Dessert

Spanish Egg Flan

A smooth milk-and-egg custard gently baked in a water bath over amber caramel and chilled before unmolding.

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

How to make it

1. Heat the caramel sugar and water without stirring until deep amber. Immediately coat the base of the mold, handling the extremely hot syrup carefully.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.