
Flan Pudding Recipe: A Classic Dessert to Savor
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A classic delicacy, flan custard has a thick custard base with creamy caramel. This dessert is simple yet exquisite, perfect for any occasion, and it's a popular melt-in-your-mouth treat. Make your own masterpiece of flan pudding by following this detailed recipe.
Ingredients
For the Caramel:
1 cup (200g) granulated sugar
1/4 cup (60ml) water
For the Custard:
4 large eggs
1 can (14oz/400ml) sweetened condensed milk
2 cups (500ml) whole milk
1 teaspoon pure vanilla extract
Essential Utensils
A medium-sized saucepan
Whisky
Mixing bowl, flan mould, or 9-inch (23 cm) round baking dish
Pan for roasting (for water bath)
The aluminium foil strainer
Measurement spoons and cups
Time Spent Preparing
20 minutes for preparation
50–60 minutes is the cooking time.
Four hours for cooling (refrigeration)
Overall Time: roughly five hours
Directions
Get the caramel ready by:
Put the water and sugar in a medium pot and heat it to medium.
After gently stirring until the sugar dissolves, stop stirring and allow the mixture to cook for 8 to 10 minutes, or until it has a deep caramel colour.
Pour the caramel into the baking dish quickly, swirling to evenly coat the bottom. Let it cool.
To make the custard:
Whisk the eggs in a mixing dish until they are smooth.
Add the vanilla essence, full milk, and sweetened condensed milk. Whisk until everything is well blended.
To guarantee a smooth texture, strain the custard mixture onto the dish covered with caramel using a sieve.
Preheat your oven:
To 325°F (160°C) before baking the flan.
In a bigger roasting pan, place the flan dish. Pour enough hot water into the pan to halfway up the flan dish's sides.
For 50 to 60 minutes, or when the custard is set but still has a little jiggly centre, cover the flan dish with aluminium foil and bake it.
After taking the flan out of the water bath, allow it to cool to room temperature before storing it in the refrigerator.
For optimal effects, refrigerate overnight or for at least 4 hours.
To serve:
Loosen the flan by round its edges with a knife.
To release the flan with its caramel covering, place a serving plate over the dish and flip it over.
Nutritional Information (Per Serving):
Calories: 250
Protein: 7g
Fat: 7g
Carbohydrates: 38g
Sugar: 35g
Fiber: 0g
Sodium: 95mg
Last Tip:
Before pouring the custard, sprinkle a teaspoon of sea salt over the caramel layer for an additional flavour boost. This improves the overall flavour of the flan by producing a lovely sweet-and-salty contrast.