Flan Recipe
Classic Ibero-American custard with caramel notes. Pairs with Aguardente Vinica Velha as a pour over or to sip
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Ingredients
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Flan Ingredients
Method
Flan Preparation Instructions
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar until it turns golden brown. Carefully swirl the pan to ensure even melting, and once it reaches a deep amber color, quickly pour it into a round flan mold or individual ramekins, tilting to coat the bottom. Set aside to cool and harden.
Combine and Bake
Pour the flan mixture over the hardened caramel in the mold. Place the mold in a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the flan mold. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until set.
Cool and Serve
Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert it onto a serving plate.
