Traditional Spanish Flan
Ingredients
- 4 pcEgg (whole)
- 500 mlWhole milk (fresh)
- 166.7 gWhite sugar (divided)
- 0.7 pcVanilla bean (split and scraped)
- 1.3 tbspMineral water (for the caramel)
Method
A silky, dense custard topped with clear amber caramel. The texture is perfectly smooth, without air bubbles, and melts instantly in the mouth with a deep vanilla note.
- 1
In a saucepan, heat 100g of white sugar with mineral water. Cook without stirring until it reaches a deep amber color. Immediately pour into the bottom of your molds, coating the sides well.
- 2
Split the vanilla bean in two and scrape the seeds. Bring the whole milk to a boil with the bean and seeds, then remove from heat to let it infuse.
- 3
In a mixing bowl, mix the eggs with the remaining 150g of white sugar. Whisk gently without creating foam to avoid air bubbles in the flan's body.
- 4
Pour the warm milk over the eggs while stirring gently. Strain the mixture through a fine sieve to remove impurities and the bean, then pour into the caramelized molds.
- 5
Place the molds in a dish filled two-thirds with hot water. Bake at 150°C. The flan is done when it is set on the edges but still slightly jiggly in the center.
Frequently asked questions
How do you get this dish right?
- To avoid air bubbles, never whisk the mixture violently.
- Let the flan rest for at least 12 hours in the fridge before unmolding; the caramel needs to liquefy.
- The water bath must never boil, otherwise the flan will have a grainy texture.
How long does this dish keep?
Store in the refrigerator for up to 3 days in the original molds.
