Spanish Flan


In this video, you’ll see how easy it is to make a rich, traditional Spanish flan. Two types of canned milk combine with eggs and vanilla to make it c... See morereamy, and the sugar-syrup topping drenches it perfectly. Watch the video, then get the recipe for ASOTO’s Spanish Flan.

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The Chatter


Dec 20, 2012 12:51 PM

Flan is my all time favorite dessert and it took me years of hits and misses before I found the best way to prepare flan. Until I hit my stride it was more of a misses than a hits. 1- I use 6 whole eggs instead of only 3. A friend from the Philipines uses 12 yolks. By using 6 the Flan is more sturdy/solid. 2- After so many burns trying to transfer the caramel or getting the caramel uneven in the pan, I now use a teflon coated cooking pan (aprox 1.5 to 2qt or for larger I use a 3qt). I make the caramel in the pan itself, let it cool and then pour the mix into the pan. 3- Rather than baking I make my Flan in a Bain-au-Marie (waterbad) on the stovetop. No matter what size pan I use, I always make sure that the sides are higher than 2". I cover the pan with aluminium foil, make a couple of slits for ventilation. Making the Flan in the water-bad speeds up the cooking time and also prevents the caramel to burn or get any darker. No matter how good the Flan is, burn caramel will spoi

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