Every culture has its custardy dessert, or flan, and this one is a specialty of France. Think of it as an easier crème brulee—no kitchen torch required, just the heat of the oven—to achieve the trademark caramelized top. You’re likely to have most of the ingredients on hand: milk, sugar, cream, eggs, and cornstarch. A high-quality vanilla extract can be used in place of vanilla beans, in a pinch. The flan is great for making ahead, and can be chilled in the refrigerator up to a day before serving.
- 500 grams milk
- 125 grams heavy cream
- 1 vanilla bean
- 125 grams granulated sugar
- 100 grams egg yolks
- 50 grams cornstarch
- In a medium saucepan, bring the milk and cream to a boil. Split vanilla bean in half, lengthwise, and with the tip of a knife scrape off the seeds.
- On a small cutting board, place a tablespoon of sugar, press the knife tip holding the seeds on the sugar and mix the two together.
- In a medium bowl whisk together sugar and egg yolks, add cornstarch and sugar/vanilla mixture.
- Pour the milk/cream onto the mixture, return to the stove and boil for 30 seconds, stirring constantly.
- Remove from heat, and transfer to a baking dish.
- Cover with plastic wrap in contact with the cream until completely cool.
- Once cold, whisk it again and pour in an 18 cm ring mold, previously greased and floured.
- Preheat oven to 180 degrees Celsius.
- Bake for about 35 minutes until the surface gets a caramel color with some darker spots.
- Leave it to cool, then store in the refrigerator for at least 2 hours before serving.
PER SERVING *
|Calories280Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|