Dessert
Spanish Egg Flan
A smooth milk-and-egg custard gently baked in a water bath over amber caramel and chilled before unmolding.
1 hr 15 mins cooking time8 servings9 ingredients
What you’ll need
- Sugar for caramel: 160 g
- Water for caramel: 50 ml
- Whole milk: 800 ml
- Eggs: 6 pieces
- Egg yolks: 4 pieces
- Sugar for custard: 140 g
- Vanilla extract: 8 ml
- Hot water for water bath: 1500 ml
- Fine salt: 1 g
Nutrition per serving
Approximate values for one of 8 servings.
- Energy
- 300 kcal
- Protein
- 10 g
- Fat
- 13 g
- Carbohydrate
- 39 g
How to make it
- Heat the caramel sugar and water without stirring until deep amber. Immediately coat the base of the mold, handling the extremely hot syrup carefully.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
