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Delicioso flan and very traditional of our Spanish cuisine. They are easy and the whole family likes them. and it is one of the most common, easy and low-cost desserts.
The idea lies in make a mix by hand or with the help of an electric mixer. We will make the caramel homemade or we will buy it already made. The base of the flan is accompanied by this caramel and an egg flan with a touch of vanilla.
There are many flan variants, all of them made under the same base, but accompanied by special ingredients such as cheese, nougat, orange or white chocolate. Look at some recipes we have below:
Today's recipe is a simple and very delicious dessert, an almond flan. With only 5 ingredients...
Vanilla flan without egg, with citrus caramel
Normally, most of the flans that we find on the market contain traces of egg. Many times it is difficult for us...
Just as creamy and nutritious as the traditional one is this white chocolate flan. Of course, it hardly needs sugar,...
Flan à l'orange: a very creamy orange flan
I share this recipe for French orange flan. Nowadays they sell egg yolks and whites in the market...
Homemade egg flan with cream
Delicious traditional flan made with a caramel base and accompanied by whipped cream.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 240
- Rations: 10
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Flan
- 1 liter of whole milk
- 300 g of sugar
- 6 eggs
- 1 tablespoon vanilla extract
Caramel sauce
- 300 g of sugar
- 3/4 cup of water
Cream to garnish
- 500 g very cold whipping cream
- 100 g of sugar
Preparation
in a big bowl we add all the ingredients to make the flan. We beat it by hand until all the ingredients are completely integrated. This smoothie can be made perfectly with an electric mixerYou will only need a minute to do it. We let it rest until we make the caramel.
We prepare the flaneras and we place them until we have the candy ready.
We will make the caramel. In a medium frying pan we add the 300 g of sugar and 1/4 glass of water. We put it over low heat and stir from time to time. When it starts to bubble, wait for it to thicken and stir from time to time. You have to wait for him to pick up a golden tone and that is when we apply it to the flan molds. We added almost 1 centimeter of thickness.
We pour the flan mixture into the flan cups. We take a tray where the flaneras can fit and at the same time we can fill it with water to do it in a bain-marie. We put heat the oven to 200°, with heat above and below.
When we have it ready, We introduce the tray with the flaneras, about the middle of the oven. We let it do about 1 hour. If during baking, we notice that the flans are browning, we can cover them with a little aluminum foil until the end of baking.
When the baking time is over, touch the surface of some flan with your finger. If they are still liquid, we will leave them others 10 more minutes. However, when baking is finished, we leave the flans inside the oven until they cool, so they end up curdling much better. Then we finish setting it and chilling it in the refrigerator for several hours before unmolding them.
To make the cream: In a tall bowl, add the 500 g of very cold cream along with the 100 g of sugar. With a hand mixer and with whisks we beat it. We wait a few minutes until the cream begins to whip and is very firm.
We put the cream into a pastry bag with a wide, curly nozzle.
Unmold the flans on a plate, the caramel will fall to the sides. We decorate with the whipped cream, making some pretty grooves. We place some leaves and a walnut on top.
