Recipe by: Valy Ponthoreau

Source: Family recipe

Serves: 8

Ingredients (Caramel, Double Quantity)

  • 500 g sugar
  • 125 ml +250 ml boiling water
  • 1 Tbsp lemon or vinegar

Ingredients (Flan)

  • 10 eggs, normal size
  • 1 liter whole milk
  • 1 tsp vanilla extract
  • 2-3 Tbsp sugar (optional)

Instructions (Caramel)

  • Put the sugar, 125ml water and 1 Tbsp of lemon/vinegar in a pot.
  • Cook until light brown
  • Remove from the heat and add carefully the remaining water (250ml). (Tip: to minimize the risk of spitting, you can pour in boiling water.)
  • Pour the caramel in a cake pan or ovenproof ramequins

Instructions (Flan)

Preheat oven 180C (350 F)

  • Mix the eggs with the milk, vanilla extract and sugar
  • Pour the mix on the cooled caramel
  • Bake in the oven in bain-marie (double boiling) for 1h
  • Let it cool and store in the fridge

Download PDF here: French Flan with Caramel Valy Ponthoreau

 

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