You might know flan by it's other names like pudim or creme caramel. Flan is a custard dessert that has a layer of liquid caramel on top. According to the food historian, Alan Davidson, flan was a popular dessert in Europe during the later part of the 20th century due to its ability to be prepared ahead of time. These days it seems that every country has their own version. Brazil and Mexico serve their flan with dulce de leche while Chile like it with membrillo (quince paste). The trick with this dessert is to not over cook the eggs so that the custard will be smooth. I recommend using a fine mesh sieve to ensure that there aren't any lumps. No matter how you like it, flan deserves a spot on the dessert tray.
¾ cup sugar
1 ¾ cups water
1 14 oz. can sweetened condensed milk
½ teaspoon vanilla extract
⅛ teaspoon salt
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