Flan
6 servings
90 minutes
The recipe was shared with us by confectioner Ekaterina Trofimova.
1
In a saucepan, mix milk and 60 g of sugar, add a cinnamon stick, bring to a boil and remove from heat. Let it cool.
- Milk 3.2%: 300 ml
- Sugar: 210 g
- Cinnamon sticks: 1 piece
2
Melt 150 g of sugar in a pan without stirring with a spoon; if necessary, gently shake the pan. If caramel gets on the sides of the pan, wipe it with a brush moistened with water to prevent burning and avoid a bitter taste. Once all the sugar is melted and the caramel is a deep amber color, carefully pour it into molds to evenly cover the bottom.
- Sugar: 210 g
3
Lightly beat the eggs, then gradually pour in the cooled milk, mixing until smooth. Strain the milk-egg mixture through a fine sieve to remove any unmixed egg parts and cinnamon stick. Pour into molds with already set caramel.
- Chicken egg: 3 pieces
- Milk 3.2%: 300 ml
- Cinnamon sticks: 1 piece
4
Place the molds in a deep baking dish, pour in hot water until it reaches halfway up the molds. Send to an oven preheated to 150 degrees for one hour.
5
Remove the molds with the prepared flan from the water, let them cool, and then place them in the refrigerator for several hours; it's best to leave them for at least 12 hours so that the flan absorbs the caramel flavor well. Before serving, run a knife along the edges of the mold, flip it onto a plate, and tap the bottom; the flan will fall out onto the plate.