Sorry, but no updates will be done on this site from now on. I decided to put all my efforts on the Swedish site. You'll find a translation tool on the right hand side, Translate this site / Traducir esta Página (powered by Google) or you can use the links below. You may have a good laugh since the translations sometimes mess it up, but I'm sure you will find a lot more to read this way:

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Sorry for any inconvience!

/Monica 2008-12-12

Flan de huevos -

Spanish Caramel Custard

In almost every Spanish restaurant you'll find "Flan casero", home made Caramel Custard on the menu.

Flan is a bit complicated to prepare, but it's well worth the effort.

¡Qué aproveche!

Ingredients, 4 servings:

• 5 eggs
• 2 cups milk
• 5 tablespoons sugar for the custard and about 1/2 cup sugar for caramelization.
• 1 cinnamon stick
• 1 vanilla pod
• A few drops of lemon

Start with the caramelized sugar: Pour 1/2 cup of sugar into a frying pan. Heat on low temperature, stirring constantly until the sugar has melted and is golden brown. Do not burn!

Pour the caramelized sugar into an ovenproof flan mold or smaller molds for individual servings. Tilt the mold to cover the sides

Preparation:

Heat the oven (325° F - 175° C).

Cook the milk with the cinnamon stick and vanilla pod and make it boil, remove from heat.

Beat the eggs and 5 tablespoons sugar in a separate bowl. Add a few drops of lemon.

Remove the cinnamon stick and vanilla pod from the milk and add gently the milk to the beaten eggs and stir.

Pour the custard mixture into the mold/molds.

Set the mold/molds in water (water-bath), the water should cover more than half of the mold and cook in the oven for about 30-40 minutes until the custard mixture has set. Try by inserting a knife, the custard is done if the knife comes out clean.

Let the flan cool, and turn flan into a plate before serving it.

Do you like to cook? Here are more recipes on Spanish tapas

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Last revised: 6 July, 2006