Egg Flan
Lorenza Ávila
Egg flan is one of the most classic Spanish desserts. This is the traditional way to prepare it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 milliliters cow's milk
  • 1/2 oranges, with 2 long strips of orange peel
  • 1 vanilla bean, cut (or half a teaspoon of vanilla extract)
  • 175 grams powdered sugar
  • unsalted butter , to grease the mold
  • 3 eggs , large
  • 2 egg yolks
Preparation
2h
0 mins
Low
  • Bring the milk to a boil in a pot with the orange peel and vanilla.
  • Remove it from the heat and add 100 grams of sugar, stirring. Let it rest for 30 minutes.
  • Meanwhile, put the remaining sugar with 4 tablespoons of water in another pot over medium heat.
  • Stir it with a wooden spoon until the sugar dissolves and let it cook until it acquires a dark color.
  • Then remove it from the heat and pour a few drops of orange juice to stop the cooking.
  • Pour the caramel into a greased 1.2-liter flan mold (or 6 individual molds). Spread it across the bottom and let it rest.
  • When the milk has rested, bring it back to a boil.
  • Beat the whole eggs and the yolks. Pour the milk over them, stirring well.
  • Place the mixture into the mold.
  • Place the mold in a baking dish and fill it with boiling water up to halfway.
  • Bake it in a water bath at 160 degrees Celsius for 75 to 90 minutes, or until set and a toothpick comes out clean.
  • Remove the mold from the baking dish and let it cool.
  • Cover it and put it in the refrigerator overnight.
  • To serve it, run a knife around the edges of the flan to separate it from the mold and unmold with a quick motion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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