German Egg Custard Flan
Ingredients
- 500 mlWhole milk (liquid)
- 4 pcEgg (whole)
- 80 gWhite sugar (granulated)
- 15 gVanilla sugar (packet)
- 1 pinchFleur de sel
Method
A wobbly, dense texture that melts on the palate. You can feel the sweetness of the whole milk bound by the yolks, without any air bubbles for a clean cut.
- 1
In a saucepan, pour the whole milk with the vanilla sugar. Heat until simmering, when small bubbles form on the edges, then remove from heat.
- 2
Crack the eggs into a mixing bowl. Add the white sugar and a pinch of sea salt. Mix gently with a whisk without incorporating air to avoid foam.
- 3
Pour the hot milk in a steady stream over the eggs while stirring gently. Pass the mixture through a fine-mesh sieve to remove any egg germ residue.
- 4
Divide into ramekins. Place in a baking dish filled halfway with hot water. Bake at 150°C until the center is set but still slightly wobbly.
Frequently asked questions
How do you get this dish right?
- Don't whisk too hard: if you create foam, you'll have holes in your flan.
- The water bath must be already hot when you put it in the oven for even cooking.
- Let it cool completely in the fridge before unmolding, otherwise it will collapse.
How long does this dish keep?
Store in the refrigerator at 0-4°C for up to 48 hours. Cover with plastic wrap to prevent the surface from drying out.
