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!
Quesillo Canario Recipe: Canarian Style Flan
A delicious Canarian style flan, made with condensed milk.
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Servings: 8 servings
Calories: 364.4kcal
Ingredients
- 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*
Instructions
- 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!
Nutrition
Calories: 364.4kcal | Carbohydrates: 53.53g | Protein: 12.33g | Fat: 11.79g | Saturated Fat: 6.38g | Cholesterol: 155mg | Sodium: 215.1mg | Potassium: 420.64mg | Fiber: 0.27g | Sugar: 44.95g | Vitamin A: 492.81IU | Vitamin C: 3.92mg | Calcium: 313.47mg | Iron: 0.75mg
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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!
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chelsea Wallis
Being half puerto rican I have tried on several occasions to make flan, and have had multiple flops. It seems the flan always ended up with the weird tough skin on it that was unappealing when eaten.
This recipe however was WONDERFUL! Finally, a delicious easy and quick flan that is velvety smooth. I still need to work on perfecting my carmel making, but other than that Im very glad to have found this recipe! Especially since we have chickens (yesterday we boxed up 72 eggs!) and I need to make all the “surplus eggs” recipes.
Ryan R
Could you cook this in a pressure cooker? I was looking at a flan pan, and it has a lid and is designed to go in a pressure cooker. Would that work for this? Also if doing a water bath should the lid be placed on the pan?
Lauren Aloise
No lid and I’ll bet that would work, but have never tried!
Arturo
Realmente disfruté de esta receta de flan porque se sentÃa tan suave y rico una vez que me golpeó la lengua. Todo sobre este postre es tan delicado, y se derrite inmediatamente una vez que está dentro de tu boca. A pesar de que tiene todos estos sabores complejos, la receta en sà es sorprendentemente simple, dejándome con ganas de hacer este postre para mi familia y amigos!
Jordan
Hi, I have to make a cuisine from Spain for a project. I was wondering, when placing it in a water bath, do you put the whole pan in there? Like, you put the flan mixture in the flan pan, and then place the flan pan inside of the water bath? Wouldn’t the water envelop the flan pan and ruin it? I’m so confused
Lauren Aloise
Hi Jordan! If you YouTube search, you’ll see what it looks like. It’s just a little bit of water, so it won’t cover the pan! It sort of floats atop the water bath.
Janice Leavy
Hi Lauren. I would like to try this recipe for a Spanish wine tasting I will be hosting. Is the condensed milk the sweetened condensed version? Thanks so much.
Janice
Lauren Aloise
Yes, exactly!
2pots2cook
Very, very inviting ! Thank you !
hazel mcinnes
I tried this recipe but made half the amount, it was really yummy and pretty easy to do. Definitely will make it again
Misha
Hi Lauren! This dessert looks amazing. I wanna try it at home, but I have a question. Does the caramel mixture ruin the pan or the butter makes it easy to clean afterwords? And also can I use a pie pan with detachable bottom or the fluids will leak?
Thanks a lot!:)
Lauren Aloise
Hi Misha! I wouldn’t use a detachable bottom just in case! This is like a flan, only you can use premade caramel if you wish. It definitely won’t ruin the pan, it’ll just need a wash. But you have to cook it in the water bath!