This typical Spanish dessert like a creme caramel uses extra virgin olive oil as well as milk and a touch of the very popular anis. Olive Oil Flan Recipe Ingredients 3/4 litre milk Preheat the oven to 180º. Put the oil in a frying pan and fry the anis, being careful not to let it burn, it only needs seconds. Sieve the oil when cooler and put it aside. In a saucepan bring the milk to the boíl with the cinnamon and lemon rind. At the same time beat the eggs, sugar and cooled oil together. Just as the milk come to the boil mix the two together. Pour a little caramel liquid into the mould and fill with the custard mixture. Cook the mould in a bain marie, ie. a baking tin with the moulds in and half filled with water. Cook for about 45 minutes.
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