This is the most popular of all Spanish desserts. Its similarities to French crème caramel are obvious — a rich baked milk and cream custard sitting on top of a layer of bittersweet caramel. But the French connection has never stopped the Spanish from making this classic dessert.
Almost every little local restaurant I have stepped into in Spain has had this on the menu — almost like Australia in the late 1980s when sticky date pudding appeared on our menus. And probably for the same reason, because they are both so bloody good!
This recipe in front of you is the king of flan recipes. It actually makes seven servings, but one is a test flan. Serve with pestiños.
Pour the milk and cream into a large heavy-based saucepan over medium heat. Just before the milk boils, remove from the heat and allow to cool for 10 minutes.
Combine the whole eggs, egg yolks and the remaining sugar in a metal bowl and whisk very lightly until combined.
Stir the mixture for 10–12 minutes with a wooden spoon until it is thick enough to coat the back of the spoon. Using a ladle, pour the mixture immediately into the prepared ramekins, filling to the top.
Pour enough hot water into the roasting tin to fill up to
To serve, run a knife around the edge and carefully invert each ramekin onto six individual serving plates.
© 2007 All rights reserved. Published by Murdoch Books.