Spanish cuisine · Desserts & Sweets

Flan de Huevo

Classic caramel custard baked in a water bath – silky and wobbly when turned out.

Ingredients · for 6 servings

• 500 ml milk
• 4 eggs
• 150 g sugar
• 1 tsp vanilla extract
• 100 g sugar for the caramel

Instructions

1. Caramelise 100 g sugar until golden brown and pour it into the moulds.
2. Warm the milk with the vanilla.
3. Whisk the eggs with 150 g sugar and slowly stir in the warm milk.
4. Pour through a sieve into the moulds.
5. Set in a water bath at 160 °C for 40 minutes, chill and turn out.