German Egg Custard Flan

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 245
• Protein: 11 g
• Carbs: 30 g
• Fat: 9 g

Ingredients

• 500 ml Whole milk ( liquid )
• 4 piece Egg ( whole )
• 80 g White sugar ( granulated )
• 15 g Vanilla sugar ( packet )
• 1 pinch Fleur de sel

Instructions

1. Heat the milk

   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. Prepare the mixture

   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. Combine the mixture

   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. Bain-marie cooking

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator at 0-4°C for up to 48 hours. Cover with plastic wrap to prevent the surface from drying out.