Flan de huevo
65 min228 kcal each
The Spanish caramel custard: eggs and milk baked in a caramel-lined mould and turned out glossy.
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Plan this recipeIngredients
for 6 servings- Eggs5 piece
- Whole milk500 ml
- Sugar180 g
- Vanilla extract1 tsp
- Water2 tbsp
Method
Prep 15 min · cook 50 min- Heat the oven to 160 °C. Melt 100 g of the sugar with the water in a pan until it turns a deep amber caramel.
- Pour the caramel into a 20 cm mould or six ramekins and tilt to coat the base.
- Warm the milk with the vanilla. Whisk the eggs with the remaining sugar, then whisk in the warm milk without making foam.
- Strain into the mould, stand it in a roasting tin and pour in hot water to halfway up.
- Bake for 45–50 minutes, until set with a slight wobble. Cool, then chill for at least 4 hours.
- Run a knife round the edge and turn out onto a plate with a lip, so the caramel stays.
Nutrition
per servingCal
228
Protein
7.94g
Carbs
34g
Fat
6.75g
Of 34g of sugar per serving, 30g is added sugar.
Of 6.8g of fat per serving, 2.9g is saturated.
