Flan is a classic dessert that has its origins in ancient Rome. The Romans used to make a similar dish called 'tyropatina' which was a mixture of milk, eggs, and honey. Over time, this recipe evolved and spread throughout Europe, becoming especially popular in Spanish cuisine. Beyond Europe this is a very popular dessert in Latin America as well, especially in Mexico and Argentina. Try our take on the classic recipe of flan with saffron!
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 tsp saffron threads
- 3 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- Preheat your oven to 350°F (175°C).
- In a small saucepan, heat the heavy cream and milk over medium heat until it just starts to simmer.
- Remove from heat and add the saffron threads. Let the mixture steep for 5-10 minutes.
- In a large mixing bowl, whisk together the eggs, sugar, and vanilla extract until light and frothy.
- Slowly pour the saffron-infused cream into the egg mixture while whisking continuously to prevent the eggs from curdling.
- Strain the mixture through a fine-mesh sieve to remove any lumps or saffron threads.
- Pour the mixture into 4-6 ramekins or custard cups, filling each about 3/4 full.
- Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
- Bake in the preheated oven for 25-30 minutes, or until the flans are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
- To serve, run a sharp knife around the edge of each ramekin and invert onto a serving plate. Serve with whipped cream or fresh fruit, if desired.
MORE RECIPES HERE
Inspired by the easy no knead focaccia recipe in Bon Appetit, adding a pinch of gold.