Despite its name, this dessert doesn’t have any cheese in it. It’s a sweet milk-based treat that’s as popular among Canarians as it is on mainland Spain, where it’s called flan. Here’s our recipe on how to make it.
INGREDIENTS
• 1 can of condensed milk (370g)
• 500 g Milk
• 5 eggs
• Zest of 1 lemon
• Caramel syrup
METHOD
- Put the condensed milk in a bowl, add 1 and a half cans of normal milk (using the empty condensed milk can), the eggs and lemon zest. Mix well until combined.
- Squeeze the caramel syrup into a cake mould (or a special ring-shaped flan mould) until it covers the base of the mould. Pour in the mixture. Preheat the oven to 180 degrees C.
- Put the mould in a deep oven tray and pour in boiling water until it reaches halfway up the mould.
- Place on the middle rack of the oven and cook for at least an hour or until set (to test if its ready, pierce with a toothpick, if it comes out clean it’s done.)
- When set, remove from the oven, let it cool and then place in the refrigerator for 8 hours.
- To serve, flip the mould with a plate on top and tap with the back of a spoon until it releases.
