Egg flan. Step-by-step recipe for making flan. Katya Trofimova, cook, pastry chef, tutor at the “Food” school

Katya Trofimova, cook, pastry chef, tutor at the “Food” school:

“Flan is a traditional Spanish dessert consisting of three ingredients: sugar, eggs and milk. This is a basic option; if desired, you can add cinnamon or vanilla, aromatic syrups or spices.

Unlike French crème brûlée, which uses only the yolk, flan requires the use of a whole egg. This makes the dessert more stable, and if the creme brulee is served in the bowls in which it was baked, then the flan easily sits on the plate by itself.

The recipe is very simple, but in order for everything to work out, you need to know a few secrets. First, the milk and eggs should be at room temperature. Eggs are the main thickener for this dessert and should never be overheated.

Secondly, when you prepare caramel, try to touch it less, or better yet, not touch it at all. At the same time, you need to clean the walls of the frying pan from burnt sugar, otherwise the smell of burnt sugar will pass into the flan. A brush dipped in water will help you with this.

And thirdly, flan is very capricious. You can’t rush with it, otherwise you will beat the eggs too much or won’t have time to cool the milk. Don't be lazy and bake it without a water bath. And in general, everything needs to be done slowly and carefully.”

1.

Place a saucepan on the stove with 300 ml of milk with 3.2% fat, a cinnamon stick and 60 grams of sugar. Bring the mixture to a boil and set aside to cool to room temperature. This boiling maneuver is only needed to ensure that the sugar is well dissolved in the milk.

If you forgot to add cinnamon while heating the milk, that's okay. You can just as easily put it in cooling milk.

2.

Prepare caramel. To do this, place a small frying pan on a hot stove and pour 150 grams of granulated sugar into it. When the caramel starts to melt, try not to touch it. Rotate the pan constantly to ensure the sugar melts evenly.

When the sugar begins to melt, a sugar crust will form along the edges of the pan. To prevent it from starting to burn and giving the caramel a taste of burnt sugar, remove it with a brush dipped in water. When the caramel turns a bright amber color, remove it from the heat.

Pour the caramel into the prepared molds so that the bottom of the mold is completely covered.

3.

Break three eggs at room temperature and beat them gently. There is no need to beat them completely, rather stir them vigorously.

4.

Pour 300 ml of room temperature milk into the beaten eggs and mix gently. The proportions are as follows: one egg accounts for 100 ml of milk. The temperature of the eggs and milk must be the same, otherwise nothing will work.

Strain the mixture to remove any cinnamon and unmixed egg chunks.

5.

Place the caramel molds in a deep bowl. Pour hot water into it, just enough so that the water reaches the middle of the molds. Next, the flan will be cooked in a water bath. There are options when the flan is prepared without a water bath, but I do not recommend doing this.

6.

Pour the egg mixture into the molds. Place the molds in an oven preheated to 150 degrees for an hour. An hour is the ideal time for small forms. If you are preparing flan in large quantities, I suggest starting with 80 minutes, and then assess its readiness by looking at its consistency.

Step 1: Prepare the egg-milk mixture.

Pour half the milk specified in the recipe into a small saucepan, place on low heat, add lemon zest and cinnamon to your taste. Mix everything thoroughly, heat, but do not bring the milk to a boil. Then remove from heat and leave to cool until completely cool.
Break the eggs into a bowl, add sugar and mash the contents thoroughly. Then dilute the mixture with the remaining cold milk. Remove the cinnamon and lemon zest from the pan that has cooled.
Now combine the milk with the egg mixture and stir everything thoroughly.

Step 2: Prepare the caramel.

Place a dry frying pan over medium heat, pour 2 tablespoons of sugar into it, stirring thoroughly and heat until the sugar is completely melted. Then remove the pan from the heat and add 2 tablespoons of clean water to the caramel. Mix well.

Step 3: Bake the flan.

Pour liquid caramel into the bottom of the baking dish and cool completely. Pour the egg-milk mixture onto the hardened caramel. Now build a water bath for baking. To do this, place the form with the flan in a tray of cold water. Preheat the oven well so that the temperature was 160 degrees. Place the tray and pan in the oven and bake for about 40 minutes. As soon as the egg-milk mixture is baked and lightly browned, remove the pan from the oven. Cool the flan directly in the pan.

Step 4: Serve the classic flan.

It is best if you place the flan in the refrigerator, at least overnight, then the caramel will properly saturate it and give it a beautiful creamy color. Use lemon or orange zest to garnish the dish. Enjoy your meal!

When baking, the water in the tray and the egg-milk mixture itself should not boil, but only gradually warm up and harden in a timely manner.

This flan can also be prepared in portioned molds.

You can also use a sprig of fresh and aromatic mint to decorate a classic flan.

Prepare the dough. To do this, put flour, salt, sugar and cold butter cut into cubes into a blender bowl. Chop until you get fatty crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

While the dough is cooling, prepare the custard.

Beat the yolks with sugar until white. Add starch and beat again.

Mix milk and cream, pour into a ladle. Cut the vanilla pod in half lengthwise and scrape out the seeds with a knife. We put both the seeds and the pod into the milk mixture. Place on the fire and bring to a boil. Turn off, cover with a lid and let stand for 10-15 minutes. Then we strain.

Pour the hot milk into the egg mixture in a thin stream while constantly whisking. Pour into a clean saucepan.

Place on low heat and cook, stirring constantly with a whisk, until the mixture thickens.

Remove from the stove, transfer to a bowl and cover the surface of the cream with a bag or cling film to prevent a crust from forming on it.

Remove the dough from the refrigerator. Roll out into a layer 2-3 mm thick. Carefully roll the dough onto the rolling pin to transfer it to the pan.

Place the dough on the bottom and sides of the mold (it’s better to take a detachable one).

We prick the dough with a fork in several places, put the foil and pour a load on it - beans, rice, peas or small metal pieces.

Place in an oven preheated to 170 degrees for 12-15 minutes.

We take it out and remove the foil with the load. Pour the cream into the base and smooth it out.

Place the pan in the oven (do not change the temperature) and bake for about an hour. The top of the flan should be browned. Unfortunately, my oven is not active enough, so the top is pale.

Cool completely and serve.

Enjoy your tea!

Today is another recipe from Tatyana. She offers flan: a recipe with step-by-step photos. This is another culinary masterpiece and a masterpiece dessert. This is the tenderness of taste and delicious tenderness. Flan is a delicate dessert that you must try to appreciate it. After that, you will want to recommend it to all your friends and treat all your relatives to it. I am still impressed by what Tanyusha shared. I loved this delicacy with all my heart. Now for another tasty treat.

If you like clafutti or creme brulee, you'll love flan. He is their closest relative. A delicate, delicate cake may not be too sweet or bright and rich in taste, everything is in your hands. I don't like desserts to shock me with sugar, I think sugar overwhelms all other flavors, so my version is moderately sweet and iridescent. It has a slight bitterness of burnt sugar, which, in an unexpected way, gives depth to the caramel syrup, and there is also a citrusy tang of lime. I fed this to my little son for breakfast and thought about what a good mother I was.

But seriously, I think this is a very nice dessert. I tried it for the first time because I had to cook it as part of my training at the Zimin School of Food. Previously, he somehow didn’t get in my way. To be honest, it didn’t come out right the first time, but it was my own fault: out of fear, I started picking it out of the mold while it was hot. But don't. Cold, he slips out of her like a fish from an aquarium. Patience. Just patience.

I made a basic form of flan because I'm taking a basic chef course. But I couldn’t resist and added candied fruits to it. In general, it is so tender that it could use some textured additions, crumbled nuts, something made from shortcrust pastry... In general, write later what it grows on you, okay? It's interesting.

Ingredients

To prepare a classic flan, you need the following products:

• milk – 500 ml (preferably 6%, but regular 3.5% is also possible)
• eggs – 4 pcs.
• sugar – 65 g
• vanilla – 1 pod (can be replaced with vanilla)
• lemon – ½ pc.
• corn flour – 25 g (I don’t know if it can be replaced with regular flour, I haven’t tried it)
• salt – 1 pinch

Ingredients for caramel:

• sugar – 65 g

Ingredients for candied fruits:

• sugar – 7 tbsp.
• water – 100 ml
• lemon – 1 pc.
• lime – 1 pc.
• orange – 1 pc.

Classic flan. Recipe

1. Then everything is very simple. Immediately turn on the oven to preheat to 150 degrees. If you have an ancient oven with no degrees, then know that the temperature is below average. The main mysteries take place in the oven at 180 degrees - this is the standard.
2. I will beat the eggs and sugar with a mixer for a long time. I don't have a proper stand mixer, so I'm getting ready to go on duty. To prevent the light bowl from spinning in place, I place a wet paper napkin under it.
   
3. Like this.
   
4. I heat the milk with vanilla seeds a little in the microwave. Infusion occurs better in warmth. No need to boil. Set it on for 2 minutes at 800 power.
   
5. I add sugar to the eggs.
   
6. I beat for a long time until a stable white foam. It is important. If you don't beat the eggs enough, the flan won't be fluffy. Here the eggs have turned white, but are not ready yet. This is about five minutes of beating.
   
7. And here the eggs are the correct white color. This is about 15 – 20 minutes of beating. It's good to have a stand mixer.
   
8. I'll make some quick caramel. I throw the sugar into the pan and put it on high heat.
   
9. After 3 minutes it starts to melt.
   
10. I stir it constantly so that it does not burn, but melts. The fire is still big.
    
11. When the caramel is ready, completely dissolved, straight hot, until it hardens, I pour it into a silicone mold. Flan is best made in silicone mold. It slips out easier from there. If you also have a curly one, or a ring, that’s great, the flan will be beautiful!
    
12. Back to the test. Constantly stirring it with a mixer, slowly pour in warm milk. Be careful: if you do not stir and add hot water, the eggs will boil into scrambled eggs.
    
13. Stirring to prevent lumps from forming, add a little flour. Flour will not thicken the dough; there is too little flour for that. The dough will be completely liquid. Flour is needed for slight stabilization.
    
14. I get a batter.
    
15. I pour it into the mold with caramel. I place the form on a baking sheet. I pour boiling water into a baking tray about two fingers deep. This will be a water bath. Why boiling water? So you don't just have to wait for the water to heat up in the oven. And the pie must be placed in a warm place - this way it will not fall off. It is recommended to cover the pan with foil to protect the flan from direct heat, but I forgot, to be honest, and the flan still turned out great.
    
16. I bake at 150 degrees in a preheated oven for 1.5 - 2 hours. Mine was baked without foil for 1.5 hours because the crust started to burn. And if you are good girls and cover it, you can keep it for 2 hours.
    
17. Then it must be cooled for at least 2 hours, or better yet, overnight in the refrigerator. In the meantime, I'll take care of the candied fruits. I boiled water with sugar and waited until it was completely dissolved. This is syrup.
    
18. Citrus fruits were cut into slices up to 5 mm wide. I took different ones so that the candied fruits were of different sizes.
    
19. I put the circles in boiling syrup. They didn’t all fit in, but it didn’t matter, I periodically swapped them there, so there was enough syrup for everyone.
    
20. I boil for 10 minutes over high heat in syrup. Then I remove from the heat and leave for another 30 minutes in the cooling syrup.
    
21. Then place it on baking paper and place it in the oven with a fan at 170 degrees to dry for 20 minutes.
    
22. I take it out and let it cool completely. The candied orange peels were large and remained wet. For my purposes this was fine with me, but be warned. Maybe they should dry them a little longer.
    
23. And in the morning, when the flan has settled, I put a plate on the pan and turn the pan with the flan over onto the plate. I'll tap on the bottom of the mold so that it slides out on its own. It will naturally pour into caramel. I’ll decorate the guy with candied fruits (or whatever you have), and you can joyfully attack him.
    

Bon appetit!

The signature dish of French pastry shops (boulangèries) is Parisian flan or Flan pâtissier! Flan is a very delicate dessert, the base of which is thin puff pastry (sometimes you can find shortcrust pastry - pasta brisée, but not in Paris!), and a soft cream mousse with the aroma of vanilla and notes of lemon.

Making this famous French dessert at home is not difficult at all. But, it is necessary to pay due attention to the preparation of the cream. The cream is a little similar to traditional custard, but we start preparing it from the very beginning on the fire and cannot leave it unattended!!!

You can store the finished flan for 3-4 days in the refrigerator, covering it with cling film so that it does not absorb extraneous odors (personally, it never lasted more than 2 days for me!). Or you can cut the flan into portions and freeze in the freezer. If necessary, defrost by placing in the refrigerator.

And, if desired, you can add chocolate “drops” to the cream (after rolling them in flour), but it is better to use natural vanilla, in a pod. It plays an important role in this delicious dessert!