Ingredients
Egg Flan
6 eggs
2⅓ cups whole milk ( 570 ml )
1¼ cup sugar ( 250 gr )
Caramel Sauce
2 tablespoons sugar
1 teaspoon water
Instructions
Preheat the oven to 356°F ( 180°C ).
Caramel Sauce
In a saucepan, add sugar and water over high heat. Gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in the 6 mini flaneras, or flan ramekins.
Egg Custard
In a bowl, stir 6 eggs with a fork or a whisk on low speed.
Add in milk and sugar to the egg mixture. Keep stirring on low speed until combined.
Pour the mixture into the previously caramelized floras.
Bain-Marie
Place the flan ramekins in a glass baking dish and fill it with enough boiling water to reach halfway up the sides of the flaneras.
Cover them with aluminum foil.
Bake for 35 minutes.
Chilling Time
Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà… you have made a delicious flan that will take you back to your childhood!