Dessert
Classic Flan with Caramel
3 h 40Pour 10Nutri-Score D€€
D
3 h 40
3 h 40Classic Flan with Caramel
ce qu’il vous faut
Ingrédients
granulated sugar (for the caramel)Épicerie400 g
egg yolksProduits laitiers8 morceaux
whole eggsProduits laitiers4 morceaux- sweetened condensed milk (one 14 oz can)Produits laitiers397 g
- heavy creamProduits laitiers400 ml
- whole milkProduits laitiers240 ml
- vanilla bean paste (or 1 1/2 tsp vanilla essence)Épicerie15 ml
par portion
Nutrition
347kcal
- Glucides
- 48 g
- Protéines
- 6 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Casserole
Plat allant au four
Saladier
Fouet
Tamis
Four- roasting pan for the water bath
pas à pas
Préparation
- Étape 1
Make the caramel
- Heat the sugar in a saucepan over medium-high heat until it turns a dark amber color.
- Pour the caramel into the round baking pan, swirl it around to coat the bottom and set aside to cool.
- Étape 2
Mix the custard
- Whisk the egg yolks, whole eggs, condensed milk, heavy cream, whole milk and vanilla bean paste together until smooth.
- Étape 3
Strain over the caramel
- Pour the egg mixture through a sieve over the cooled caramel in the pan.
- Étape 4
Bake in a water bath
- Place the pan in a larger roasting pan and add hot water until it comes at least halfway up the sides.
- Bake at 250 °F (120 °C) until the flan is just set.
- Étape 5
Chill overnight
- Let the flan cool, then refrigerate for at least 8 hours.
- Étape 6
Unmold and serve
- Run a knife along the edges to loosen the flan.
- Flip it onto a plate, warming the pan briefly with a hairdryer if needed to melt the caramel, and serve.