Oh, Spanish Flan, where have you been all my life?? Oh my goodness, ya'll! This Spanish Flan very well may be the smartest thing I've ever made. I use the word smartest because the idea to make flan just popped in my head one evening when I was in the mood for something sweet. Since I am not much of a chocolate girl, I love desserts that are creamy, sweet, and satisfying so flan is right up my alley. I was so excited when I found this recipe for Spanish Flan on allrecipes.com because it only required a few ingredients and very few steps too. A delicious, easy, and beautiful dessert, topped with yummy fresh blueberries - yes please! I threw in blueberries whole blueberries but if I were to do it again I would probably puree the blueberries first and mix it in. That would probably turn the flan a gorgeous purple-blueish color and give it more of a blueberry flavor throughout. I am an official flan fan now, so look for more variations of flan on the blog to come in the future.
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can of evaporated milk
1 tablespoon vanilla extract
Preheat oven to 350. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottoms and sides. Set aside.
In a large bowl, beat the eggs. Beat in condensed milk, evaporated milk, and vanilla until smooth.
Pour egg mixture into baking dish and cover with aluminum foil. Place baking dish in a water bath of at least 1 inch and bake in preheated oven for 60 minutes or until a knife inserted in the middle comes out clean. Let cool completely.
To serve when completely cool, carefully insert a knife all the way around the dish and turn over on a serving plate.