Vanilla Flan
3 servings
75 minutes
Vanilla flan is a delicate, exquisite dessert that captivates with its velvety texture and rich vanilla flavor. This classic Italian dessert, inspired by traditional French crème caramel, combines the softness of an egg base with the sweet depth of caramel. The lightness of the creamy custard is harmoniously complemented by subtle notes of Amaretto liqueur, adding a warm, nutty twist to the dessert. Historically, flan was a favorite treat of European aristocracy but has gained popularity worldwide over time. Served chilled, its velvety consistency literally melts in your mouth, leaving a gentle sweet aftertaste. Vanilla flan is perfect as a conclusion to a romantic dinner or as an elegant touch to family tea time. It offers true gastronomic pleasure and a sense of refined elegance.
1
Whisk the eggs and yolks into a uniform fluffy mass.
- Chicken egg: 2 pieces
- Egg yolk: 3 pieces
2
Add sugar to the milk and include vanilla pods and seeds (or vanilla sugar), heating until dissolved (but do not bring to a boil: to prevent the eggs from curdling later).
- Whole milk: 300 ml
- Sugar: 4 tablespoons
- Vanilla pod: 2 pieces
3
Pour the milk into the egg mixture in a thin stream, constantly whisking.
- Whole milk: 300 ml
4
Prepare caramel: melt sugar in a saucepan, stirring constantly, until a confident caramel color is achieved. Add water (must be warm), butter, and liqueur, mix well, and bring to thickening.
- Sugar: 4 tablespoons
- Water: 2 tablespoons
- Butter: 15 g
- Amaretto liqueur: 2 tablespoons
5
Pour and distribute the caramel into portion molds (muffin/cupcake/rumbaba molds work well). Pour in the egg-milk mixture.
- Sugar: 4 tablespoons
- Whole milk: 300 ml
6
Cook in a water bath in a preheated oven at 200 degrees for 1 hour.