The Story Of Flan And More

The history of flan dates back to the Roman Empire where it was originally a savory dish. It was later used in Spain in which it became sweet dessert now commonly eaten in the European country. After the discovery of the America’s flan became adopted by several Latin American countries and each has given the dessert its own pizzaz. For those of you unfamiliar with flan, the easiest way for me to describe is an upside down creme brulee that is inverted prior to eating.Ingredients

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

Recipe source: Asoto through Allrecipes

Photo source: @martapolledolinares