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Spanish Flan
(Carmel Custard)
To make this Spanish flan
recipe, use a
traditional Spanish flan mold OR eight 6 oz. ramekins OR
one 2 quart baking dish. Dish should have
at least a 1 ½ depth. Use a 13x9 dish for the water bath.
Makes 8 servings. Another great dessert recipe: Tequila-Flamed Mangos
Spanish
Flan Recipe
 Caramel
3/4 cup sugar
Custard
4 cups whole milk
Pinch of sea salt
1/2 cup sugar
2-inch cinnamon stick or vanilla bean
Small piece of orange or lemon rind (optional)
4 eggs
6 egg yolks
To make the caramel:
Heat 3/4 cup sugar in a small, heavy frying pan
over low heat until it begins to dissolve. Shake the pan slightly (do
not
stir) until all the sugar has melted. Increase the flame and let the
sugar
bubble and color. Pour the caramel into the mold and quickly turn it
around
in all directions, tipping it up in a circular motion until the
bottom
and 2 inches up the sides has been lightly coated with the
caramel.
If the caramel thickens and becomes sluggish, gently heat the mold in a
pan
of hot water or over low heat, depending on the material, and continue
the
coating action. Set aside to cool.
To make the custard:
Put
the milk, salt, sugar, and cinnamon or vanilla into a saucepan and
bring slowly to a boil, stirring until the sugar has
dissolved.
Continue boiling slowly, taking care that it does not boil
over, until
the milk has reduced by about 2/3 cup. Set aside to
cool.
Place an oven rack on the lowest rung of the oven and heat to 325
F.
Beat the eggs and yolks together and stir into the tepid milk. Pour
the mixture through a strainer into the flan mold and place it
in a hot
water bath in the oven. Test after 2 hours with a skewer or
cake
tester; if it comes out quite clean, the flan is cooked.
Remove from
the oven, but allow to sit in the water bath for about 15
minutes
longer. Remove and set aside to cool completely before
refrigerating.
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