Classic Egg Flan (Crème Caramel)
This recipe is a classic, and now my son Pau loves flans, so I'm leaving it here to keep it close at hand.
Ingredients: Makes 6 flans
- 100 g granulated sugar
- 115 g white sugar
- 60 ml water
- 2 eggs and 4 yolks (6 eggs)
- a few drops of vanilla extract
- 500 ml whole milk
- cinnamon
- peel of 1/2 lemon
Method:
Ideally you'll have 6 aluminium or silicone flan moulds. Make a golden caramel with the 100 g of sugar and the water. It should turn a deep amber. Beat the rest of the sugar with the eggs, the yolks and the drops of vanilla extract in a bowl until you get a smooth cream.
Put a saucepan on the heat with the milk, the lemon peel and the cinnamon, and bring it to a gentle boil. Pour the caramel into the bottom of the moulds and let it cool completely. When the milk has cooled a little, slowly add it to the egg and sugar mixture through a sieve, whisking constantly. Once it's well mixed, strain it again into a jug. From the jug, pour it into the moulds.
Prepare an ovenproof tray as deep as the moulds and place the moulds in it. Fill the tray with cold water up to half the height of the moulds and bake for about 50 minutes at 170ºC. Let them cool in the fridge overnight.
Tips and frequently asked questions
Why does my flan have little holes?
The oven was too hot or the water bath boiled. Bake at 170ºC with the water halfway up the moulds, and strain the mixture twice, as in the recipe, to remove air and bits of egg.
When is the caramel ready?
When it turns a deep amber. Take it off the heat straight away: it keeps darkening, and burnt caramel turns bitter.
How do I unmould it cleanly?
Run a thin knife around the edge, dip the base of the mould in hot water for a few seconds and turn it out onto a plate in one go.
Can I use only whole eggs?
Yes, but the extra yolks are what make it creamy and give it that yellow colour. With only whole eggs it will be firmer.
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