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Homemade flan<\/strong> is one of those desserts that never go out of style. Its smooth texture, vanilla flavor and shiny layer of caramel make it a must-have classic on many tables. Best of all, unlike what many think, making flan at home is surprisingly simple<\/strong> and doesn’t require advanced cooking skills.<\/p>\n\n\n\n With just a few basic ingredients that you probably already have at home, you can prepare a homemade flan that has nothing to envy to the one from the bakery. It is ideal to close any meal with a sweet and comforting touch.<\/p>\n\n\n\n For the caramel:<\/strong><\/p>\n\n\n\n In a frying pan or saucepan over medium heat, place the 100 grams of sugar with a few drops of water. Do not stir with a spoon; Simply move the pan gently so that the sugar melts evenly.<\/p>\n\n\n\n When the sugar turns a golden amber color (without burning), quickly pour the caramel into the bottom of the flan mold, covering the entire base well. Watch out for burns: hot candy is very dangerous. Let cool and harden while you prepare the flan mixture.<\/p>\n\n\n\n In a large bowl, beat the eggs with the sugar until well integrated, but without foaming. Then I added the milk and vanilla essence, and mix gently.<\/p>\n\n\n\n It is important that the mixture does not form too much foam so that the flan is smooth and without bubbles.<\/p>\n\n\n\n I poured the flan mixture over the pan with already hardened caramel. If you want, you can pass the mixture through a sieve to ensure a finer texture.<\/p>\n\n\n\n Place the mold in a larger dish with hot water (double boiler), and take everything to the preheated oven at 160 \u00b0C \u2013 170 \u00b0C<\/strong> for approximately 50 to 60 minutes<\/strong>.<\/p>\n\n\n\n You know that the flan is ready when you prick it with a toothpick or knife, it comes out clean.<\/p>\n\n\n\n Remove from the oven and let cool to room temperature. Then, take it to the refrigerator for at least 4 hours (ideal from one day to the next).<\/p>\n\n\n\n To unmold, run a knife around the edges, place a plate on top of the mold and turn carefully. The caramel will fall and cover the flan.<\/p>\n\n\n\n Homemade flan is one of those desserts that never go out of style. Its smooth texture, vanilla flavor and shiny layer of caramel make it a must-have classic on many tables. Best of all, unlike what many think, making flan at home is surprisingly simple and doesn’t require advanced cooking skills. With just a few […]<\/p>\n","protected":false},"author":3,"featured_media":26183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-26182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\nHow to prepare homemade flan<\/h2>\n\n\n\n
What will you need?<\/h3>\n\n\n\n
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Step by step to prepare homemade flan<\/h3>\n\n\n\n
1. Prepare the caramel<\/strong><\/h4>\n\n\n\n
2. Prepare the flan mixture<\/strong><\/h4>\n\n\n\n
3. Pour the mixture<\/strong><\/h4>\n\n\n\n
4. Cook in a double boiler<\/strong><\/h4>\n\n\n\n
5. Let cool and unmold<\/strong><\/h4>\n\n\n\n
Useful tips<\/h2>\n\n\n\n
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