quick and easy recipe

2023-08-20 16:07:20

Egg flan: the ingredients

Ingredients for 4 flans

• ½ liter of whole milk
• 1 vanilla pod
• 100 g caster sugar
• 3 whole eggs
• 4 ramekins

For the caramel

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• 15g water
• 50 g caster sugar

Prepare the caramel

1. Pour the caster sugar and water into a saucepan and heat your preparation over low heat, without touching it! No need to stir the mixture with a spatula. Just watch your preparation so that the caramel does not burn. Bubbles begin to form on the surface; this is a sign that your caramel is almost ready.
2. Garnish the bottom of your mold or your ramekins with a small quantity of caramel then leave to cool.

Cooking caramel. Source: spm

Prepare the flan

1. On a cutting board, start by scraping the vanilla pod, and split it in half, lengthwise, using the tip of a paring knife;
2. It involves extracting the black vanilla seeds, in which all the flavors of vanilla are concentrated;
3. In a saucepan, pour the milk and add the vanilla seeds and the pod;
4. Then, boil the milk and let the vanilla pod infuse;
5. In a cul-de-poule, put the eggs and the caster sugar. Mix well until the eggs whiten;
6. Remove the vanilla bean from the pan, but don’t throw it away. Keep it, you can still use it!
7. Pour the hot milk over the eggs, while continuing to mix vigorously so that your flan mixture is homogeneous. In culinary jargon, an appliance simply designates a mixture of ingredients used to make a culinary preparation. Be careful, the milk should not be too hot;
8. Then pour your preparation into the ramekins up to the brim;
9. To obtain a smooth texture, cook your flans in a bain-marie. To do this, take a baking dish, pour boiling water halfway up the bottom and arrange your ramekins. Thus, your preparation does not risk burning or drying out. ;
10. In a preheated oven, bake your flans at 120 or 130 degrees for regarding 30 minutes. Watch the cooking and make sure the water does not boil. To know if your flans are cooked, the trick is simple, check their consistency: they must be slightly trembling in the center, the edges on the other hand must be firm. Your flanks should also take on a golden color. To be more sure, push the tip of a knife into the flan, if it comes out clean, your dessert is ready.

The egg custard ramekins in a bain-marie – Source: spm

The demoulding

After baking, refrigerate your flans for regarding 3 hours or 24 hours and then unmold.

1. Run the blade of a knife around each ramekin to loosen the sides. For the caramel, do not worry, it is melting. When the flanks are cooked, the caramel has melted and it remains liquid even following cooking;
2. Place a plate under your ramekin and another above, then with a quick gesture, turn the plates over to turn the ramekin;
3. Remove the top plate and carefully lift your ramekin in case the edges are still sticky. Once you have unmolded the flanks, you can move on to tasting!

If when unmolding you notice small holes on the edges, this means that your flan has cooked for a few more minutes.

What to accompany the egg flan?

Egg flan is a dish that does not necessarily need to be accompanied by anything else. He is self-sufficient. For more indulgence, you can add more caramel to your flan.
You can also sip coffee or tea while tasting your flan, if you wish, or even accompany it with speculoos to bring the crunchiness that goes well with the fondant of this caramelized dessert.

What are the tips for making a perfect egg flan?

Preparing a homemade flan seems simple, but to be successful, it is important to take certain elements into account. For you to be a flan pro, some tips are to be applied.

1. Avoid beating the preparation so that there are no air holes in the flan. Rather, prefer to stir gently until all the ingredients are well mixed.
2. Cooking is done in a bain-marie and in an uncovered oven.
3. Be careful that the water in the bain-marie does not overflow, so that it does not splash your ramekins. For this, you can place the eggshells, which you used in your recipe, on the surface of the water.
4. Covering the bottom of the mold with a thin layer of caramel is sufficient and pay attention to the amount used. To prevent the caramel from crystallizing, add a few drops of lemon juice.
5. Once the flan is cooked, remove the mold from the bain-marie and place it in the refrigerator for a few hours or even 24 hours before consuming it.

FAQ

Why is my egg flan grainy?

If your flan is grainy and not smooth, there are several reasons for this:

Cooking eggs

cooking determines the texture of your flan. If the oven temperature is very high, you risk having a grainy flank with a very strong egg taste. It is recommended not to exceed 150°C. Too long a cooking time can also cause this problem.

While a very high temperature can make your side grainy, with a very low temperature, your side may not set. Also, this problem can occur if you use inadequate amounts of milk or eggs.

Milk

Another cause that explains the grainy texture of flan is milk. This needs to be heated slowly and carefully so it doesn’t curdle, because if it does curdle, expect a grainy flan!

Why is there water in my egg flan?

If your flan is overflowing with water, it is due to the cooking temperature. When the latter is very high, the water then separates from the eggs.
Note that your flan may also release water. This is due to the type of milk you use. Avoid skimmed or semi-skimmed milk and prefer whole milk for a firm and creamy flan.

Read also: How do you know if an avocado is rotten?

Why does my egg flan not rise?

If your flan rises, but ends up collapsing, bake it at 150°C. This will prevent it from deforming. Your oven should not be too hot. If so, your flan may fall as quickly as it came up. In addition, the cooking of the eggs is also important. Egg whites should be cooked until firm and yolks until thick.

Why put egg flan in the fridge?

Refrigerating the flan helps to make it firm to facilitate unmolding. It therefore needs at least 3 or 4 hours in the refrigerator for it to take on a good firm consistency. On the other hand, you can take it out of the fridge for a few minutes for a better tasting.

Read also: Recipe for cheese pancakes: delicious and melting

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