Spanish Flan

 

Ingredients:

* 1 can (14oz) Sweetened Condensed Milk

* 1 can (12oz) Evaporated Milk

* 1cup Granulated Sugar

* 3 Eggs

* 1tbsp Vanilla Extract

** 4 Ramekins 

Directions:

1. Preheat oven to 350degrees. Place the ramekins on a deep baking tray and fill the tray with warm water (leaving the outsides of the ramekins to warm a little). 

2. Place the sugar in a pan, on medium heat, and warm, until golden brown. Do not stir. Just shake the pan if you must but let the sugar liquify gradually on medium heat. Once liquified, pour the sugar into each ramekin and swirl each ramekin to coat the bottom and sides. 

3. In a bowl beat the eggs well, and add in the condensed milk, and evaporated milk. Whisk well until combined. Add in the vanilla and whisk well. (I used an electric beater with whisk attachment). 

4. Pour the mixture into each ramekin. Cover each ramekin with foil. Place the ramekins on the baking tray, and pour some hotwater around the ramekins. Bake for 1 hour. 

5. Once baked, place on wire rack to cool completely. 

6. Place in refrigerator once fullly cooled, for 4-6 hours. 

7. Once ready to serve, place the ramekins in hot water (to heat the ramekin). Once warmed enough, invert on to individual serving plates. 

Note: Once the ramekins are warmed, the sugar will liquify at the bottom of the ramekin and pour over the flan once inverted. Serve Immidiately. 

 On   @sugarandspiceathome  &@sugarandspiceathome