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 ). 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.