Flan

Dessert · Uruguayan classic.

Ingredients

• 100g Sugar
• 350g Milk
• 45g Sugar
• 1 Vanilla pod
• 4 Egg Yolks
• 2 Egg
• To taste Dulce de leche

Method

1. Fry — For the caramel place 100 grams of sugar in a frying pan without any fat and melt on medium heat.
2. Stir — Try not to stir with a spoon, but swirl the pan itself.
3. Continue cooking — Let melt until you have an amber color and sugar is fully melted.
4. Continue cooking — Fill the bottom of four flan containers with it.
5. Continue cooking — Caramel will harden immediately, so you need to be fast.
6. Continue cooking — My containers yield about 120 milliliters each. 2
7. Preheat the oven — Preheat oven to 150 degrees Celsius and look for a casserole or container all your four flan containers fit into. 3
8. Heat the pan — Heat milk with 45 grams of sugar and the cut and scraped out vanilla pod.
9. Bring to a boil — The milk does not need to boil, just needs to be heated.
10. Stir — Take out vanilla pod after a few minutes. Meanwhile stir the egg yolks and eggs gently, try not to incorporate any air in it.
11. Mix together — Them pour milk-mix into egg-mix and again only stir very gently.
12. Continue cooking — Pour into prepared flan containers and place these into your casserole or container.

More Uruguay recipes

• Beef Empanadas
• Chivito sandwich
• Chivito uruguayo
• Chocolate alfajores
• Chocolate empanadas
• Postre Chajá