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Crème aux oeufs

Egg custard Flan

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Prep Time:15 minutes
Cook Time:35 minutes
Resting time:2 hours
Total Time:2 hours 50 minutes
Course: Dessert
Cuisine: French
Servings: 8 servings

Ingredients

FOR THE CARAMEL

  • 5 tablespoons of sugar

    of water

  • 5 tablespoons of water

FOR THE FLAN

  • 6 eggs
  • 100 g sugar
  • 1 liter milk (whole)
  • 1 vanilla pod

Instructions

  • Start by preparing your caramel.
    In a saucepan, pour the sugar and water then heat over medium heat without stirring until the caramel forms. Pour into your gratin dish or individual ramekins.
  • Bring the milk to the boil with the sugar and vanilla. Meanwhile, break the eggs into a bowl and beat them.
    Slowly pour the boiling milk over the eggs, stirring and being careful not to pour too quickly or sear them.
    Then pour into your oven dish, on the caramel which will have hardened.
  • Place in the cold oven, without preheating it.
    Bake for 20 minutes at 120°C, then 10 minutes at 180°C and finally 5 minutes at 210°C.
    Take out of the oven and leave to cool for at least 2 hours.