Flan De Huevo (Spanish Egg Flan) Recipe
If you’ve never tried making Flan de Huevo, you’re in for a treat! This creamy Spanish egg flan combines eggs, sweetened condensed milk, and evaporated milk for a rich custard. You’ll need about 1 cup of sugar for the caramel, and trust me, watching it turn golden is mesmerizing. Don’t worry if your first batch doesn’t come out perfect—flan’s forgiving, like that friend who always brings dessert. Let’s get started on this delicious journey!
Ingredients Needed for Flan De Huevo
To make a delicious Flan De Huevo, you’ll need just a handful of simple ingredients that come together to create a creamy, dreamy dessert.
Grab four large eggs, one can of sweetened condensed milk, a can of evaporated milk, and a splash of vanilla extract.
If you’re feeling adventurous, you can even substitute coconut milk for a tropical twist!
Enjoy every bite!
Preparing the Caramel
While making Flan De Huevo, preparing the caramel is one of the most exciting steps!
Start by heating 1 cup of sugar in a saucepan over medium heat. Stir gently until it melts into a golden liquid.
Watch closely—burnt sugar isn’t tasty! Pour it into your flan mold quickly, swirling for an even coat.
Trust me, the aroma is heavenly!
Mixing the Custard
As you plunge into mixing the custard for your Flan De Huevo, you’ll feel that delightful anticipation building.
Grab four eggs, a can of sweetened condensed milk, and a cup of whole milk. Whisk them together until smooth—watch out for those sneaky lumps!
If you want a lighter flan, you can swap in low-fat milk. Enjoy the creamy texture; it’s pure magic!
Baking the Flan
Once you’ve mixed that luscious custard, it’s time to give it some heat!
Preheat your oven to 350°F (175°C). Place your flan mold in a larger baking dish and pour hot water around it, creating a water bath.
Bake for 50-60 minutes until set but slightly jiggly in the center.
Just remember, patience is key—good things come to those who wait!
Cooling and Unmolding
After the flan has baked to perfection, it’s essential to let it cool down before you think about serving.
Place it on a wire rack for about an hour, then refrigerate for at least four hours.
When you’re ready to unmold, gently run a knife around the edges and flip it onto a plate.
Trust me, the anticipation makes it taste even sweeter!
Serving Suggestions
What’s the best way to enjoy your homemade flan?
Serve it chilled, drizzled with caramel sauce, and topped with a dollop of whipped cream.
For added flair, sprinkle some cinnamon or fresh berries.
If you’re feeling adventurous, try pairing it with a scoop of vanilla ice cream.
Trust me, that combination will make your taste buds dance with joy!
Tips for the Perfect Flan
To create the perfect flan, you’ll want to pay attention to a few key details that can make all the difference.
- Use fresh eggs—trust me, it’s worth it!
- Cook the caramel slowly to avoid burning; patience is key.
- Let the flan cool completely before serving; it’ll set beautifully.
With these tips, your flan will be a creamy, dreamy delight!