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Traditional Flan (Caramel Custard)
Rate this recipeFlan is a much-loved treat at pavement stalls in the evening.
It's the perfect dessert.
Sweet, rich and silky all at once – utterly satisfying.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
90 minutes
Servings
4
Level
Medium
Ingredients
Whipping cream
150 g
Eggs
7 piece
Fresh milk
600 ml
Vanilla
1 vial
Condensed milk
200 ml
Implementation Steps
01
MAKING THE CARAMEL
- Put a little filtered water and white sugar in a pan and bring to the boil.
- Stir until the sugar turns deep golden, then add a little lime juice, turn off the heat and let it cool.
- Put a little filtered water and white sugar in a pan and bring to the boil.
- Stir until the sugar turns deep golden, then add a little lime juice, turn off the heat and let it cool.
02
- Crack 5 eggs and beat them; separate the other 2 eggs and beat the yolks.
- Bring 400 ml of fresh milk and the condensed milk to the boil in a pot, then turn off the heat.
- Pour the egg mixture into the pot and stir well, then add the vanilla and stir to combine.
- Bring 400 ml of fresh milk and the condensed milk to the boil in a pot, then turn off the heat.
- Pour the egg mixture into the pot and stir well, then add the vanilla and stir to combine.
03
- Spoon a little caramel into the bottom of each mould, then pour in the flan mixture.
- Steam the flans (lift the lid often so the steam doesn't stop them from turning out smooth).
- Steam the flans (lift the lid often so the steam doesn't stop them from turning out smooth).
04
- When the flans are cooked, refrigerate them and enjoy them over time.
If you love coffee, they're delicious with coffee poured over.
Good luck!
If you love coffee, they're delicious with coffee poured over.
Good luck!
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