Classic Spanish Flan

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F) and boil water for a water bath.

   Ca. 5 min.

2. 2

   Combine the caramel granulated sugar and water in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves.

   Ca. 2 min.

3. 3

   Stop stirring and cook until the mixture turns a deep amber color, gently swirling the pan if needed for even cooking.

   Ca. 5 min.

   Kokkens note: Do not overcook the caramel, as it can burn quickly.

4. 4

   Immediately pour the hot caramel into a 9-inch round baking dish or 6 individual ramekins, tilting to coat the bottom evenly.

   Ca. 1 min.

   Kokkens note: Work quickly as the caramel will set fast.

5. 5

   In a large bowl, whisk together the eggs, egg yolks, and custard granulated sugar until just combined, being careful not to incorporate too much air.

   Ca. 2 min.

6. 6

   In a separate saucepan, gently heat the whole milk and heavy cream over medium-low heat until warm but not boiling, about 3-5 minutes.

   Ca. 3 min.

7. 7

   Slowly whisk the warm milk mixture into the egg mixture in a steady stream to temper the eggs, then stir in the vanilla extract and salt.

   Ca. 2 min.

   Kokkens note: Pouring too fast will scramble the eggs.

8. 8

   Strain the custard mixture through a fine-mesh sieve into the caramel-coated baking dish or ramekins to ensure a smooth texture.

   Ca. 1 min.

   Kokkens note: This step removes any bits of cooked egg or impurities.

9. 9

   Place the baking dish or ramekins into a larger roasting pan and carefully pour the hot water into the roasting pan until it comes halfway up the sides of the flan dish.

   Ca. 1 min.

   Kokkens note: This water bath (bain-marie) ensures even, gentle cooking and prevents cracking.

10. 10

    Bake for 45-55 minutes for a large dish, or 30-40 minutes for ramekins, or until the edges are set but the center still slightly jiggles.

    Ca. 50 min.

    Kokkens note: A knife inserted near the edge should come out clean.

11. 11

    Carefully remove the flan from the water bath and let it cool completely on a wire rack.

    Ca. 30 min.

12. 12

    Once cool, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy.

    Ca. 4 t.

13. 13

    To serve, run a thin knife around the edge of the flan, then invert it onto a serving plate.

    Ca. 1 min.

    Kokkens note: The caramel will pour over the flan, creating a beautiful glaze.