The word Flan comes from the old French flaon, which means custard. The history of Mexico’s famous dessert goes back to ancient Rome, where domesticated chicken produced too many eggs which then were used to make custard. The Spaniards, when they conquered what is now Mexico, introduced many foods and ingredients. Flan was one of them.
- 1 cup sugar
- 4 cups milk
- 8 eggs lightly beaten
- 1tsp vanilla extract
Caramelize Flan Mold
In a small pan over medium heat boil ½ cup sugar with 2 tablespoons of water. Stir constantly until sugar dissolves and turns dark brown. Pour caramel into the mold, turning it so it covers the bottom. (If using custard molds you can do the same to caramelize them).
- Preheat Oven 350°F (150°C)
- Heat milk until a shinny film forms on top; remove from heat and let cool. In a bowl, beat sugar gradually into the eggs. Add milk, vanilla and salt. Mix well. Strain into caramelized mold
- Place mold into a pan filled with hot water so that it reaches half the depth of mold.
- Bake for one hour or until knife inserted in the flan comes out clean.
- Cool flan and place in refrigerator.