Egg flan with heavy cream
by Tavolino
A traditional Spanish dessert, this egg flan is enriched with heavy cream for an even creamier texture. It is ideal for any occasion and is easily prepared in a bain-marie in the oven.
Ingredients
- eggs 4
- heavy whipping cream (35% fat) 200 milliliters
- whole milk 300 milliliters
- sugar 65 grams
- liquid caramel for the mold
Preparation
- 1
Preheat the oven to 180°C with top and bottom heat.
- 2
Coat the bottom of an oven-safe mold with the liquid caramel.
- 3
Beat 4 eggs in a large bowl until well combined.
- 4
Add 300 ml of heavy whipping cream to the bowl with the eggs.
- 5
Incorporate 200 ml of whole milk and 65 grams of sugar into the mixture.
- 6
Whisk everything gently until you have a homogeneous mixture without creating too much foam.
- 7
Pour the mixture into the previously caramelized mold.
- 8
Place the mold inside a larger oven-safe dish.
- 9
Fill the large dish with hot water until it covers half of the flan mold for the bain-marie.
- 10
Bake for 45 minutes until the flan sets.
- 11
Remove the flan from the oven and let it cool to room temperature.
- 12
Refrigerate the flan in the fridge for at least 4 hours before serving.
- 13
Unmold carefully by running a thin knife around the edges and serve.