This delectable dessert actually originated in ancient Rome. The Romans raised chickens and used the eggs they provided to make a custard. They would combine these eggs with milk or cream to make this custard, which is actually originally Greek. When the Romans conquered Europe, they brought these recipes. The recipe was adapted and changed through the Medieval Empire. Spaniards were the first to top theirs with caramel sauce, and then brought this recipe to Mexico when they arrived in the 1500s. Mexicans took it to the next level: creating coffee, chocolate, and coconut flavored flans.
My brother came back from Mexico a few years ago and this was the only dessert he wanted to eat, I now understand why!
- 1 cup white sugar
- 3 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F
- In a saucepan over medium-low heat, melt sugar until liquid and gold in color. Pour this syrup into a greased 9 inch round baking dish, turn the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs, condensed milk, evaporated milk, and vanilla until smooth. Poor egg mixture into the baking dish and cover with aluminum foil.
- Bake in the oven for 60 minutes in a water bath. As soon as it is pulled from the oven, take it out of the water and set aside to cool completely.
- Flip onto a plate carefully when ready to serve and then slice like a pie
I hope you enjoy your flan! It is definitely an interesting dessert, but it is tasty and my gluten free roommate can enjoy it too!