Flan Spanish

Flan is very popular in Spanish cuisine. This very tasty dessert is also called “reverse crème brulee”. Delicate, aromatic, with an exquisite caramel sauce, your family will definitely like it.

Cook: 9 hour

Servings: 2

Ingredients

Milk – 200 Milliliters
Egg – 2-3 Pieces
Sugar – 120 grams (80 g – for caramel, 40 g – for flan)
Vanillin – 1-2 Pinch
Cinnamon – 1 Piece
Lemon juice – 1 Tbsp. the spoon
Water – 1 Art. the spoon
Butter – 20 Grams

Directions

The first step is to give our future flank a taste. To do this, bring the milk with a cinnamon stick to a boil.
In the meantime, let’s prepare the caramel. Pour sugar into the pan, add lemon juice and water and, stirring constantly, cook until caramel of the color you need.
You need to get a cinnamon stick from the milk. Cool the milk to 30 degrees. Then add eggs and sugar with vanilla to it.
Using a mixer, beat this mixture until the sugar is completely dissolved.
Molds for flan must be generously greased with butter.
Then pour the caramel onto the bottom of the mold.
Then pour the milk-egg mixture into the molds. Then we rearrange the molds into a large mold filled with water up to half of the small molds.
We send the flan to an oven preheated to 160 degrees for 40-50 minutes if the molds are small, and for an hour and a half if you have larger forms.
The finished Spanish flan must be cooled at room temperature, then wrapped in plastic wrap and sent to the refrigerator for 6-8 hours.
To remove the flan from the mold, draw a warm knife along the edge. Then cover the dish with a flat plate and turn over.
Flan Spanish is ready to eat.

Bon appetit!

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