Spanish Flan: The Best Spanish Flan Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Spanish Flan

Serves: 5

Print this Recipe

   Have Ready:
   10 teaspoons caramel ice cream topping (about 1/4 cup)
   1/2 cup whipped cream
   1 cup milk
   3 tablespoons sugar
   3 eggs yolk
   1 teaspoon vanilla extract
   You'll Need:
   Measuring spoons
   5 1/2 -cup custard cups
   Teakettle
   Heavy 1-quart saucepan
   Measuring cups
   Measuring spoons
   Mixing spoon
   Small mixing bowl
   Wire whisk
   9 x 13-inch baking dish
   Potholders
   Table knife
   Cooling rack
   Sharp knife
   5 cold dessert plates

Get 150 more recipes like this for ONLY $1

Spanish Flan is from the Cook'n Deluxe collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Heat oven to 350°. Place 2 teaspoons of caramel-flavored topping in the bottom of each custard cup. Fill the teakettle with water and bring it to a boil. Meanwhile, in a heavy saucepan, heat the cream, milk, and sugar until just boiling. Remove pan from heat. In a small mixing bowl, beat the egg yolks with a wire whisk until light. Slowly beat in 1/2 cup of the hot milk mixture, then slowly pour this egg mixture back into the saucepan of hot milk, beating until blended. Stir in vanilla and pour 1/3 cup milk mixture into each custard cup. Set the custard cups in a 9 x 13-inch baking dish and pour boiling water into the baking dish to come half-way up the outsides of the custard cups. Set the timer and carefully place the dish in the oven. Bake for 45 minutes or until a table knife inserted in the middle of the custard comes out clean. Remove the individual custard cups from the water with potholders and place on a cooling rack. Cool to room temperature and then refrigerate until cold, about 1 hour. To unmold the custard, run a sharp knife around the inside edge of each custard cup. Place a cold dessert plate upside down over each custard cup and, grasping the cup and the plate firmly together, quickly turn over. Rap each plate on the table and the custard should slide out easily.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us