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Flan de Huevo (Egg Flan)

5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Cool 1 hr
Course Dessert
Cuisine spanish
Servings 6 Servings

Ingredients
  

For the Caramel:

  • 1/2 cup Granulated sugar
  • 1/4 cup water

For the Flan:

  • 2 Cups Whole Milk You can use 2% as well
  • 1/2 cup Granulated Sugar
  • 1 Small Cinnamon stick
  • 1 Lemon Rind
  • 4 Medium Eggs room temperature

Instructions
 

  • Preheat the oven to 350F.

For the Caramel:

  • In a saucepan, add the sugar and water and cook on medium heat. Once the sugar melts and turns brown, divide the melted sugar between the number of servings that you have (Or you can just use one big mold).

For the flan:

  • In a sauce pan over medium heat, bring to boil the milk, sugar, lemon and the cinnamon.
  • In a medium bowl whisk the 4 eggs.
  • Once the milk mixture starts to boil, remove the lemon and the cinnamon and turn the heat off.
  • Add 1/2 cup of the milk mixture to the beaten eggs. Whisk wish wish!! When the eggs are fully incorporated, pour the mixture back to the sauce pan and whisk.
  • Strain the mixture into a bowl. (OPTIONAL: Use a hand blender to blend it up).
  • Pour the mixture into each ramekin (or into one big mold).
  • Fill half of a baking dish with water, add the ramekins and then place in the oven, being careful not to get any water in the flan.
  • Cook in the oven for approximately 35 to 40 minutes. The center should be firm, but soft, and not liquid.
  • Remove the ramekins from the baking dish.
  • Cool in the fridge, for at least 1 hour or overnight.
  • Serve cold and enjoy! Bon profit!
Keyword eggs, flan, spanish desserts, spanish flan