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Flan

Last night we had a delicious flan in a restaurant and decided to try and recreate it today in our own kitchen.

I combined 2 recipes because, although the lovely Simone Ortega offers traditional recipes in her cookbook, 1080 Recetas de Cocina, she doesn’t always explain the steps in great details.

Ingredients

for the caramel sauce

  • 3 tablespoons of sugar
  • 2 tablespoons of water

for the flan

  • 3/4 liter of whole milk
  • 8 tablespoons of sugar
  • 2 whole eggs
  • 6 egg yolks
  • 3 tablespoons of vanilla extract

Method

Preheat the oven to 300F (150C).

In a frying pan, over high heat, stir the sugar and water together and then leave it without stirring until it turns a dark yellow/brown color. Before it gets too dark, remove from heat and pour  into the flan moulds (called flaneras). The caramel should solidify into a layer on the bottom.

Next, in a saucepan, combine the milk and vanilla and bring to a boil. Then turn down the heat and let it simmer for about 10 minutes. In a separate bowl, combine the whole eggs and the egg yolks with the sugar and whisk until foamy. Take the milk and vanilla liquid off the heat and allow to cool. When it’s cool, pour the liquid through a strainer into the egg mixture, only adding a little bit at a time so that the eggs don’t curdle. Stir the mixture until combined and then pour into the flan moulds.

The flan needs to be cooked in a water bath. We put boiling water in a deep baking tray on top of a cookie sheet. Place each flan mould into the water bath, in the oven, and bake for about 1 hour.

Check to see if they are ready by placing a knife into the center of the flan. The knife should come out clean. If it does, then it’s set and ready to come out of the oven. Allow to cool until room temperature, then put in the fridge. When they’re cold, take them out and use a knife to cut around the edge of the flan. Place a plate over the flan, flip it over, tap the flan mould, and voila!

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