This Traditional Flan is silky smooth and delicious to the extreme. You may serve it with a runny caramel sauce, which is a Spanish and Latin American favorite.
This Classic Flan recipe is a silky smooth version of the classic Latin American dish. This is a really straightforward flan recipe. It also has a wonderful feel and is silky smooth.
This dish and I haven’t always had a good relationship. As a kid, I ate it unwillingly. When we go out to eat, someone in our family will still order this flan, which he adores. I was never able to get into it. I did it again and again in the hopes of falling in love, but it never worked. I’m not sure what to make of it.
I progressed. My preferences have shifted as well, and I can’t get enough of it now. I consider it to be one of the most amazing desserts ever, therefore I’m excited to learn more about this Latin American delicacy!
To prepare this simple flan recipe, you’ll need the following ingredients:
1 puff pastry
Sugar, granulated, 160 grams
Cornstarch, 100 grams
A liter of milk is a unit of measurement for the amount of liquid in one liter of milk.
Three huge eggs
2 teaspoons vanilla sugar
three little spoons
Vanilla extract, to be precise.
Vanilla powder, 1/2 tiny scoop
And all you have to do to make it is follow the instructions below step by step:
I poked the bottom and sides of the dough-lined mold that I had previously greased and floured with the tines of a fork. And I refrigerated it while I worked on the filling.
Following that, I preheated my oven at 180 degrees Celsius.
I mixed the eggs with the cornstarch, vanilla extract, and 125 mL milk from the liter of milk contained in the recipe in a mixing dish with an electric mixer.
Then I added the vanilla cinnamon, sugar, and vanilla powder to a pot half-filled with the remaining milk. I brought the water to a low boil.
I poured the hot sweet vanilla milk over the egg mixture while I was crushing it.
Then, over a very low temperature, I returned it to the pot and stirred it continually with a wooden spatula.
I let the sauce boil for one to two minutes, until it had thickened somewhat.
Step No. 8:
Then I poured the liquid over the dough in the mold and cooked it at 180 degrees C for about 40 minutes.
I covered it with foil for the last 5 minutes and let it cool fully before removing it from the mold.
And I left it refrigerated until serving time, then I chopped it up, and voila, it’s ready to eat!!
APPRECIATE IT! AFTER YOU HAVE TRYED THIS DESSERT, DON’T BE AFRAID TO SHARE THE RESULT WITH US!!!
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