Egg flan is the most nostalgic dessert in Spanish gastronomy. With just 4 ingredients and a simple bain-marie technique, you get a creamy dessert with a silky texture that vibrates slightly when touched. The bitter caramel contrasts perfectly with the sweetness of the cream.
Mediterranean
Classic egg custard with homemade caramel
Traditional egg flan with whole milk and homemade caramel. The most beloved dessert in Spanish cuisine, creamy and uncomplicated.
- Spain
- Dessert
- Light
- Low fat
- medium
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 200 kcal
- Protein 8 g
- Fiber 0 g
- Carbohydrates 28 g
- Fat 7 g
- Sodium 80 mg
Story behind the dish
Preparation
Classic egg flan with homemade caramel is a preparation from Spain with medium difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 eggs 2 yolks.
- Have ready: 500 ml of whole milk.
- Have ready: 100 g of sugar.
- Have ready: 1 vanilla bean.
- Have ready: For the caramel: 100 g sugar 2 tablespoons water.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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For the caramel: heat sugar and water without stirring until you get…
For the caramel: heat sugar and water without stirring until you obtain dark amber. Pour into molds. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the milk with the vanilla without boiling; remove and leave…
Heat the milk with the vanilla without boiling; Remove and let infuse for 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the eggs with the sugar without incorporating air
Beat the eggs with the sugar without incorporating air. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the warm milk to the eggs.
Add the warm milk to the eggs, beating gently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the mixture and pour into the caramelized molds.
Strain the mixture and pour into the caramelized molds. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake in a water bath at 160°C for 40-45 min.
Bake in a water bath at 160°C for 40-45 min. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Refrigerate for at least 4 hours; unmold at the time of serving
Refrigerate for at least 4 hours; Unmold at the time of serving. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Respect the time without stirring: in rice and stews it marks the final texture.
- Preheat the oven well in advance so that the temperature is stable from the first minute.
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