Vanilla flan with caramel

If there is a classic recipe par excellence, it is flan. I don't think there is a more versioned dessert or one that deserves more praise than this one. With just three ingredients, you can create a complete delicacy . But today we will go one step further by adding a fourth element to this fantastic equation, to prepare a vanilla flan with caramel that is as exquisite as it is aromatic.

With the addition of a vanilla bean, which for me is the most elegant spice, we will ensure that each spoonful of this delicate flan delights us with its softness and aroma, while the delicious touch of caramel makes it simply irresistible.

As in all recipes, but especially in this one that has few ingredients, the most important thing is that they are as fresh and of the best quality as possible, since it greatly influences the final result. And above all, although the wait may be tortuous due to the desire to taste it, it is very important to give it the necessary time to rest in the refrigerator . Trust me, you will notice the difference.

If you like flan, pay attention to this caramel and vanilla flan recipe, because it is addictive.

Ingredients

• 750 ml semi-skimmed milk
• 5 eggs
• 70 g powdered sugar
• 1 vanilla pod
• 100 g powdered sugar for the caramel

Preparation

1. Heat the oven to 180°C.
2. Put the 100 g of sugar for the caramel in a saucepan or frying pan and heat it over low heat without stirring, until it dissolves and has the texture and color of a blonde caramel.
3. Pour the caramel into the De Buyer carlotta mold .
4. With a fine-point knife, open the vanilla pod from top to bottom and scrape the inside to remove the seeds.
5. Put the milk in a saucepan with the seeds and vanilla pod, and heat it until it boils.
6. Beat the eggs with the sugar in a bowl and, when the milk boils, add it on top while stirring with a whisk.
7. Pour the mixture into the mold over the caramel, straining it through a fine mesh strainer.
8. Place the charlotte mold in a tall baking dish and fill the dish halfway with hot water.
9. Carefully place the tray with the mold on the bottom rack of the oven and cook the flan in a bain-marie for 40 minutes at 180°C.
10. After that time, check if the flan is set by piercing it with a knife. If the blade comes out clean, the flan is ready.
11. Take the flan out of the oven and let it cool inside the mold, on a rack. When it is tempered, put it in the refrigerator for 8 hours.
12. Unmold the flan onto a plate and serve it as is or accompanied by whatever you like most.

Grades

• Ideally, use a fresh vanilla bean, but you can also use vanilla paste or vanilla extract . These from NoMu are fantastic.
• When you beat the eggs, do so so that as little air as possible enters the mixture, to prevent bubbles from forming in the flan as it sets. You can do it with a whisk gently and without lifting it much, or use a ball-tip whisk, like the ones from WMF that you can see here and that help you beat without incorporating air.
• When pouring the mixture over the caramel, always use a fine mesh strainer. This way, if there is any impurity left, it will remain in the strainer and not in the flan.
• As you can see, making the candy is not very difficult, but if you prefer you can use a purchased one.