Spanish · Dessert
Flan de Vainilla
A classic Spanish baked custard with a layer of deep amber caramel that becomes a glossy sauce once the flan is unmoulded, made with whole milk, condensed milk, whole egg and yolk for a silky, dense set and a clean vanilla finish.
$1
15 minsPrep
40 minsCook
295 minsTotal
MediumLevel
Nutrition per serving
270Calories
7.9gProtein
8.3gFat
40.6gCarbs
40.2gSugar
0gFiber
282mgSodium
203mgChol
3.7gSat Fat
200mgPotassium
142mgCalcium
0.7mgIron
0.7mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Café con Leche
local
Moscatel de Valencia
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat 55g sugar with the water in a small pan over medium heat without stirring until it turns a deep amber caramel, about 5-6 minutes.
2
Immediately divide the hot caramel between 2 ramekins, swirling to coat the bottom, then set aside to harden.
3
Warm the whole milk gently in a pan until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the whole egg, egg yolk, condensed milk, vanilla extract and salt together until smooth but not frothy.
5
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
6
Strain the custard through a sieve into the caramel-lined ramekins to remove any egg strands.
7
Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins.
8
Bake at 160°C (325°F) for 35-40 minutes until the custard is just set but still slightly wobbly in the centre.
9
Remove ramekins from the water bath, cool to room temperature, then chill in the fridge for at least 4 hours.
10
Run a thin knife around the edge of each ramekin and invert onto a small plate to release the flan with its caramel sauce pooling over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Sugar White
- 15g15g Water
- 120g120g Whole Milk
- 35g35g Condensed Milk
- 50g50g Egg, beaten
- 18g18g Egg Yolk
- 4g4g Vanilla Extract
- 1g1g Salt
