![\"Flan\"](\"https:\/\/farm5.static.flickr.com\/4121\/4796826982_a1585cfcf7.jpg\")
<\/a>\nby austinevan<\/a><\/p>\n
There are traditions, customs, and common dishes that become so familiar to you that you get shocked when you find out that, outside your city or country, they are completely unknown.\u00a0 I\u2019ve seen some of my foreign friends enjoy eating or cooking a Spanish omelet, and also drooling before a very simple, yet delicious, dessert: flan. This dessert was the special recipe for celebrations during my childhood. However, you had to keep a close watch to make sure that nobody ate the whole thing, leaving the rest of us without it!<\/p>\n
As you will see, there is nothing complicated at all about the ingredients or the process. We will need:<\/p>\n
-Half a dozen eggs<\/p>\n
-Two pints of milk<\/p>\n
-Two tablespoons of sugar per egg (up to 12, although you can stop at 10 if you don\u2019t like it too sweet, or if you\u2019re using brown sugar)<\/p>\n
-Liquid caramel that we can buy from the store or, while we\u2019re at it, we can make ourselves.<\/p>\n
If we opt for making the caramel ourselves, it\u2019s as easy as putting three tablespoons of sugar and one tablespoon of water in a frying pan and simmering it until it melts. It has to turn brown, but not too dark, or it might become bitter. We pour the caramel into flan molds, making sure the sides are well covered.<\/p>\n
In a separate container, we beat the eggs, and then we mix them with the milk and sugar. We pour the mix into the molds, and cook them in a bain-marie (that is, the flan mold inside a pan that is almost fully submerged in boiling water) for an hour. After that, we should stick a knife into the flan. If it comes out clean, it means the flan is fully set inside, and ready. Otherwise, we have to leave it for a little bit longer.<\/p>\n
Once removed from the stove, we let it cool down at room temperature, and then put it in the fridge so that it\u2019s chilled whenever we want to serve it, just by removing the mold. A warning for those of you impatient enough to try it while it\u2019s still warm: you will get stomach ache!<\/p>\n","protected":false},"excerpt":{"rendered":"![\"\"](\"https:\/\/blogs.transparent.com\/spanish\/wp-content\/uploads\/sites\/2\/2010\/10\/4796826982_a1585cfcf7-350x263.jpg\")
Hay tradiciones, costumbres, y platos t\u00edpicos que uno tiene tan asimilados, que se sorprende cuando descubre que fuera de su ciudad, o de su pa\u00eds, no se conocen. De la misma forma en que he visto a amigos extranjeros disfrutar comiendo, y cocinando, una tortilla de patatas, los he visto relamerse de gusto ante un…<\/p>\n