In some ways, flan is the best of many worlds when it comes to desserts. It incorporates a satisfying amount of sweetness, but not to the point of being overwhelming. It’s beautiful to look at, but in a simple, elegant way, not an artificial one. It certainly carries the characteristics of custard, but it literally “stands” on its own, setting it apart from the mere pudding.
Many believed that the Spaniards oversaw the evolution of flan into a sweet dessert, with the Mexican culinary culture perfecting the version we know and love – a custard-like structure with a caramelized sugar topping.
- 2/3 cup white sugar
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy cream
- 1 cup milk
- 5 whole eggs
- 2 tsp vanilla extract