Traditional Egg Flan

A timeless classic: smooth, creamy and made with simple ingredients. A recipe where eggs take centre stage.

Ingredients — Serves 6

• 4 eggs

• 500 ml whole milk

• 100 g sugar

• 1 teaspoon vanilla extract (optional)

For the caramel

• 80 g sugar

• 2 tablespoons water

Method

1. Preheat the oven to 180°C.

2. Prepare the caramel by heating the sugar and water until golden. Pour it evenly over the base of the flan mould.

3. Gently whisk the eggs and sugar together, avoiding incorporating too much air.

4. Add the milk and vanilla and mix until smooth and well combined.

5. Pour the mixture into the caramel-lined mould.

6. Place the mould in a baking tray filled with hot water and bake in a water bath (bain-marie) for approximately 45–50 minutes, until the flan is set but still has a slight wobble in the centre.

7. Allow to cool, then refrigerate for at least 4 hours before turning out of the mould.

💡 Tip: Avoid over-whisking the mixture. This will give your flan a smoother, creamier texture with fewer air bubbles.

Time: 1 hour + 4 hours chilling · Difficulty: Easy · Servings: 6