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 flavour and texture, and for me this recipe is perfect.
I love egg flan, I've always loved it. If they let me - and they did from time to time - I would eat them two at a time, and luckily for me, my grandmother's recipe was followed exactly by my mother, and I still follow it.
Making flan sounds easy, and 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 it doesn't burn too much and let it cool before filling the moulds, but it's easy to make an egg flan just right.
But it turns out that my grandmother's recipe is delicious in flavor and texture , and that is no longer so common. You should know when you prepare flan that the egg whites, when mixed with sugar, foam and introduce air into the mixture that will become bubbles, and these will cause the flan to break or crack and the texture will not be as consistent as it should be.
That's why my grandmother's flan recipe has a higher proportion of yolks than egg 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 it.
Ingredients (for 8 flan dishes of 8 cm*)
- 3 whole eggs
- 4 egg yolks
- 7 full tbsp white sugar
- 700 ml of milk
- Sugar and water for caramel
Preparation
- Prepare the caramel. Put the flan dishes on the heat with 1.5 generous dessert spoons of sugar in each dish. Add a few drops or a teaspoon of water to the sugar and wait for it to start to caramelize - when it does, stir the sugar by moving the flan dish, never touching the sugar with any utensil because it will crystallize. Spread the caramel that is forming throughout the flan dish, moving it around. Set aside and let it cool.
- Let's get to the mix. In a bowl, beat the eggs and yolks a little (without over-beating).
- Add the 7 tablespoons of sugar (use full tablespoons, not level ones).
- Mix and add the 700ml of milk. Keep mixing until everything is well combined (you can do this with a whisk so you don't add air to the mixture).
- Distribute the mixture into the flan dishes.
- Place the flan dishes in a pot with a few fingers of water to make a bain-marie on the fire. Cover to speed up cooking, but keep uncovering to check that the boiling is controlled and that the water does not reach the flan dishes.
- After about 35-40 minutes they will be ready. Prick them with a toothpick to confirm that they are set and remove them.
- To brown them, put them under the grill for a few minutes. My mother always says that this way they seem to last longer, for more days and are more consistent (I don't know if it's true that they last longer... at home they fly away 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!