Egg flan - my family's traditional recipe
I bring you my family's traditional egg flan recipe . The proportion of yolks and whites in a flan is important to achieve the right flavor and texture, and for me this recipe is perfect.
I love egg flan, I have always loved it. If they let me -and they did from time to time-, I would take them two by two, and I was lucky that the recipe my grandmother made was followed just like my mother, and I keep it too.
Making flan seems like an easy thing, and in fact it is: you mix three ingredients - eggs, milk and sugar - and it always turns out well. You have to be careful with the caramel, so that it doesn't burn too much and let it cool before filling the moulds, but it's easy for an egg custard to turn out well.
But it turns out that my grandmother's recipe is delicious in flavor and texture , and that is not so common anymore. You should know when you prepare flan that the egg whites, when mixed with the sugar, foam and introduce air into the mixture that will turn into bubbles, and those will make the flan break or crack and the texture will not be as consistent as it should be.
That's why Grandma's flan recipe has a higher proportion of yolks than whites, and you find a dense texture just the way I like it, but soft enough to melt in your mouth. I'll leave you with her.
Ingredients (for 8 flans of 8 cm *)
- 3 whole eggs
- 4 egg yolks
- 7 full tablespoons of white sugar
- 700 ml of milk
- sugar and water for the caramel
Preparation
- Prepare the caramel. Put the flan pans on the fire with 1.5 generous dessert spoons of sugar in each flan pan. Add a few drops or teaspoon of water to the sugar and wait for it to caramelize -when it does, stir the sugar by moving the flan pan, never touching the sugar with any utensil because it would crystallize. Distribute the caramel that is forming throughout the flan box, moving it. Reserve and let cool.
- Let's go for the mix. In a bowl, beat the eggs and yolks a little (without over-beating).
- Add the 7 tablespoons of sugar (make sure they are full tablespoons, not level ones).
- Mix and add the 700ml of milk. Keep mixing until everything is well integrated (you can do it with the ball point whisk , so you don't add air to the mixture).
- Divide the mixture in the flans.
- In a pot with a few fingers of water, put the flans to make the bain-marie over the fire. Cover to speed up cooking, but keep uncovering to check that the boiling is controlled and that the water does not get into the flans.
- After about 35 or 40 minutes they will be ready. Prick with a toothpick to confirm that they are curdled and remove.
- To brown them, grill them for a few minutes. My mother always says that this way it seems that they last better, more days and are more consistent (I don't know if it's true about lasting more days... at home they fly in two).
Comments
Javier said:
Cuando dices 7 cs de azucar llenas, te refieres a cucharas de café, de postre o soperas?? Gracias!!
Una Casa con Vistas said:
Hola, ¿no infusionas la leche con limón y canela? ¿Si queremos hacerlo al horno cuánto tiempo sería?
https://www.unacasaconvistas.com/
Paqui said:
Uy disculpa Claudia! no Eva…
paqui said:
Hola Eva, entiendo que no los haces al horno sino al fuego al baño Maria, estoy en lo correcto o he entendido mal? Mil gracias por esas recetas tan maravillosas!
Claudia said:
Hola Eva, pues en unos 35 minutos tienen que estar hechos. Yo los dejo despresurizándose de forma natural y alargo un poco más hasta que abro, pero en ese tiempo deberías tenerlos :) Saludos!
Claudia said:
La verdad es que a mi me encantan así, Encarnación, a ver si tienen éxito en casa :) ¡Gracias!
Claudia said:
Muchas gracias Maria Emília, feliz de que te gusten. Si los haces ya me contarás :)
Eva said:
Y en la olla rápida cuanto tiempo?
Encarnacion said:
Què pinta más buena
Maria Emília Gomez sosa said:
Q buena pinta tienen esos flanes!