John Myers
Flan – Caramel Pudding
The perfect flan – caramel pudding recipe with a picture and simple step-by-step instructions.
- 350 ml Milk
- 120 g Sugar
- 5 Pc. Eggs
- Put 2 tablespoons of sugar in a pan / saucepan and caramelize until the sugar is caramel-colored (I dissolved the sugar with a little water, but you can make it without it). Put the caramel in the prepared pudding or baking dish.
- Caramelize the 120 g sugar as well, do not let it brown, but only until the sugar pulls strings (move a little caramel between your thumb and forefinger and your fingers. Caution hot)
- Add the caramelized sugar to the milk and stir with the whisk and dissolve the sugar. Add the beaten and whisked eggs and continue whisking (the flan will be nice and airy with the whisk. If you don’t want that, use a fork).
- Pour the liquid into the pudding mold. Put the filled pudding tin in a saucepan with hot water and cook the pot with the pudding tin in the preheated oven at 190 degrees (convection) for about 45 minutes. Do not cover at first, but when the surface of the pudding takes on color, cover. Use a knitting needle to test whether the flan is ready.
- Take the pudding tin out of the water, let it cool down, remove the pudding from the rim of the vessel with a knife and place it on a plate (quickly, as liquid has formed) and cut into appropriate portions.
- You can of course use small pudding molds. Then you just have to repeat the procedure with the caramel according to the number of molds and then place the molds on a baking sheet filled with water in the oven and adjust the cooking time accordingly.
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