As traditional as it is homemade, egg flan is the classic dessert par excellence in many houses, due to its ease of preparation.
The egg custard is one of those traditional desserts that absolutely never go out of style. With a creamy texture and mild flavor, it is an exquisite sweet that is very easy to prepare, thanks above all to the few ingredients with which the traditional egg custard is prepared: milk, eggs, sugar and vanilla (with which we flavor and aromatize the preparation).
In addition, it is one of those classic desserts that will surely remind us of our childhood, when our mothers or grandmothers prepared it in the kitchen, and the whole house was flooded with its particular and wonderful aroma of vanilla and caramel.
Ingredients (for 6 individual puddings)
- 4 large eggs
- 500 ml whole milk
- 100g sugar
- 1 vanilla bean
- 1 pinch of cinnamon
Ingredients for the caramel
- 150g sugar
- 1 teaspoon of water
Preparation of baked egg custard
- The first thing we are going to do is make the wonderful caramel that will accompany our traditional egg custard. To do this, you must place a saucepan with the teaspoon of water and sugar over medium heat. Stir until the sugar has completely melted and the caramel is acquiring its characteristic golden color.
- While the caramel is made over the fire, it is time to prepare the individual molds (or flaneras).
- Just when the caramel is ready (we must be very careful to prevent the caramel from sticking), turn off the heat and place a few tablespoons of the caramel on each flanera. To get it to be well distributed over the bottom, move the molds well. Reserve them.
- Preheat the oven to 180ºC.
- With the help of a knife, open the vanilla pod lengthwise, remove the seeds and reserve.
- In another saucepan add the milk, the pod and the vanilla seeds and heat over the fire until it reaches the boiling point. Then, when it reaches this point, remove it from the heat and let the milk warm up a bit.
- Put the eggs and sugar in a large bowl and beat lightly, until the ingredients are well mixed. Once all the ingredients have been mixed and integrated, strain the milk and add it to the bowl. Beat again until the ingredients are well mixed again.
- Pour this wonderful mixture into the pan or molds. Fill an oven-safe dish with two fingers of water, and put the flan dishes inside. Cover each flanera with silver foil (in this way you will prevent water from getting inside), and for approximately 45-50 minutes cook the flans in the oven.
- After this time, remove from the oven being careful not to burn yourself. Remove the flaneras or molds from the water and let them cool well. Once cold, reserve in the refrigerator for at least 4 hours before consuming them.
- The trick to know if the egg custard is ready: puta toothpick in the custard. If you notice that it is curdled but the toothpick comes out something wet or stained, it will mean that it will be almost ready. It will finish curdling in the refrigerator.
If you wish, when serving you can accompany it by sprinkling a little cinnamon powder on top. It is an ingredient that will combine perfectly with the flavoring flavor of vanilla.
How to unmold the puddings? Very simple, with great care and with the help of a knife, pass it around the edge and unmold on a plate.
What nutritional qualities does egg custard offer us?
Although it is a dessert made with sugar, and therefore it is not as healthy as we would like, the truth is that it is a traditional nutritious sweet that is also made with other ingredients that are equally interesting from a nutritional point of view, such as is the case of milk or egg.
Regarding the nutritional values of egg custard, 100 grams provide 144 kcal, 5 grams of protein, 20.5 grams of carbohydrates and around 4.5 grams of fat.
It provides proteins of high biological value (also considered of good quality), which means that it provides all the essential amino acids, as well as carbohydrates and fats. It is also rich in vitamins (A, D, C and B9 or folic acid) and minerals (such as calcium, magnesium and phosphorus).