What Are the Main Ingredients to Make Classic Flan?
In the Philippines it’s often referred to as crème caramel. Where is it from? Well, its origins begin in Spain and through colonization, has traveled to South America, Central America, Mexico and the Philippines. I like it when the caramel has been cooked until it’s an auburn brown, the texture of the custard is silky smooth and when I can really taste a hint of vanilla. Let’s talk about basics! Flan is a gently cooked custard with a clear glaze of caramel on its top. I think it’s one of the most magical desserts ever so I couldn’t be more excited for us to be discussing this Latin-American favorite! What Is Flan? My tastes changed and now I can’t get enough. I’d always try it over and over hoping to fall in love and it never happened.
When we’d go to restaurants there was always someone in our family ordering and LOVING it. My history with this dish hasn’t always been a love affair. Plus, it’s silky smooth with the best texture. In this recipe we’re using evaporated milk (leche), sweetened condensed milk and the perfect ratio of eggs. This caramel-topped custard is gently cooked in the oven until it’s firm to the touch. This Classic Flan recipe is a silky smooth, classic version of this traditional Latin American dessert.
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