Homemade egg flan (EASY recipe) - Recipes for Kids

Egg  flan   is a delicious dessert with which the little ones will suck their fingers. This  homemade flan,  in addition to being very pretty in terms of presentation, is delicious! Smooth, creamy… it’s a delicacy! The traditional egg flan recipe  has very few ingredients: milk, sugar, eggs and vanilla for flavouring.

Homemade  egg custard  is a traditional dessert; I’m sure it reminds you of childhood, and today we’ll explain how to make a flan as rich as grandma’s! We will see how to make the caramel, the tricks to make the flan creamy and smooth… all the secrets of the  best flan recipe !

This  flan  is always a hit. Sometimes to change the flavor we add condensed milk, coffee or chocolate, in fact after the flan recipe we leave you with other equally delicious options. Also do not miss the  secrets of homemade egg flan , follow our advice and it will be great!

Egg flan recipe

Ingredients (for 6 servings)

  • 500ml whole milk
  • 4 large eggs
  • 100 g azúcar
  • 1 vanilla pod

for the candy

  • 150g sugar
  • 1 teaspoon of water

How to make baked egg custard

We prepare the liquid caramel

  • The first thing will be to prepare the caramel. To do this, place the sugar with the water in a saucepan and cook over medium heat, until the sugar melts completely and the caramel acquires a beautiful golden color.
  • You have to be very careful not to burn it, because it acquires a bitter taste.
  • While the caramel is being made, we prepare the flan trays, they can be individual molds (you can buy disposable molds or stainless steel or a large mold
  • When the caramel is ready, turn off the heat and immediately place a few tablespoons in each flan pan (or all in the large flan pan), moving the mold so that the caramel spreads on the bottom.
  • We booked.

We prepare the mixture for the egg flan

  • Preheat the oven to 180°C, heat up and down (static).
  • In a saucepan, place the milk.
  • With a knife, open the vanilla pod lengthwise, remove the seeds and add everything, pod and seeds, to the milk.
  • Heat over the heat until it is about to boil, remove from heat and let cool.
  • Put the eggs and sugar in a bowl and beat lightly until combined.
  • Strain the milk (it will already be warm) and add it to the bowl, beating to mix.

We make the flan in a bain-marie in the oven

  • Let’s pour this mixture into the flans.
  • We fill an oven-safe dish with two fingers of water and inside we put the small flan trays or the large flan tray.
  • We cover each flan box with silver paper so that no water enters.
  • Cook the flans for approximately 50 minutes. Remember that the time is indicative, we leave you tips later.
  • Remove from the oven, remove the flans from the water and let cool.
  • Once the flans are cold, we put them in the refrigerator for at least 4 hours before consuming them.

How to make homemade egg flan

To unmold, run a knife around the edge and unmold onto a plate. We can accompany it with liquid caramel , whipped cream , dulce de leche , or whatever you prefer.

Tricks to make homemade egg flan

Egg custard ingredients

Few, but good. Use fresh whole milk, and biological eggs, or if you can get them, free-range. Also the vanilla pod is preferable to the essence, you will notice it in the flavor.

The candy

The caramel must be melted without boiling, so that it does not burn. Then keep in mind that it hardens quickly, so you must pour it into the molds and move it so that it is distributed quickly. Pay close attention to burns because it is very, very hot.

How to add more flavor

To give another flavor you can add to the milk (when you heat it), lemon or orange peel (completely eliminating the white part). You can also replace the vanilla with a cinnamon stick. If you want an even creamier consistency (but less light), you can replace part of the milk with cream (milk cream).

How to know if the flan is done

The  egg custard  is ready when it has set, but be careful not to overcook it. The right point is when when inserting a toothpick we notice that it is curdled but the toothpick still comes out a little bit stained. Keep in mind that it finishes curdling in the fridge.

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