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Lorenza

Lorenza Ávila
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Recipe of Egg Flan
Recipe

Egg Flan

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Egg custard is one of the most classic Spanish desserts. This is the traditional way of preparing it.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 500 milliliters milk
  • 1/2 oranges, with 2 long strips of orange peel
  • 1 vanilla pods, Split (or half a teaspoon of vanilla extract)
  • 175 grams powdered sugar
  • butter, to grease the mold
  • 3 eggs, big
  • 2 egg yolks

Preparation

Bring the milk to a boil in a pot with orange peel and vanilla.
Remove from heat and add 100 grams of sugar, moving. Let it sit for 30 minutes.
Meanwhile, put the rest of the sugar with 4 tablespoons of water in another pot over medium heat.
Move it with a wooden spoon until the sugar dissolves and let it cook until it acquires a dark tone.
Remove then the fire and pour a few drops of the juice of the orange so that the cooking is cut.
Pass the candy to a greased 1.2 liter flanera (or 6 individual molds). Remove it from the bottom and let it rest.
When the milk has settled, bring it back to a boil.
Beat the whole eggs and the yolks. Pour the milk on them, moving well.
Put the mixture on the mold.
Put the mold in a refractory and fill it with boiling water halfway.
Cook it in the Maria bath oven at 160 degrees Celsius between 75 and 90 minutes, or until it sets and when you put a toothpick it comes out clean.
Remove the mold from the refractory and let it cool.
Cover it and put it in the refrigerator overnight.
To serve it, separate with a knife the sides of the flan of the mold and unmold with a quick movement.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Alejandro Cornish Becerra
15/05/2020 09:02:59
Muy didáctica la receta, lo voy a hacer.
MIRIAM AGUILAR
13/10/2019 18:03:48
Muy buena La probaré

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