Easy Spanish Flan

Ingredients

 * 1 egg
 * 1 Small Glass of milk
 * 1 Desert Spoon of caramel
 * 2 Desert Spoon of sugar

Steps:


 * 1) In a Metal Flan Mould (you Can Buy Them in Most Ferreter?as or inThe Kitchen Utensils Department of a Department Store or LargeSupermarket), Burn The Desert Spoon of sugar With One Dst Spoon ofWater. Stir Over a Strong Heat Until The sugar And water Becomes aBrown Coloured Caramel. if You Want to Skip This Step, You Can FindReady-Made Caramel in Most Spanish Supermarkets.
 * 2) Beat The egg With The 2 Desert Spoons of sugar. Beat Well, AddThe Glass of milk, And Beat Some More.
 * 3) Pour The Mixture Into The Metal Mould Over The Caramel, And PutThe Mould (or Moulds if You Have Made Various) Into a Pan of Simmering water. Make Sure The Level of water is Lower Than TheMoulds, so That no water Spills Into The Flan Mixture. Let The FlanCook Like This Until it is Ready. to Test, Put a Sharp Knife IntoThe Middle of The Mixture. if it is Clean When You Take it Out, TheFlan is Cooked.

Varieties/Tips

 * Fruit Flan: if You Want to Make a Fruity Flan, Just Add Small PiecesOf Whatever Fruit is in Season (banana, Apple, peach, strawberries,cherries) Once The egg And milk Mixture is Ready.


 * Nutty Flan: The Same as Fruity Flan, But Substitute The Small PiecesOf Fruit With Chopped Nuts And/Or Raisins.


 * Cinammon Flan: Before Making The Flan, Heat The milk up With aCinammon Stick And a Piece of lemon peel, For About Ten Minutes, AndThen Leave it to Cool. When The milk is Properly Cold, Remove TheStick And lemon peel And Follow The Usual Recipe Steps. Once Ready,Your Flan Will Have a Delicious Lemony Cinammon Taste.coffee Flavoured Flan: Just Before Adding The Beaten egg And MilkMixture to The Moulds, Add a Few Drops of coffee Essence. You CanMake The Essence Yourself, by Stirring a Desert Spoon of InstantCoffee Granules Into a Very Small Amount of Warm water.coconut Flan: as in Fruity Flan, But Instead of Fruit Use GratedCoconut.

Recipe For Spanish Flan, Creme Caramel ? 2000 Euroresidentes. Ityis Siglo Xxi, Spain

contributed by

 * World Recipes Y-Group