Flan

Baking and Desserts | Spanish cuisine

⏳ Time

1 hour 30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by pastry chef Emily Johnson.

Ingredients

3.2% Milk - 10 fl oz
Sugar - 7.4 oz
Chicken Egg - 3 pieces
Cinnamon - 1 piece

Step by Step guide

Step 1

In a saucepan, combine the milk and 60 g of sugar, add a cinnamon stick, bring to a boil, and then remove from heat. Allow to cool.

Step 2

In a skillet, melt 150 g of sugar without stirring with a spoon; if necessary, gently shake the skillet. If the caramel sticks to the sides of the skillet, use a brush moistened with water to wash it off, preventing the caramel from burning on the sides, which helps avoid a bitter burnt sugar taste. Once all the sugar has melted and the caramel is a deep amber color, carefully pour it into molds, ensuring it evenly coats the bottom.

Step 3

Lightly beat the eggs, and gradually pour in the cooled milk, mixing until smooth. Strain the milk-egg mixture through a fine sieve to remove any unmixed egg bits and the cinnamon stick. Pour into molds that already have the set caramel.

Step 4

Place the molds in a deep baking dish and pour hot water into it until the water level reaches halfway up the sides of the molds. Transfer to an oven preheated to 302°F and bake for one hour.

Step 5

Remove the molds with the prepared flan from the water and let them cool. Then place them in the refrigerator for several hours; it's best to let them sit for at least 12 hours so the flan can absorb the caramel flavor well. Before serving, run a knife along the edges of the mold, invert it onto a plate, and tap the bottom gently to release the flan onto the plate.