Over the years, we've naturally tried to recreate our favorite Spanish dishes at home. Cooking and tasting these traditional foods gives us pleasure. The real joy comes from sharing these foods with family and friends.
For more on our food experiences across Spain, see our Ultimate Guide to Spanish Foods.
Find our gazpacho recipe here.
Please note: we owe a lot to the original recipes from which we adapted, more or less, to our tastes. In particular, check out the Spanish Specialties section of The Vegetarian Epicure Book Two by Anna Thomas. We also make several of her bean salads.
Flan
Adapted from The Vegetarian Epicure Book Two, by Anna Thomas, Alfred A Knopf, 1980
3 whole eggs
3 egg yolks
1 3/4 C sugar
2 Cups milk
1 Cup heavy cream
1/2 tsp vanilla extract
1/4 tsp zest of lemon
Beat the eggs and yolk with 3/4 cup of the sugar until thick and creamy.
In a small saucepan, combine the milk and cream and heat to just below the simmering point. Pour the hot milk and cream gradually into the egg mixture, beating as you do. Stir in the vanilla and lemon zest.
Slowly heat the remaining 1 C of sugar in a heavy-bottomed saucepan until it starts to melt. Continue heating gently, stirring constantly until the sugar has been turned into a light brown syrup, just turning liquid. (This takes longer than you’d think and needs your full attention.)
Divide the hot liquid caramel between the 6-8 custard cups, then quickly tilt them around to coat the bottom and part of the sides if possible. The caramel sets almost immediately, so don’t worry if you can’t spread the caramel completely.
Pour the custard mixture into the cups over the set caramel. Place the cups in a baking pan half full of hot water. Cover the entire baking dish and cups with aluminum foil (to prevent from browning) and bake in a preheated oven at 350 degrees for 45 – 50 minutes.
The custard is done when a sharp knife inserted in the custard centers comes out clean. Let the custards cool; they can be refrigerated over night before serving. To serve, run a thick knife around the edges and invert the custards over a rimmed plate
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