Authentic Spanish Flan Recipe – Spanish Special
Authentic Spanish Flan, also known as flan de huevo, is a beloved baked caramel custard featuring a silky, wiggly center and a golden layer of caramel sauce. This Spanish egg flan is straightforward yet elegant—made simply with eggs, milk, sugar, and vanilla—and renowned for its silky texture that melts on the tongue. It’s a timeless dessert that delivers both comfort and sophistication in every spoonful.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
Octopus in Tomato Sauce Ingredients :
- 1 kilogram of octopus tentacles
- 300 grams of cherry tomatoes
- 300 grams of Agromonte cherry tomato puree
- 3 tablespoons of black olives
- 1 tablespoon of capers
- 1 clove of garlic
- 1 onion
- 3 tablespoons of Casinetto Extra Virgin Olive Oil
- Fresh parsley
- Salt
How To Make Octopus in Tomato Sauce :
Heat olive oil in a pan and sauté garlic, thinly sliced onion, and fresh cherry tomatoes until they begin to brown, about 1-2 minutes.
Add pitted olives, halved desalted capers, and a handful of chopped fresh parsley. Let it all infuse over high heat for 1 minute.
Add the octopus tentacles and cook for approximately 5 minutes, stirring occasionally with a wooden spoon.
Pour in the Agromonte cherry tomato sauce, cover with a lid, and reduce the heat.
Allow it to simmer for about 20 minutes, stirring occasionally.
Check the tenderness of the tentacles; they should be soft. If they’re still slightly firm, continue cooking for another 5 minutes.
Season with salt to taste and serve hot or warm, garnished with chopped fresh parsley.
Recipe Notes
Bain-marie Bake: Bake the custard in a water bath (bain-marie) to ensure gentle, even cooking and a smooth texture.
Avoid Bubbles: Avoid overmixing—to prevent unwanted air bubbles—achieve a flawless, mirror-like surface.
Chill Before Serving: Refrigerate for at least 4–6 hours (or overnight) to let flavors meld and set properly.
Perfect Caramel: Aim for a medium-golden caramel—too light or dark can alter flavor and balance.
Unmold Carefully: Run a knife around the edge and invert the flan onto a plate to allow the caramel to flow over it beautifully.
