One of the most delicious desserts that I tasted in Tenerife was a Traditional canary flan. I have a love-hatred relationship with flan-a time is incredibly rich and creamy, and other times it is like dry dry eggs. But when I heard it Canary cheese It was a dessert to try in Tenerife, I fired it-I’m so happy to have done it!
If you love Spanish custard dessert, Don’t miss these delicious recipes for pumpkin flan and this traditional flan!
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Introduction
The Canary Flan is made with condensed milk, which guarantees that it is rich and eggies, Just as every good flan should be. Fortunately, It is easy to do at home–Even if I would not have opposed me to return to Tenerife for another!
This Spanish flan -style flan is A delicious Spanish dessert recipe, It would be perfect for any event. Try it and let me know what you think!
Ingredients
Enthusiastic to make a canary question for yourself? Here are the key ingredients you need For this delicious Spanish dessert!
- Condensive milk: This type of milk has removed some water, so its flavor is sweeter and its consistency is thicker. Bring a wonderful flavor to this flan!
- Caramel: It’s easy to create your simple caramel! Liciquilla while the flan cools down and turns into a wonderful sauce when the flan came out of the plate.
- Limone fanta: This adds a thin brightness that mates magnificently with the creamy cream.
- Egg: Use eggs at room temperature for the best result; They will incorporate more easily into custard.
See the recipe card for complete information on ingredients and quantities.
How to make canarra
If you want to see the complete ingredients and instructions, Scroll to the bottom of the post For the printable recipe card.
- Beat eggs Until they are broken, therefore Pour the condensed milk and vanilla extract and whisk to combine. (Image 1)
- Add the milk and lemon zest and bang again. (Image 2)
- Pour the caramel into a flan -flashed mold and cover the bottom with it. (Image 3)
- Pour the mixture of custard in the prepared mold. (Image 4)
- Put the question in a pan, then Fill it halfway with boiling water To create a Bain -Marketor hot water baths. (Image 5)
- Cook the flan at 350 ° F (175 ° C) for 35-50 minutes, Or until a toothpick inserted in the middle comes out clean. (Image 6)
- Let the question cool completely, Then throw it on a serving dish. Garnish with fresh mint if you wish. (Image 7)
- Serve the flan With extra caramello sauce and whipped and fun cream! (Image 8)
Frequent questions about the recipe
Canary cheese It is one of the most popular desserts in Tenerife (the largest and most northern of the Canary Islands). It is a creamy dessert of custard based on condensed milk and seasoned with caramel.
Cheese It means “small cheese” in English. Although this dessert has no cheese, it is a cream dessert similar to a cheesecake.
Serve
The cuisine of the Canary Islands is certainly worth exploring! I recommend serving Canary cheese as a dessert After a complete meal of canary dishes, Like Ropa Vieja (meat and chickpeas) and Papas Arguadas (wrinkled potatoes). Make popular sauces Mojo Picón and Mojo Verde to go with potatoes!
Suggestions for experts
- When preparing the caramel, Don’t mix it after the sugar has melted, Or the caramel crystallizes and you will have to do it again. Watch it carefully while cooking to prevent it from burning.
- Make sure to cook the flan in a hot water bath (called Bath in Spanish or Bain -Market in French) to prevent boils and cracks in the oven.
- Cook the flan until it is only set; Excessive cooking will make it hard and rubbery. When it is done, it should have an internal temperature of 79 ° C of 175 ° F) in its deepest part.
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Canary cheese: canary -style flan
Questillo Canario is a delicious recipe of Spanish Flan of the Canary Islands. It is made with condensed milk and flavored with lemon zest and is a perfectly creamy caramel dessert!
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Porze: 8 portions
Calories: 378.92Kcal
Instructions
Caramel
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Pour the granulated sugar and water into a heavy base saucepan and set it over medium heat. Mix until the sugar melted, then stop mixing and bring the mixture to a boil. Let it cook until the sugar has transformed a rich golden brown, taking care not to let it burn.
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Pour the hot caramel immediately into the flan of flan cheat and turn it so that the base and sides of the pan are covered with caramel. Work quickly before it hardens!
Make the Cheese
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Beat the eggs well and then beat the condensed milk and vanilla until the mixture is combined. Beat the whole milk and lemon zest.
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Pour the mixture of eggs and milk into the flan mold and place in a large pan. Create the Bain -Market filling it with enough boiling water to climb half the flan of the flan.
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Cook the cheese at 350 ° F (175 ° C) for about 35-50 minutes or until it has an internal temperature of 79 ° C of 175 ° F. The cooking time will depend on the pan you are using, then after about 35 minutes, Check it frequently.
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Let the flan cool completely; Preferably, relax in the fridge overnight or for at least 4 hours.
Service
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When you are ready to serve the cheesePerform a knife around the edge, then place a portion plate on the pan, turn it up and remove the pan with care. The flan should easily go out.
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Serve with a little caramel sauce and have fun!
Notes
- When preparing the caramel, Don’t mix it after the sugar has melted, Or the caramel crystallizes and you will have to do it again. Watch it carefully while cooking to prevent it from burning.
- Make sure to cook the flan in a hot water bath (called Bath in Spanish or Bain -Market in French) to prevent boils and cracks in the oven.
- Cook the flan until it is only set; Excessive cooking will make it hard and rubbery. When it is done, it should have an internal temperature of 79 ° C of 175 ° F) in its deepest part.
Nutrition
Service: 1service | Calories: 378.92Kcal | Carbohydrates: 57.22G | Protein: 12.21G | Fat: 11.79G | Saturated fat: 6.37G | Polynsaturo fat: 0.95G | Monolysatuine fat: 3.49G | Trans fat: 0.01G | Cholesterol: 156.09mg | Sodium: 167.73mg | Potassium: 421.85mg | Sugar: 57.21G | Vitamin A: 481.27Iu | Vitamin C: 1.99mg | Soccer: 311.17mg | Iron: 0.73mg
Photograph of Giulia Verdinelli
