Pudim Flan

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 160°C (325°F).

2. 2

   Prepare the caramel: In a heavy-bottomed saucepan, combine the granulated sugar and water for the caramel over medium heat.

3. 3

   Cook without stirring, swirling the pan occasionally, until the sugar dissolves and turns into a rich, amber-colored caramel.

   Ca. 10 min.

   Kokkens note: Do not stir the sugar with a spoon, as this can cause crystallization. Swirl gently.

4. 4

   Carefully pour the hot caramel into a 9-inch round baking dish or a flan mold, tilting the dish to evenly coat the bottom and slightly up the sides.

   Ca. 1 min.

   Kokkens note: Work quickly as the caramel hardens fast. Use oven mitts to protect your hands from the heat.

5. 5

   Set the caramel-coated dish aside to cool and harden.

   Ca. 5 min.

6. 6

   Prepare the custard: In a large bowl, whisk together the eggs and egg yolks until just combined.

   Ca. 1 min.

   Kokkens note: Do not overwhisk, as too much air can create bubbles in the cooked flan.

7. 7

   Stir in the sweetened condensed milk, whole milk, and vanilla extract until the mixture is smooth.

   Ca. 2 min.

8. 8

   Carefully pour the custard mixture into the caramel-lined baking dish.

   Ca. 1 min.

9. 9

   Place the baking dish into a larger roasting pan.

10. 10

    Pour hot water into the roasting pan until it reaches about halfway up the sides of the flan dish.

    Ca. 1 min.

    Kokkens note: This water bath (bain-marie) ensures even cooking and a silky-smooth texture for the flan.

11. 11

    Carefully transfer the roasting pan with the flan dish to the preheated oven.

12. 12

    Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

    Ca. 50 min.

    Kokkens note: A knife inserted near the edge should come out clean. The jiggle in the center will set as it cools.

13. 13

    Remove the roasting pan from the oven and carefully take the flan dish out of the water bath.

    Ca. 1 min.

14. 14

    Let the flan cool completely on a wire rack at room temperature.

    Ca. 1 t.

15. 15

    Once cooled, cover the flan dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to chill thoroughly and allow the caramel to liquefy.

    Ca. 2 t.

    Kokkens note: Chilling is crucial for the flan to set properly and for the caramel to become saucy.

16. 16

    To unmold, run a thin knife around the edge of the flan to loosen it.

    Ca. 1 min.

17. 17

    Place a serving plate upside down over the flan dish and, holding both firmly together, quickly invert them.

    Kokkens note: You may need to gently shake the dish to release the flan.

18. 18

    Lift the dish to reveal the beautiful caramel-coated flan.