One of the most delicious desserts I tasted in Tenerife was a traditional Canarian flan. I have a love-hate relationship with flan– sometimes it’s incredibly rich and creamy, and other times it’s like dry scrambled eggs. But in when I heard that quesillo Canario was a must try dessert in Tenerife, I gave it shot– and I’m so glad that I did!
Canarian flan is made with condensed milk, which ensures that it’s rich and eggy, just like any good flan should be. Luckily, it’s easy to make at home– though I wouldn’t be opposed to going back to Tenerife for another one!
- 6 large eggs
- 2 cups of whole milk
- 2 cups of condensed milk
- 1 teaspoon vanilla extract
- Lemon zest from one lemon
- Caramel to coat the pan with (you can also make your own caramel by heating sugar-- see below*)
- Preheat the oven to 350°F (175°C)
- Beat the eggs really well, and then beat in the condensed milk and vanilla until combined.
- Beat in the whole milk.
- Add the lemon zest and stir.
- Coat a flan pan (any normal baking mold will do) with butter and then with caramel.
- Pour in the egg and milk mixture, and place in a water bath (bain marie) for about 35-50 minutes (the time will depend on the pan you are using-- so after about 35 minutes check frequently).
- When a toothpick inserted into the center of the flan comes out clean, it's ready!
- Let the flan cool completely, then flip over onto a serving dish. Spoon extra caramel sauce on top and enjoy!
*Caramel making tutorial
This Canarian style Spanish flan is a delicious Spanish dessert recipe, that would be perfect for any event. Try it, and let me know what you think!