Egg flan
2 servings
25 minutes
Egg flan is a delicate French dessert with a velvety texture and rich creamy flavor. Its roots go deep into European cuisine, where caramelized sugar and airy egg-milk mixture create a perfect combination. A light vanilla aroma and sweet caramel crust turn this dessert into a true work of art. Flan is prepared in a water bath, giving it a silky consistency. It can be served chilled as a refreshing treat on warm days or as an elegant finish to a festive dinner. It pairs excellently with berries, fruits, and light sauces, highlighting its sophistication. Each bite is a harmony of taste that captivates from the first touch of the spoon.
1
Beat the eggs with milk and condensed milk until smooth.
- Chicken egg: 3 pieces
- Milk: 1 glass
- Condensed milk: 200 g
2
In a saucepan, mix sugar with water and cook over low heat until the sugar turns light brown.
- Sugar: 2 tablespoons
- Water: 1 tablespoon
3
Evenly distribute the resulting caramel in the mold where the flan will be prepared. It is better to choose a round mold with high edges for this dish.
4
Carefully pour the milk-egg mixture into the mold, trying not to disturb the caramel layer.
5
Tightly cover the mold with foil, folding the edges. Boil water in a large pot. Reduce the heat to medium, place the mold with the flan in a water bath, and cook for 15 minutes. Remove from heat and let cool. Remove the foil, cover the mold with a plate, and invert.
