Spanish Flan

I adapted a recipe I found on and made this flan for our Cinco De Mayo dessert. Soft, smooth custard with a caramel topping, this flan is an easy and delicious treat any day of the year! 

Spanish Flan
Serves 8

1 cup white sugar
1/4 teaspoon lemon juice
4 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. In a medium saucepan over medium-low heat, melt sugar with lemon juice until liquefied and golden in color.
2. Carefully pour the hot syrup into a 9 inch round glass baking dish, turning the dish quickly to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk, cinnamon, and vanilla until smooth.
4. Pour egg mixture into baking dish. Cover with aluminum foil.
5. Bake in preheated oven 50-60 minutes. Let cool completely. To serve, carefully invert on a serving plate with edges when completely cool, slice, and enjoy.

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