Vanilla Flan
8 servings
120 minutes
Flan with vanilla is a refined dessert of French cuisine that captivates with its delicate, velvety texture and rich vanilla aroma. Its origins trace back to medieval France when chefs experimented with dairy products and eggs to create airy puddings. This dessert is a caramel cream where a thin caramel crust enhances the sweet, creamy flavor of the vanilla flan. It pairs perfectly with a cup of strong coffee or fresh berries, highlighting its sophistication. Flan embodies simplicity and elegance; it suits both festive dinners and cozy home gatherings. Its preparation requires patience, but the result exceeds expectations: the soft consistency and harmony of flavors make flan a true gastronomic delight.
1
Cut the vanilla pod in half lengthwise and carefully scrape out the seeds with a knife. In a saucepan, heat the milk, seeds, and vanilla pod. When the milk boils, turn off the heat and let it sit for 10 minutes.
- Vanilla pod: 1 piece
- Whole milk: 1 l
2
Pour 60 g of sugar into a saucepan, add a little water, and melt until a beautiful amber caramel forms. Carefully, trying not to burn yourself, pour the caramel into a flan mold. Leave it until the caramel sets.
- Sugar: 260 g
3
In a bowl, mix the remaining sugar and eggs. Add the cooled vanilla milk (removing the vanilla pod first) and whisk well.
- Sugar: 260 g
- Chicken egg: 8 pieces
- Whole milk: 1 l
4
Pour the egg-milk mixture into a mold, place it in a deep dish filled with water, and cover with foil. Put it in an oven preheated to 150°C. Bake for 1 to 1.5 hours. The flan is ready if a skewer inserted comes out clean. Remove the flan from the water bath and let it cool. Remove the mold and serve.
- Sugar: 260 g
- Chicken egg: 8 pieces
- Whole milk: 1 l
