Quick no-bake egg custard, dessert with only three ingredients
Last Updated on
Total: 1 h 10 min Diners: 5-6
Egg flan has always seemed to me the most. I still remember the first time I saw one made, we were in the last millennium and my mother had organized a Tupperware meeting at home in which they also presented some pots with which the presenter would prepare a menu that ended with an egg flan for dessert. I do not remember if the meeting was a sales success, but what is certain is that it changed our lives as far as flans are concerned, because, until that time, flans in my house were made with Flanín or Mandarin Chinese envelope.
Ingredients
For the flan
. Whole milk, 500 ml Eggs, 5 Sugar, 5 tablespoons
For the caramel
Sugar, 5 tablespoons
How to make real egg flan
If you’re craving egg flan, it’s certainly easier to have the ingredients you need to make a real one at home and you can get down to work without having to go downstairs for sachets.
If you notice, the proportion is one egg and one tablespoon of sugar for every 100 ml of whole milk and apart the caramel.
Step 1
In a bowl, beat the eggs lightly with the sugar, just enough to mix the egg whites with the yolks, add the milk and mix everything, but always without beating too much.
Step 2
In a saucepan or frying pan heat the sugar for the caramel, over low heat and stirring occasionally until a reddish-blond caramel is formed. We must be careful not to overdo it because burnt caramel tastes bitter.
Step 3
Pour the hot caramel over the mold or molds in which we are going to cook the large egg flan or individual flans and spread it well on the bottom and sides.
Step 4
Cast the mixture of milk, eggs and sugar and pour it over the caramelized mold or molds leaving at least one centimeter free up to the top edge. Cover the molds with the lid if they have one and, if not, with a piece of aluminum foil that we will hold with a piece of bridle twine and trim the edges so that they do not touch the water of the bain-marie in which we are going to cook them.
Step 5
The usual is to cook the flans for about 40 minutes -if they are small- or an hour or more -if it is a large flan- in the oven in a bain-marie at 160ºC, but if we do not have an oven or we are too lazy to put it to work, we can make our flans in a bain-marie in any pot with a lid. We just have to pour water in the bottom to cover half the height of the flan pan, when the water comes to a boil, we introduce the flan pan, lower the heat to the minimum, cover the pot and let the flan is done for an hour.
We can do it much faster in a pressure cooker.In this case, put the water in the pot at room temperature, put the flan pan in, cover the pot, put it on the heat at minimum and when the valve goes up, wait 5 minutes, remove it from the heat and let it cool before removing the lid.
