Caramel Flan – An International Holiday Dessert!
Article in Western Mass Women’s Magazine by Maria Dias, Contributing Writer-2011
Caramel Flan is a rich and creamy custard-based dessert topped with a layer of caramel.
This classic dessert is enjoyed during the Holiday season in Europe, North America, Latin America and even as far away as Macau and the Philippines. It originated in Europe but became very popular in Central and South America.
Some believe that it was the Romans who first began raising chickens for their eggs. They began cooking the eggs with sweeteners which eventually evolved into the custard desserts of today.
Outside of Spanish-speaking countries and the United States, Flan is sometimes referred to as crème caramel.
Every culture has different variations on the ingredients. My recipe is for Caramel Flan served in Portugal and Spain for Christmas Eve or Christmas day dinner. It took me years to master a great flan, but if you follow my recipe it’s easy. If you cook it, they will come, and you’ll be the hit of the Holiday party!
6 large eggs
3 cups (whole milk) not low fat
1 cup sugar
1/4 tsp salt
1 tsp either; (this is optional: vanilla, anisette liquor, or caramel glaze)
Caramel glaze ingredients:
1 cup sugar
1 tsp water