THE BEST EGG FLAN
A dessert that dazzled us and reminded us of wonderful childhood memories… Egg flan remains a great classic of French cuisine.
Ingredients for the caramel:
Ingredients for the cream:
1 vanilla pod
7 egg yolks
1L whole milk
In a saucepan, cook the caster sugar and water until you get a nice blond color around 180°C. Pour the caramel into a mould
Preheat the oven to 120°C. In a saucepan, bring the milk, cream, sugar and vanilla, split in half and scraped, to a boil.
As soon as it boils, cover for 10 minutes to let the vanilla infuse. Pour over the egg yolks, whisking constantly.
Pour the mixture into your mould. Cook in a bain-marie for 1 hour at 120°C. Leave to cool overnight. To be enjoyed immediately and without moderation!