Flan

Yield 8-10

Author Bibi

Inactive time

5 Hour

Total time

5 Hour

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Flan

Flan is a creamy, caramel-topped custard dessert made from milk, eggs, sugar, and vanilla. The egg-milk mixture is poured over cooled caramel and baked in a water bath for a smooth texture. Silky and sweet, it can be served in a large dish or individual ramekins.

Ingredients

• 1 litre fresh milk
• 4 eggs
• 10–12 tablespoons sugar
• 1 teaspoon vanilla extract (or to taste)
• Additional sugar for caramel

Instructions

Prepare the caramel

1. In a small pan, gently melt sugar over low heat until it turns a golden caramel colour.
2. Pour the caramel into the base of a baking dish or individual ramekins. Allow it to cool and set.

Prepare the flan mixture

1. Beat the eggs and sugar until smooth.
2. Gradually add the milk and vanilla, mixing thoroughly.
3. If the mixture foams, let it rest briefly to remove excess bubbles.

Assemble and bake

1. Pour the egg-milk mixture over the set caramel in the prepared dish.
2. Place the dish in a larger baking tray and fill the tray with cold water halfway up the sides of the flan dish (water bath).
3. Bake in a preheated oven at moderate heat (around 160 °C) until the flan sets and the top is slightly pink.

Cool and serve

1. Remove the flan from the oven and allow it to cool to room temperature.
2. Refrigerate until firm before serving.
3. Can be made in individual ramekins for single servings.

Notes

• Do not overheat the caramel; burnt caramel will taste bitter.
• Baking in a water bath prevents hollows and ensures a smooth texture.
• Use room-temperature eggs and milk for better mixing and smoother flan.
• Individual ramekins make elegant single servings and reduce baking time slightly.
• Can be flavoured with a touch of citrus zest or a dash of rum for variation.

Nutrition Facts

Calories

200

Fat

9 g

Sat. Fat

5 g

Carbs

25 g

Fiber

0 g

Sugar

20 g

Protein

6 g

Sodium

50 mg

Cholesterol

90 mg