On Saturday I cooked for my family, and I decided to try a pudding I hadn’t done before, and settled on flan de huevo. It was simple, and absolutely delicious! I recommend it as a show stopper dessert you can make in advance – a win-win!
I got the recipe from here.
Ingredients (Serves 6)
For the caramel
250g caster sugar
For the custard
250ml whole milk
250ml single cream
1 vanilla pod, split
4 large eggs
2 egg yolks (you can keep the whites for meringues!)
300g caster sugar
First of all, put 6 ramekins into a bowl of hot water to warm them through – you can leave them there until you need them.
Then make the caramel. Melt the sugar and half of the water in a heavy-based saucepan over a low heat until the sugar is all dissolved, making sure you stir it often. The melting process can take a long time, but you don’t want to burn the sugar or it will taste acrid.
When it is all melted, increase the heat to medium and gently boil the sugar until it turns medium brown – if it turns too dark (ie a mahogany brown) it will be bitter.
Immediately take it off the heat and add in the remaining water, stirring vigorously to ensure it is smooth. This is my favourite bit: the sugar reacts viciously to the water and it’s fun to be a part of… but I’m strange like that!
When it’s smooth and sticky and delicious looking (don’t touch, hot!!), grab your ramekins and pour equal parts of the caramel into each one, and leave them to set.
While they’re setting, make the custard. Slowly bring the milk, cream and vanilla pod to the boil, and then set aside for 5 mins. Whilst it’s heating make sure you keep an eye on it and stir it, as hot milk can burn easily.
In a large jug or bowl, beat the eggs, egg yolks and sugar until smooth. The bowl or jug needs to be big enough to also hold the milk and cream. (Unlike mine!)
Strain the milk and cream over the egg mixture, whisking as you do so. You can get rid of the vanilla pod now. Preheat the oven to 180c.
Leave the custard to stand for about half an hour, and then scoop off any frothy nastiness. Leave it for a little longer until cool. Place the ramekins into a baking tray half filled with warm water, and then fill them with the custard to the brim. Add a little more water to the baking tray so that it is filled to just below the brims of the ramekins, and then VERY CAREFULLY place the tray in the oven. Not going to lie, I spilled some custard trying to open the oven while holding the tray. This is a tricky thing to carry, so do one thing at a time!
Cook for 30-35 mins until set, and if you aren’t sure you can stick a skewer in – if it comes out clean they’re done!
Take the ramekins out of the baking tray and leave them until they are cool, before transferring them to the fridge for at least 6 hours, but ideally overnight (and up to 3 days).
To serve, use a knife or the end of a teaspoon to separate the flans from the ramekins and up end them on a plate. The flan should slip out relatively easily!