Tocinillo de Cielo
 

I would love to make this "heavenly" dessert that I had many times while travelling through the South of Spain. I have been dreaming about it since I returned to the States
and would appreciate any help -- recipe, suggestions of cook books, -- no information would be too elementary - (I'm not an experienced chef) so even the most basic suggesions would be appreciated. Thanks so much- and if you're in Seville, etc, enjoy it for dessert.

Clearly translated from the Spanish, this sounds authentic...is it very like the flans of South America?
www.spain-recipes.com/tocinillo-cielo.html

This recipe looks good and easy. I have a question on the temperature. The directions show 150º Is this supposed to be 150 degrees C; converting to 300 degrees F?

150=300, yes (so very low heat in a bain marie like most oven custards).

A basic suggestion-- bain-marie (Baño de Maria) typically extends the cooking time. I'll bet the 20 minutes in the recipe are more like 30-35....place bake dish with mix carefully in Baño de Maria dish; you do not want water to spill INTO your mix (been there, done that :-D). Enjoy,if you get adventurous sprinkle with coconut flakes...hmmmmm!!!

By the way, Flan is not from South America, but original from Italy. The Romans introduced it to Europe, including Spain.