Flan Spanyol

Name: Flan Spanyol
Cuisine: spanish
Ingredients: 200 g granulated sugar (for caramel); 60 ml water (for caramel); 1 liter whole milk; 200 g granulated sugar (for custard); 6 large eggs; 4 large egg yolks; 1 vanilla bean, split and scraped (or 2 tsp vanilla extract); 1 strip lemon zest (5 cm, no white pith); 1 strip orange zest (5 cm, no white pith); Pinch of fine sea salt

MBG-eligible

Spanish Flan

Flan Spanyol — Photo: Angeldm, CC BY-SA 3.0 · wikimedia-commons

Ingredients

200 g granulated sugar (for caramel)
60 ml water (for caramel)
1 liter whole milk
200 g granulated sugar (for custard)
6 large eggs
4 large egg yolks
1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
1 strip lemon zest (5 cm, no white pith)
1 strip orange zest (5 cm, no white pith)
Pinch of fine sea salt

Instructions

1In a heavy saucepan, melt 200 g sugar with 60 ml water over medium heat without stirring; swirl pan until amber caramel forms, then immediately pour into 22 cm flan mold, tilting to coat bottom evenly.
2In a separate pot, heat milk with vanilla bean (pod and seeds), lemon zest, and orange zest until just simmering; remove from heat, cover, and infuse 15 minutes.
3Whisk eggs, yolks, 200 g sugar, and salt in a large bowl until pale and slightly thickened.
4Discard zest and vanilla pod from milk. Gradually ladle hot milk into egg mixture while whisking constantly to temper.
5Strain custard through a fine sieve into a jug, then carefully pour into caramel-lined mold.
6Place mold in a deep roasting pan; pour boiling water halfway up sides of mold. Bake at 160°C (320°F) for 50-60 minutes until set but still slightly wobbly in center.
7Remove from water bath; cool to room temperature, then refrigerate uncovered at least 4 hours or overnight.
8To serve, run a thin knife around edge, place plate over mold, and invert quickly. Spoon any remaining caramel over flan.

Source: llm-generated