Egg flan with heavy cream

Preparation

1. 1
   Step 1

   Preheat the oven to 180°C with top and bottom heat.

2. 2
   Step 2

   Coat the bottom of an oven-safe mold with the liquid caramel.

3. 3
   Step 3

   Beat 4 eggs in a large bowl until well combined.

4. 4
   Step 4

   Add 300 ml of heavy whipping cream to the bowl with the eggs.

5. 5
   Step 5

   Incorporate 200 ml of whole milk and 65 grams of sugar into the mixture.

6. 6
   Step 6

   Whisk everything gently until you have a homogeneous mixture without creating too much foam.

7. 7
   Step 7

   Pour the mixture into the previously caramelized mold.

8. 8
   Step 8

   Place the mold inside a larger oven-safe dish.

9. 9
   Step 9

   Fill the large dish with hot water until it covers half of the flan mold for the bain-marie.

10. 10
    Step 10

    Bake for 45 minutes until the flan sets.

    Timer · 45 min
11. 11
    Step 11

    Remove the flan from the oven and let it cool to room temperature.

12. 12
    Step 12

    Refrigerate the flan in the fridge for at least 4 hours before serving.

    Timer · 240 min
13. 13
    Step 13

    Unmold carefully by running a thin knife around the edges and serve.