Lately the Condensed Milk flan has been a hot topic, as many recipes have been surfacing the Internet, and people from different countries which have had Spanish influence, such as Brazil, Philippines and Venezuela are claiming that they all have slightly differing versions and that each one's is the best.
While, I cannot claim that the recipe I use is the best, I certainly love the result, and it's unbelievably easy to make, you'll only need 4 ingredients that are readily available anywhere, so I really hope you give this a go.
This version is the one that's typically made where I live, the Canary Islands, but it's also extremely popular in Venezuela, probably due to immigration from both places and their social relations. Here it is called "Quesillo", which roughly means "small cheese", although it contains no cheese.
It is popular both in restaurants and as a homemade dessert, it can be quite versatile too, as you may add lemon or orange zest, vanilla extract or rum if you like it. I like to keep it simple, the caramel gives it a delicious fragrance so I don't add anything.
The basis of this flan is to use one part condensed milk and two parts whole milk. The traditional recipe doesn't even mention any measurements, just the simple instruction of using a can of condensed milk, and using the same empty can to add twice the volume in milk, so it is really easy to quickly whip this up without measuring anything, and following this easy can method will minimize the clean-up process aftwerwards.
Ingredients:
- 250 ml sweetened condensed milk
- 1/2 litre full-fat milk
- 3 eggs
- 1/4 cup of caramel (or just enough to coat the pan you'll use for baking)
Procedure:
Before starting, preheat the oven to 180ºC. And place a large tray filled with water.
1. Beat eggs in a large bowl with a whisk until foamy.
2. Add condensed milk and full-fat milk (both at room temperature) into beaten eggs. Whisk until combined.
3. Generously coat your pan with caramel (a cooking brush might help), this helps the flan unmould swiftly after baking, and it also gives it its caramel taste (You can use the leftover caramel when serving the flan)
4. Bake for about 35 to 45 minutes (bottom and top heat, no fan), you may check if it's done with a toothpick, it should come out clean if well done.
5. Refrigerate at least 4 hours after it has cooled down, it's best served chilled. Unmold after refrigerating, it will easily slide off the pan after releasing the sides with a knife.
It is delicious on its own, but you may serve with whipped cream or ice-cream.
Because it's so easy to make, it's a great dessert for dinner parties, adjust the amount of the three main ingredients to serve more people; I've made it using 1/2 litre condensed milk, 1 litre whole milk and 6 eggs, and it makes a nice, large flan.
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This version is the one that's typically made where I live, the Canary Islands, but it's also extremely popular in Venezuela, probably due to immigration from both places and their social relations. Here it is called "Quesillo", which roughly means "small cheese", although it contains no cheese.
It is popular both in restaurants and as a homemade dessert, it can be quite versatile too, as you may add lemon or orange zest, vanilla extract or rum if you like it. I like to keep it simple, the caramel gives it a delicious fragrance so I don't add anything.
The basis of this flan is to use one part condensed milk and two parts whole milk. The traditional recipe doesn't even mention any measurements, just the simple instruction of using a can of condensed milk, and using the same empty can to add twice the volume in milk, so it is really easy to quickly whip this up without measuring anything, and following this easy can method will minimize the clean-up process aftwerwards.
Ingredients:
- 250 ml sweetened condensed milk
- 1/2 litre full-fat milk
- 3 eggs
- 1/4 cup of caramel (or just enough to coat the pan you'll use for baking)
Procedure:
Before starting, preheat the oven to 180ºC. And place a large tray filled with water.
1. Beat eggs in a large bowl with a whisk until foamy.
2. Add condensed milk and full-fat milk (both at room temperature) into beaten eggs. Whisk until combined.
3. Generously coat your pan with caramel (a cooking brush might help), this helps the flan unmould swiftly after baking, and it also gives it its caramel taste (You can use the leftover caramel when serving the flan)
4. Bake for about 35 to 45 minutes (bottom and top heat, no fan), you may check if it's done with a toothpick, it should come out clean if well done.
5. Refrigerate at least 4 hours after it has cooled down, it's best served chilled. Unmold after refrigerating, it will easily slide off the pan after releasing the sides with a knife.
It is delicious on its own, but you may serve with whipped cream or ice-cream.
Because it's so easy to make, it's a great dessert for dinner parties, adjust the amount of the three main ingredients to serve more people; I've made it using 1/2 litre condensed milk, 1 litre whole milk and 6 eggs, and it makes a nice, large flan.
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