Flan de huevo
Ingredients for 6 persons
For the custard
- 250 ml whole milk
- 250 ml cream (all single, or 50/50 single/double)
- 1 vanilla pod, split
- 4 large eggs
- 2 egg yolks
- 300 grams caster sugar
For the caramel
- 250 grams sugar (caster or standard)
- 3 tbsp water
Preparation: Warm 6 custard moulds (ramekins) of about 7.5 cm diameter. Make the caramel by putting the sugar and half the water into a heavy-based saucepan and dissolving over a low heat. Make sure the sugar melts evenly by stirring. Increase the heat to medium and boil steadily until the caramel turns dark in colour. Immediately, take off the head, adding the rest of the water. Stir until smooth, then pour equal parts into the 6 moulds and leave to set.
Pour the milk and cream into a heavy-based saucepan, add the vanilla pod and bring to the boil slowly. Remove from the heat and set aside for 5 mins. Meanwhile, beat the eggs, egg yolks and sugar in a large mixing bowl, whisking until smooth. Strain the warm milk onto the mix, whisking constantly. Leave to stand for 30 minutes, skim the surface removing any froth and allow to cool. Preheat the over to 180C/Gas mark 4.
Pour the custard into the moulds filling them right to the brim. Place the moulds on a baking tin and surround with warm water. Bake in the oven for 30-35 minutes until set. Remove the moulds from the baking tin and allow to cool, then place in the fridge (overnight to up to 3 days).
Presentation: Carefully unmould the flans just before serving, slicing around the edge with the tip a teaspoon’s handle to separate from the mould’s rim. Invert the mould on a plate and press the sides lightly to deform it, allowing air into the mould, making the flan drop. Serve immediately.
Cooking tip: The caramel shouldn’t darken too much, otherwise it may turn bitter. Oak colour is perfect, mahogany is too dark.
Flan can also be made on a large mould and sliced to serve. When cooked this way, a wooden skewer can be used to check when the flan can be taken out of the over. Stick the skewer deep in the middle of the flan. When ready, the skewer will come out clean.
About this dish: Desserts don’t normally feature very strongly on Spain’s cooking, as spaniards tend to prioritize savory dishes. Flan is the exception: home-made flan is available everywhere, typically enjoyed with a strong coffee (café solo). Instant varieties of Flan are popular with Spain’s mums. They require only the addition of warm milk and do away with the oven, so freshly-made Flan is always available when children want it.
Flan de huevo (egg Flan) is the original Flan recipe. Flan’s popularity has spawned many variations to this basic recipe. We’ll get you the best at Best Spanish Recipes!
Curiosity: Although Flan is Mediterranean in origin, a generation of Spain’s children used to think it was Chinese due to the popularity of a jelly-based instant brand named Flan Chino Mandarín.
Flan is the key component of Pijama, a combination dessert favoured by Spain’s children, made of 1-2 flans, tinned pineapple and peach slices and topped with whipped cream. Pijama (meaning jammies) is typically served to share, tapas-style.
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