A Recipe Inspired by the Romans
As the recipe spread to other countries, it was adapted to suit regional tastes, with additional ingredients added based on availability. The Moors added citrus and almonds, which are still common ingredients used to flavor flan. England, with its love for pastry crusts, uses a pastry shell filled with custard, frequently mixed with nuts or fruit. The Spaniards prefer their flan sweet, typically topped with caramelized sugar.
Flan Arrives in the New World
Flan molds are de riguer for making Spanish style flan. The molds are smooth sided dishes that can be baked. Flan dishes are made of glass, pyrex, porcelain, or stainless steel. The key is a dish with a smooth interior surface so the flan drops out in one piece when it is done. Some flan dishes come with a lid and a bain marie, a type of water bath that evens out the cooking process.
Flan is almost as common in New Mexico as it is in Mexico. Like others, we have adapted the recipe to suit regional tastes, though our regional preferences are similar to Mexico.
Flan
Ingredients
- 1 3/4 cup sugar
- 3 egg whites
- 8 egg yolks
- 2 large cans of evaporated milk
- 2 teaspoons vanilla
- 6 Tablespoons brandy or rum (optional)
Directions
- Put one cup of sugar in a deep baking dish or loaf pan. Place over heat and melt sugar, stirring constantly with a wooden spoon. Remove from heat when it turns golden brown.
- Swirl it to evenly coat the bottom of the pan. Cool.
- Beat the egg whites and yolks with the remaining sugar, milk and vanilla. Strain the mixture into the pan on top of the carmelized sugar.
- Cover and place in a water bath. Cook for 1 hour at 350 degrees. Create a water bath by placing a pan of hot water in the oven. Place the baking dish in the water to even out heat distribution. The water bath adds moisture to the oven, which is vital when baking cheesecakes or custards to avoid cracking or a rubbery consistency.
- Check the flan using a knife or toothpick. It should come out clean when inserted into the dish.
Please leave your recipe modifications and/or questions in the comments below.