Local name: Flan de huevo casero
Homemade Spanish egg flan: milk, eggs and vanilla baked in a water bath under a golden caramel, smooth and free of holes.
Photo: Popo le Chien, CC BY-SA 3.0
Egg flan is a fixture of Spanish kitchens, served at the end of a meal at home as much as in restaurants. Four ingredients are enough; a gentle oven and the water bath do the rest.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
It cooked too hot or too long, and the water inside it started to boil. Keep the oven at 160 °C, never let the water bath boil and take the flan out while the centre still trembles slightly.
Caramel hardens as it cools, then melts back into a sauce in contact with the custard during baking and chilling. A flan rested for at least 4 hours turns out with its sauce.
Yes, with a fairly rich unsweetened plant milk such as oat or soy. The eggs are still essential: they are what sets the custard.
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