Spanish Sweet Flan

This is a rich and deep sweet pudding made with eggs, condensed milk and evaporated milk.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 6-8 Cook: 40 min

Ingredients

Eggs 3
Evaporated milk 400ml
Condensed milk 300ml
Vanilla extract 2 tbsp
Granulated sugar 100g
Water 2 tbsp

Method

1
Put the water and granulated sugar in a frying pan and heat on medium. The sugar will start to dissolve in about 2 minutes and it will fully dissolve in about 4 minutes to become caramel.
2
Avoid stirring it. The caramel will be ready in about 6-8 minutes. Be careful to avoid the sugar burning. Pour the caramel carefully into a 20cm diameter oven tin and allow to cool.
3
Put the eggs, evaporated milk, condensed milk and vanilla extract in a bowl and mix well with a whisk.
4
Pour the milk mixture from Step 3 carefully onto the caramel base from Step 2 and put the oven tin on an oven tray. Pour boiling water into the tray up to half the height of the oven tin.
5
Put in an oven preheated to 180℃ and bake for 40 minutes.
6
Add cold water into the tray to help it cool, for about 10 minutes, then put into the fridge for at least 4 hours but ideally overnight.
7
Slide a knife around the edge of the tin to loosen it. Place a large serving plate on top and turn it over in a swift movement.
8
Gently remove the tin and serve the pudding with some fresh fruit.

Tips & Note

Spanish Sweet Flan

This is a rich and deep sweet pudding made with eggs, condensed milk and evaporated milk.

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 6-8

Cook: 40 min

Ingredients

Eggs 3
Evaporated milk 400ml
Condensed milk 300ml
Vanilla extract 2 tbsp
Granulated sugar 100g
Water 2 tbsp

Spanish Sweet Flan

Recipe ID :2603 Posted on 18 APR 2017

Serves 6-8

Cook 40min
views 3,533
printed 5

saved 0

This is a rich and deep sweet pudding made with eggs, condensed milk and evaporated milk.

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Ingredients

Method

Cook
40min
1
Put the water and granulated sugar in a frying pan and heat on medium. The sugar will start to dissolve in about 2 minutes and it will fully dissolve in about 4 minutes to become caramel.
2
Avoid stirring it. The caramel will be ready in about 6-8 minutes. Be careful to avoid the sugar burning. Pour the caramel carefully into a 20cm diameter oven tin and allow to cool.
3
Put the eggs, evaporated milk, condensed milk and vanilla extract in a bowl and mix well with a whisk.
4
Pour the milk mixture from Step 3 carefully onto the caramel base from Step 2 and put the oven tin on an oven tray. Pour boiling water into the tray up to half the height of the oven tin.
5
Put in an oven preheated to 180℃ and bake for 40 minutes.
6
Add cold water into the tray to help it cool, for about 10 minutes, then put into the fridge for at least 4 hours but ideally overnight.
7
Slide a knife around the edge of the tin to loosen it. Place a large serving plate on top and turn it over in a swift movement.
8
Gently remove the tin and serve the pudding with some fresh fruit.
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