Caramel Flan
6 servings
120 minutes
Caramel flan is an exquisite dessert from European cuisine that has captured the hearts of gourmets worldwide. Its roots trace back to Spanish and French gastronomy, where it is known as 'flan' or 'crème caramel'. Flan has an incredibly delicate, velvety texture, and the caramel glaze adds depth of flavor — the combination of sweetness with a hint of bitterness from the caramel makes it truly harmonious. This dessert is perfect for finishing a dinner; it is served chilled, enhancing its silky consistency. Flan is often prepared for holidays, family dinners, or simply as a special treat worthy of true enjoyment. It pairs wonderfully with berries, nuts, and even light creamy sauces.
1
Preheat the oven to 180 degrees. Lightly beat the eggs. In a large saucepan, melt half a cup of sugar over medium heat and let it sit, without stirring, for twelve to thirteen minutes, until it turns a rich brown color. Carefully pour the caramel into a 25 cm diameter mold. Allow the caramel to spread evenly across the bottom. Place the mold in a deep baking tray.
- Sugar: 1.5 glass
- Chicken egg: 8 pieces
2
Whip the remaining sugar with the eggs into a thick mass, add milk and vanilla. Mix thoroughly. Pour into a mold. Pour boiling water into the baking tray so that the mold is submerged about halfway up. Bake for about one and a half hours until the flan sets but retains a delicate consistency. Remove the mold from the oven and cool on a rack. Then chill for two hours (or better — refrigerate overnight). Before serving, invert the mold onto a wide plate, slice the flan, and drizzle with caramel from the bottom.
- Sugar: 1.5 glass
- Chicken egg: 8 pieces
- Milk: 4 glasss
- Vanillin: 1 teaspoon