Description
Flan caramel fondant is a classic French dessert that enchants with its creamy texture and rich caramel flavor. This indulgent treat melts in your mouth, making it the perfect choice for any occasion—whether it’s a family dinner, a birthday celebration, or just a well-deserved treat. With its simple preparation process and accessible ingredients, anyone can master this delightful dessert. The combination of sweet caramel and smooth flan creates an unforgettable experience for your taste buds. Serve it chilled for the best results and watch as it captivates your guests with every bite.
Ingredients
- 4 eggs
- 1 liter milk
- 200 g sugar (for the flan)
- 1 sachet vanilla sugar
- 1 pinch salt
- 150 g sugar (for caramel)
- 50 ml water
Instructions
- Begin by preparing the caramel: In a saucepan, combine 150 g sugar and 50 ml water. Cook over medium heat without stirring until golden brown. Quickly pour into a flan mold to coat the bottom.
- In a large bowl, whisk together the eggs, 200 g sugar, vanilla sugar, and salt until smooth.
- Heat the milk in a saucepan until just below boiling. Gradually add the hot milk to the egg mixture while whisking constantly.
- Pour the mixture into the caramel-coated mold.
- Preheat your oven to 180°C (350°F). Place the mold inside a larger baking dish filled with hot water (bain-marie) and bake for about 45 minutes.
- Once cooked, let cool at room temperature before chilling in the refrigerator for at least 4 hours.
- To serve, run a knife around the edges of the flan and invert onto a plate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 24g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
Keywords: For added flavor, consider infusing your milk with citrus zest or using flavored extracts such as almond or rum. If you prefer a more intense caramel flavor, allow the sugar to cook slightly darker before pouring it into the mold. This flan can be stored in an airtight container in the fridge for up to 5 days or frozen for up to two months.