Egg Flan

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INTRODUCTION

Egg flan is a traditional, simple dessert that is always a hit thanks to its creamy texture and sweet taste. Made with basic ingredients like eggs, milk, and sugar, it can be prepared easily in any kitchen. You can flavor it with vanilla for a soft, delicate taste, or caramel for a richer, sweeter flavor. Flan is perfect for family meals or to impress guests. It can also be served in individual ramekins for added convenience and elegance. Once cooled, this dessert is a sweet treat that will delight everyone.

INGREDIENTS FOR THE FLAN

• • 4 egg
  • 1 liter of milk
  • 150 grams of sugar
  • 1 packet of vanilla sugar (or 1 tablespoon of vanilla extract)

INGREDIENTS FOR THE CARAMEL

• • 100 grams of sugar

PREPARATION

1. Prepare the caramel (optional)

   • In a small saucepan, add the 100 grams of sugar. Heat over medium heat without stirring, until the sugar melts and becomes liquid.
   • Let it cook for a few minutes until it turns amber in color, but be careful not to burn it.
   • Immediately pour the caramel into the bottom of your flan mold (or into individual ramekins) to cover the base. Be careful, the caramel is very hot!

2. Prepare the custard

   • In a large bowl, beat the eggs with the 150 grams of sugar and vanilla sugar until the mixture becomes light and frothy.
   • Heat the milk in a saucepan over medium heat, but do not let it boil.
   • Once the milk is warm, gradually pour it into the egg-sugar mixture, whisking constantly to prevent the eggs from cooking and forming lumps.

3. Baking

   • Preheat your oven to 160°C (325°F).
   • Pour the custard mixture over the cooled caramel in your mold (or ramekins).
   • Bake for 45 to 50 minutes. The flan is done when it is set but still slightly wobbly in the center. You can check by inserting a knife; if it comes out clean, the flan is ready.
   • If using a large mold, you can place it in a water bath (a larger pan filled with hot water) for a gentler cooking process.

4. Let it cool

   • Let the flan cool at room temperature, then place it in the refrigerator for at least 2 hours. This will allow the flan to fully set and develop its flavors.
   • Once completely cooled, carefully unmold the flan and serve it chilled. You can also drizzle some extra caramel on top for added sweetness.

TIPS

• For an extra burst of flavor, you can add lemon or orange zest to the mixture.
• If you prefer a creamier flan, you can replace some of the milk with heavy cream.