Flan
A delicate Uruguayan dessert with crispy caramel and a subtle creamy flavor. Prepared in a water bath and requires overnight refrigeration.
Ingredients
- 100 g Sugar
- 350 ml Milk
- 45 g Sugar
- 1 pcs Vanilla pod
- 4 pcs Egg yolks
- 2 pcs Egg
- Dulce de leche
Instructions
- Pour 100 g of sugar onto a dry skillet without oil and melt over medium heat. Do not stir with a spoon — instead, occasionally tilt the skillet itself. Melt until golden amber in color, until all the sugar has dissolved. Quickly pour the caramel into the bottom of four flan molds (approximately 120 ml each) — it will set almost instantly.
- Preheat the oven to 150 °C. Prepare a saucepan or large container large enough to accommodate all four molds.
- Heat the milk with 45 g of sugar and the split vanilla pod (first cut it lengthwise and scrape out the seeds). The milk should be hot but not boiling. After a few minutes, remove the vanilla pod.
- Gently whisk the egg yolks with the whole egg — try not to incorporate too much air. Slowly pour the hot milk into the egg mixture, continuing to stir carefully. Pour the mixture into the prepared molds and place them in the large saucepan.
- Carefully pour boiling water into the saucepan around the molds so that the water reaches approximately halfway up their sides (water bath). Place the saucepan on the middle rack of the preheated oven and bake for 35–40 minutes. The flan is ready when a wooden toothpick inserted in the center comes out clean.
- Allow the flan to cool in the saucepan for one hour, then transfer to the refrigerator. Chill overnight (minimum 6–8 hours).
- Before serving, carefully run a knife around the edge of the mold to release the flan, and invert it onto a plate (the caramel will be on top). Serve with dulce de leche.