Ingredients for this homemade flan (If they want to make it bigger, they double quantities).
-5 eggs
-500cc. milk
-200g of sugar
Step by step to make this homemade flan
It never fails huh!
1- The first thing we are going to do is crack our 5 eggs into a bowl and then, we are going to add 100g of sugar. We beat a little until we break the bond of the eggs.
2- We add the milk. Yes, it’s a lot of milk. Don’t be scared, it’s very liquid, but it will form. Stir with a fork until everything is well incorporated. Keep in mind that you don’t have to beat, it doesn’t have to be foamy, it has to be well mixed and nothing more, that’s why we do it by hand. Once the ingredients were mixed, we set aside.
Let’s go with the candy:
3- We are going to put a frying pan over medium heat without anything at all, we are going to make a dry caramel. There we are going to pour the other 100g of sugar that we have left and we are going to stir constantly with a wooden spoon. It takes time, but you will see that it will melt and the sugar will go from being granular to liquid and its color will begin to turn brown. Be careful that it does not turn very dark brown because that means that it is burning and will take on a bitter taste that will ruin the recipe.
Always be very careful with candy. Take all possible precautions to avoid burning yourself and try to keep children away when you do so.
Finally, once it is ready (this is my sister’s trick) we add a tablespoon of boiling water and stir again a little more. This makes the candy chewier.
Cooking time:
4- We are going to place the source in which we are going to make the flan on another container with lower walls (a lunch box for example). This is because the flan is cooked in a double boiler.
Let’s first color the caramel inside the flan box. We move it a little so that it covers the entire surface of the mold and now we are going to pour our flan mixture inside. My sister says that if you want a very smooth flan, like the ones you buy in the supermarket, you have to strain the mixture so that the lumps come out. Otherwise, they leave it as it is.
5- Once we have everything assembled, we are going to put water inside the container that contains the flan container for our bain-marie and we are also going to put an aluminum foil lid on top so that a scab does not form. If it doesn’t bother you, you can leave it out too. This is how we are going to take it to a minimum oven (160º) for approximately 40 minutes.
6- To know if the flan is ready, the trick is the same as for any cake: put a knife in and it should come out dry. If you do this test and it comes out like this, the flan is ready. Before unmolding, let the flan cool completely.
Once it is cold, it is unmolded and eaten. That easy.
For more recipes Pauline: