Flan au Lait
Serves 12
30 mins prep
120 mins cook
150 mins total
A creamy, custard-like dessert from Morocco with a rich caramelized sugar topping, perfect for Shavuot. This recipe is technique-based and results in a smooth flan that challenges any prior notion of flan being like a jiggly omelet.
0 servings
1: Preheat your oven to 250F. 2: In a saucepan, combine water and sugar to create caramel. Turn on medium-high heat and mix to incorporate sugar in water. Once sugar is dissolved, turn down the heat to low. 3: Do not mix or touch the mixture with a spoon while it caramelizes. Once brown, pour into your ramekins or large dish. 4: In another saucepan, combine milk, heavy cream, and vanilla. Mix and heat until just hot, then remove from stove. 5: In a mixing bowl, combine eggs, egg yolks, and sugar. Whisk until just combined. Slowly add the hot milk mixture while whisking. 6: Immediately pour through a tight sieve to remove any clumps. 7: Pour into your ramekins. Place your ramekins in a baking dish and fill halfway with water to create a water bath. 8: Bake for 1 hour 45 minutes to 2 hours. Cover and refrigerate overnight before eating. 9: To unmold, line a knife around the outer layer and flip onto a plate.
