Flan, one of the most popular desserts in Spanish cuisine, is a pudding-like egg-milk mass covered with a layer of sugar glaze.
It is necessary
- For flan:
- - 500 ml of milk;
- - 4 chicken eggs;
- - 1/2 cup sugar;
- - a pinch of vanilla sugar.
- For caramel:
- - 5-6 st. tablespoons of sugar;
- - 1 tbsp. a spoonful of lemon juice (freshly squeezed);
- - 1 tbsp. spoon of water.
Instructions
Step 1
Remove the eggs and milk from the refrigerator to bring them to room temperature. Beat the eggs into a deep container, add granulated sugar and beat with a mixer or blender with a whisk attachment at low speed.
Step 2
Pour milk into the egg mass and continue beating with a mixer until a homogeneous mass is formed. The sugar in it must completely dissolve.
Step 3
Now make the caramel. Take a non-stick saucepan, add granulated sugar, add freshly squeezed lemon juice and pour in water. Place the container on low heat and cook, stirring constantly with a wooden spatula, until the sugar is completely dissolved and the mass turns into a golden brown caramel.
Step 4
Remove the saucepan from heat. Prepare small ceramic molds, pour a small amount of caramel into each. Put the egg and milk mass on top. Pour hot water into a deep baking sheet, place the tins with a flan there (the water should reach about half their height).
Step 5
Place a baking sheet with tins in an oven preheated to 150 ° C and cook for an hour. The water in the baking sheet should not boil, otherwise, reduce the oven temperature.
Step 6
Remove the finished flans from the oven, remove the tins from the baking sheet and let cool. Now cover each flan with a plate and turn over. Tap lightly on top to help the dessert separate from the sides and bottom. Serve the flans with a cocktail cherry.
