller pan and flip it over. The flan can be served on the dish.


  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 156-157. 
  2. Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 372-373. ISBN 978-0-307-33679-8.