10 septiembre 2006

By Popular Demand

Hereby (I love this word, it’s sound great! Well, at least it sound great the sound that I thing it has, that may be its sound, or may be not… but this is another story) you have the recipe of the Spanish “Egg Flan”, by my mother. This was originally posted here in a comment, but in Spanish, so I offer here (hereby -jiarbai) the translation.
Please note that there are many Spanish desserts that are translated from its Spanish name to Cream Caramel (so the function is not a two side function-¿Alguien sabe cómo se dice ‘biyectivo’ en la lengua de La Reina? ¿Pablo?). This is for this one called in Spanish ‘flan’, and not other.


  • 1 litter of milk.
  • 8 eggs.
  • 250 g of sugar
  • 1 cinamon branch


First, you have to cook the caramel that it’s going to be on the top of the dessert, and put it to the receptacle in witch we are going to cook it:
Put 50 g of sugar in a pan with a spoon of water. Make the fire very hot, until the sugar melt. When it happens (move it with a spoon trying that it happen with all the sugar at the same time) keep it for some seconds until it become golden, and then, extend it to the receptacle making a thin layer. Look out: from golden to burned there is only some seconds; It get hard soon, so extend it fast; And above all… It’s <$%&> hot, so do it carefully!!
Second, the preparation of the flan: Warm up the milk with the cinnamon branch and put aside. Take out the cinnamon branch. Beat the eggs, and add them to the milk with the rest of the sugar (200 g). Move for a while until the eggs are well mixed in the milk. Put this mixture in the receptacle.
Third, cook it for about 20-30 minutes at 180 C in double boiler (the receptacle must be in another bigger receptacle with water, to avoid it getting more than 100 C). You know that it’s done by pricking with a knife or a pin. When it goes out, it must look clean.
Let it cold down and store it in the fridge. Serve it in a big dish, turned around, so the caramel is visible, fluid and tempting. It’s nice with cream and/or jam.
If you have small receptacles, you can make several small portions instead a big one.
¡Nice meal, buen provecho!

3 comentarios:

Anónimo dijo...
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Anónimo dijo...
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Stefania Marta dijo...

It's the best flan I know and I always use this recipe. In my blog you can find Spanish and Polish version of it as well as some pictures: http://www.stefaniamarta.com/2012/01/flan.html
I think I've found a trick to make it softer: whisk the eggs with sugar instad of adding it to the milk. I really recommend it.
En el enlace arriba puse la traducción de la receta de flan.
W powyższym linku wstawiłam tłumaczenie przepisu na flan.