Flan Pudding

The classic flan pudding, with its velvety texture and rich caramel layer, offers a sublime end to any meal.
Enjoy this traditional dessert chilled, and perhaps with a sprinkle of cinnamon or a dollop of whipped cream for an extra treat!
Flan pudding is a ubiquitous sight in any restaurant.
You can use store-bought liquid caramel, and it can also be made in individual molds.

Neuza Costa

6 October, 2023

Ingredients:

• 12 eggs
• 250 g (approximately 1 and 1/4 cups) of sugar
• 1 liter (approximately 4 cups) of milk
• 1 cinnamon stick
• 1 piece of lemon peel
• 300 g (approximately 1 and 1/2 cups) of sugar for the caramel
• 100 ml (approximately 1/3 cup) of water

Instructions:

1. Caramel Sauce:
   In a small saucepan, combine 300g of sugar and 100 ml of water. Stir and allow it to boil until it reaches a caramel stage.
   Once the caramel starts turning a light brown color, remove it from heat.
2. Prepare the Mold:
   Spread the caramel evenly across a 2.5-liter (approximately 10.5 cups) flan mold.
   Ensure the caramel is evenly distributed.
3. Infuse the Milk:
   In another pan, heat the milk with the cinnamon stick and lemon peel.
   Allow it to warm without boiling.
4. Prepare the Egg Mixture:
   Crack the eggs into a bowl and add the 250g of sugar.
   Whisk gently with a wire whisk.
5. Combine the Mixture:
   Strain the milk through a fine sieve.
   Gradually, and while continually stirring, add the milk to the eggs.
6. Prepare the Flan:
   Pour the mixture into the mold and cover it.
   Place the mold into a pan with water to cook it in a water bath (bain-marie).
7. Bake:
   Place the pan into a preheated oven at 200°C (approximately 392°F) and allow it to cook for 1 hour.
   After 1 hour, remove it from the oven.
   Allow the flan to cool completely within the pan before unmolding.
   Once it is cold and unmolded, it is ready to serve.

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The IntenseFlavour team wishes you a bon appetit!