Spanish Recipes
Flan de Huevos (Caramel Custard)
Spanish puddings are generally a variation on crème caramel, using eggs, pastries and fruits. This recipe is typical of the region and is reminiscent of a rich and creamy caramel custard. Serves 4.
Ingredients
2 whole eggs
10 egg yolks
1 litre (4 cups, 1 3/4 pints) milk
Peel of 1 lemon, in pieces
6 tablespoons sugar
Caramelised sugar
8 tablespoons sugar
Preparing Caramelised Sugar
Heat sugar in an ovenproof 1litre mold over low heat, until sugar has melted and is golden brown.
Tilt pan to coat bottom and sides.
Remove from heat and let cool for at least 30 minutes, tilting pan occasionally to coat sides.
Preparing Custard
1. Mix half of the milk with 3 tablespoons sugar and peel of 1 lemon.
2. Cook slowly for 1/2 hour, stirring constantly.
3. Set aside.
4. Remove lemon peel and discard.
5. Beat eggs.
6. Blend in 3 tablespoons of sugar and remaining milk.
7. Gently add the boiled milk and stir.
8. Pour custard mixture into mold on top of caramelised sugar.
9. Place the mold in pan of hot water. (The water should cover more than half of mold).
10. Cook on top of stove over a medium flame for 30 minutes.
11. Transfer to a preheated F (180 C) oven and continue cooking for another 30 minutes or until skewer or knife comes out clean.
12. Remove from water and cool at room temperature.
13. Refrigerate until ready to serve.