Flan the huevo, a dessert, a traditional local Spanish

The closest Swedish equivalent of the flan is as soon as crème brûlée. It's little facts to make, but it is well worth it.
¡Qué aproveche!

Flan de huevo, here cooked in helping shape

This is needed for 4 people:

• 5 eggs
• 1/2 liter milk
• 5 tbsp stösocker to pudding and a deciliter of caramelization, that the brown "glaze".
• 1 cinnamon stick
• 1 teaspoon vanilla or vanilla bean
• Possibly a few drops of lemon

Start with caramelization: Pour about 1 cup granulated sugar in a skillet. Heat over low heat, stirring constantly. "Glaze" is ready when the sugar has melted and is golden brown, it may not be burned at!

Pour the caramelized sugar in an ovenproof pudding mold or small individual molds which rotate until bottom and edges are covered.

Here's how:

1. Preheat the oven to 175 degrees.
2. Boil the milk with cinnamon and vanilla bean.
3. Beat the eggs and 5 tablespoons sugar well in a separate bowl. Add the row a few drops of lemon.
4. Remove the cinnamon and vanilla bean (if not vanilla sugar) from the milk and whisk the milk into the egg mixture.
5. Pour egg mixture into the pudding mold / molds.
6. Bake at the bottom of the furnace in a water bath (manner the molds in a larger form oven-proof water). The water should cover just over half the mold / molds.
7. The pudding is ready when it is set, after about 30-40 minutes. Test by sticking a knife in the pudding, if nothing sticks to the blade is finished pudding.
8. Let the pudding cool slightly, then turn it off Turn out on a platter.

Last updated: 2005-01-29

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