Imprimer la recette

Ingredients

For the caramel
1.8 oz of sugar
3 water

For the flan
6 eggs
3.5 oz of brown sugar also known as brown sugar, or, if unavailable, light brown sugar
1 whole milk
1 vanilla

Kitchen utensils
flan mold

Instructions

In a saucepan, caramelize the water and sugar mixture (see the proportions in the "For the caramel" section of the ingredients).
Pour the caramel into the bottom of the flan mold and spread it so that it coats all sides of the mold.

Crack the eggs and beat them with half the sugar (see the measurements in the "For the flan" section of the ingredients).

Bring the milk to a boil with the remaining half of the sugar and the split vanilla bean.

Pour the boiling milk over the beaten eggs (while stirring constantly).
Pour the mixture into the caramelized pan.

Preheat the oven to 180°C without the convection setting.
Place the flan mold in a bowl or oven-safe casserole dish.
Fill the container with boiling water until the water level reaches the top of the flan.

Place everything in the oven and bake in a water bath for 1 hour and 18 minutes (that’s exactly how long!).

Serve this egg custard, or flan, nice and cold.

Old-Fashioned Custard