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Classic Spanish Flan
Preparation info
- Makes
6
individual crème caramels - Difficulty
Easy
Appears in
By Anna Olson
Published 2011
This is similar to the French crème caramel, except for the little pinch of cinnamon in the recipe. You’ll find this refreshing dessert on virtually all menus in Spain.
Ingredients
½ cup 125 mL ⅓ cup 80 mL
Method
Preheat the oven to . Lightly grease six 6-ounce (180 mL) ramekins and place them into a baking dish that comes up as high as the ramekins do.350°F (175°C) - To prepare the caramel layer, pour 2 tablespoons (30 mL) of water into a saucepot and add ½ cup
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