3- INGREDIENT FLAN

This recipe takes inspiration from my Bari Ami’s (grandmother) pudding.

On special occasions she would whip up a tray or two of this smooth and silky dessert in her vintage Yellow Enamelware.

Her whole house would be smelling warm and comforting with the smells of rich vanilla and silky eggs and milk.

I still remember us,  all kids, gathered in the kitchen waiting for the oven door to open and the magic to happen.  The wait for it to cool down would be miserable but the end result was soo yummy that it was worth all the wait.

She wouldn’t even invert it, but cut cubes right in the tray and each of us would enjoy it as is. The two trays would disappear in the blink of an eye.

We called it pudding but it is also called flan. Some people even call it custard. Call it what ever you may, if you love eggs and milk then this dessert is perfect for you.

Print Recipe

3 INGREDIENT FLAN

Silky and smooth a rich sweet velvety blanket of eggs and milk with a hint of vanilla.

Course

Dessert

Cuisine

American

Prep Time

5 minutes

Cook Time

60 minutes

Passive Time

8 hours

Servings

people

Ingredients

• 3 cups Whole Milk
• 7 eggs
• 3/4-1 cup Sugar (Adjust it according to taste)
• 1 tsp Vanilla Extract (Optional but adds to the flavor)

Course Dessert Cuisine American Prep Time 5 minutes Cook Time 60 minutes Passive Time 8 hours Servings people Ingredients 3 cups Whole Milk 7 eggs 3/4-1 cup Sugar (Adjust it according to taste) 1 tsp Vanilla Extract (Optional but adds to the flavor)

Instructions

1. Pre-Heat the oven to 350 F or 180 C.
2. Warm the milk.
3. In a high speed blender add the eggs, vanilla and sugar. Slowly add the milk. Blend
4. Either distribute the mixture into 6 ramekins, a baking pan or flan mold.
5. Put the ramekins/ glass bowl/flan mold in a pan and add enough boiling water to come halfway up to the sides of the ramekins/mold.
6. Bake covered for 45-60 mins. You know its done when a knife or a toothpick inserted comes out clean.
7. Remove from the water bath and let it chill, covered for at least 8 hours.

   
8. To unmold, simply run a knife around the inside of ramekins/bowl. Place a plate on top, invert, and the flan will come sliding out.
9. Serve immediately.

   

Recipe Notes

• Whether you use ramekins, mold or simple bakeware, the result will be the same.

•  Temper the eggs, this will prevent them from curdling.

• Sugar quantity is adjustable. If you like more sweet dessert add more, if less than 3/4 cup is sufficient.

• You can also make this flan using Stevia or Agave or Maple Syrup.

• It is normal for the knife to come out clean but the center to feel a bit jiggly.

• Serve it as is or with caramel sauce, whipped cream or fruits.

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