This flan recipe only has 5 ingredients, is very easy to make and turns out perfectly every time. Very smooth, silky, with vanilla flavors, bathed in a delicious caramel sauce.
Flan with burnt sugar is one of the most popular desserts. Made quickly with a few inexpensive ingredients, it's elegant and delicious.
It is essentially a dessert made from milk, eggs and sugar, slowly baked at a low temperature in a water bath. The formed custard is turned onto a platter revealing a rich caramel sauce that floods the platter. Wonderful and spectacular this dessert!
And the good thing is that it can be prepared in advance, which makes it the ideal dessert for holidays or dinners with guests.
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📝 You can find the written recipe here ▶ bucate-aromate...
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📌 Ingredients for 8-10 servings
for the cream - tray with a diameter of 20 cm
8 eggs (size M, at room temperature)
1 liter whole milk (min. 3.5% fat)
100 g caster sugar
a pinch of salt
1 tablespoon vanilla extract (or 2 sachets of Bourbon sugar)
for caramelized
150 g caster sugar
2 tablespoons of water
Note: I prefer less sweet desserts, so I reduce the amount of sugar as much as possible. If you want a sweeter dessert, you can put 150-200 g of sugar in the cream and 200 g of caramelized sugar.
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🔪 Preparation
In a bowl, break the 8 eggs, add the sugar, salt and vanilla. Mix for 2-3 minutes until the eggs lighten in color, then pour in the cold milk. Set the mixture aside.
Put the sugar and 2 tablespoons of water in a saucepan. Allow the sugar to caramelize over medium to low heat.
Don't stir anything, just swirl the pan from time to time until the sugar turns golden brown. The lighter the sugar, the sweeter the sauce will be. The darker it is, the more intense the flavor. Be careful not to burn because it becomes bitter!
Place the pan of caramelized sugar in a deep pan and pour the milk and egg mixture through a sieve.
Pour cold water into the pan up to half the height of the pan and put the pan in the oven at 150 degrees. The oven must be preheated! The cream is ready in 60-90 minutes, it depends on the oven. It took me 70 minutes.
Every 15 minutes open the oven and pour a cup (~150 ml) of cold water into the pan. This way, the water in the pan will not boil, and the cream will set slowly, without air bubbles.
Allow the custard to cool in the pan, then on a wire rack until completely cool. Cover it with a lid and refrigerate for at least 4 hours, preferably overnight.
Run the blade of a knife around the pan to separate the cream from the sides of the pan.
Place a large, shallow plate on top and turn the custard in one go. Tap the bottom of the pan gently until you feel the cream come off. The syrup will run all around the cream, on the plate.
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