Cream Caramel (Flan)

A wonderful dessert made from the simplest products. Like in a restaurant! Cream caramel, or flan. Delicate vanilla cream and aromatic caramel sauce – the dessert just melts in your mouth! And making cream caramel is very simple and quick. Such a dessert is perfect for a festive, including New Year’s, table.

Ingredients

• Milk – 600 ml
• Eggs – 5 pcs.
• Sugar – 80 g
• Vanilla sugar – 1 teaspoon
• Salt – 0.5 teaspoon
  *
• For caramel:
• Sugar – 120 g
• Water – 40 ml

Directions

1. Combine sugar (120 g) and water (40 ml) in a stewpan with a thick bottom. We put the saucepan over medium heat. You need to wait until all the sugar has melted. Do not interfere in any way! When the sugar has melted, you can turn up the heat slightly. Also do not interfere! As soon as the caramel becomes amber, remove the saucepan from the stove.
2. We immediately pour hot caramel into molds. The bottom of the mold should be completely covered with caramel.

   

3. Pour milk into the same saucepan (you do not need to wash the saucepan, the caramel residues will add a caramel taste to the milk). Add sugar, salt and vanilla sugar. We put on medium heat and heat the milk so that the sugar is completely dissolved. You do not need to boil the milk so that there are no extra bubbles. The sugar has dissolved – remove it from the stove.
4. In a cup, mix the eggs with a whisk (no need to beat). Add milk to the eggs, while stirring constantly so that the eggs do not curl. Filter the milk-egg mixture through a fine sieve. Cover the baking sheet (or a larger form) with a napkin and put the forms on it. Pour the cream into molds. (The indicated amount of products is enough for 4 forms with a diameter of 11 cm and a height of 4 cm.)

   

5. Cover the forms with foil (shiny side inward). Pour water onto a baking sheet. The water level should be halfway up the mold. We place in a preheated oven and bake the cream caramel at 160 degrees for about 30-45 minutes, depending on the size of the molds. We take the flan out of the water, let it cool at room temperature. Then put it in the refrigerator for 3-4 hours so that the dessert has its final texture and taste.
6. To remove the cream caramel from the mold, you need to run a thin knife along the walls of the mold. Cover the form with a plate and turn over. Garnish the flan with berries and fresh mint if desired.

Enjoy your meal!

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