- Ingredients
- Procedure
- Allergens
Traditional homemade egg flan recipe
The egg custard It is one of my favorite desserts . It's true that lately when I go out to eat I always end up ordering cheesecake , carrot cake either Tiramisu . But a few years ago he always asked me for egg flan.
Years passed until I decided to try them at home, and look! It is a simple recipe to make ! You have to wait a little since It is advisable to leave them in the refrigerator for at least 24 hours. before eating them. But trust me, the wait is worth it.
For this recipe I recommend that you take a large flan bowl ( see on Amazon ) or the small flan boxes to make individual flans ( see on Amazon ). It is important to have good utensils if we cook every day.
In today's recipe I will tell you all the ingredients you need, both for the flan and for the homemade caramel. I will teach you step by step how to prepare the flans and to finish I will reveal some tricks to you so you can prepare the best homemade egg flans in the world!
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Ingredients
Preparation of caramel for flan
- We put a saucepan over medium heat and let it heat up.
- Next we add the 4 tablespoons of white sugar, a large tablespoon of water and we stir while the caramel is made and thickens.
- Once cooked (watch that it doesn't burn) remove the caramel from the heat and put a little in each of the flaneras that we will use to put the flan that we will prepare next.
How to make grandma's homemade egg flan step by step
- We take a saucepan and add the 600 milliliters of milk, the lemon peel and the cinnamon stick. We turn on the fire at medium power, wait for it to boil. When the milk starts to boil, turn off the heat and let the milk infuse with the lemon peel and cinnamon for approximately 25-30 minutes.
- While we wait for the infused milk to cool, in a bowl we add the 6 eggs, the 150 grams of sugar and mix gently.
- After 25-30 minutes we pour the infused milk into the container with the eggs and sugar. We stir everything intensely to eliminate all the lumps that may have formed due to the sugar. It is recommended that once the sugar has dissolved, we strain the mixture using a strainer.
- We fill little by little (to avoid the entry of air) the flan bowls with the mixture we have just prepared.
How to make egg flans in the oven in a bain-marie
- Once we have the flan jars full, we put them on a tray suitable for the oven. We add water to the tray (there is approximately a finger of water left). With this water we will cook the flans in a bain-marie.
- We preheat the oven from above and below to a temperature of about 180 ºC. Once hot, we add the tray with the flan pans and wait about 30-35 minutes for them to be ready.
- It is important to check the state of the flan during cooking, since the exact time will depend on the ingredients and each type of oven. To check the condition we can prick them with a toothpick. If it comes out clean it means they are done. Otherwise, we leave them in the oven for a while longer.
- Once cooked we take them out of the oven and out of the tray with water. We let it cool for approximately 24 hours. First we let them cool for about 2 hours at room temperature and the rest of the time we can leave them in the fridge to eat the next day.
Tricks and Tips to prepare the best egg flans
Preparing this delicious dessert is quite simple. However, it is always important to remember certain tricks to achieve the best results in the kitchen. Next I will give you some tips and tricks to keep in mind while we are preparing the egg flans in the bain-marie.
Control the amount of candy
It is important that we do not go too far with the caramel. What I recommend is that you put a thin layer of caramel in each of the flaneras. If you have leftovers, don't try to finish it. Save it for some other dessert or to prepare more flans.
Make sure the candy doesn't burn
It is important to control the caramel while we cook it. It should be thick and dark in color but be careful, because if you leave it for longer it will burn and you will have to start from scratch. Also, washing burnt caramel is quite tedious as it sticks and is very difficult to remove.
Don't stir the eggs too much.
When we beat the eggs it is important not to do it with great intensity since the more air enters, the more bubbles our flans will have. Remember to stir gently avoiding excessive air intake.
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
