Silky smooth, rich, and topped with a beautiful golden caramel, this Caramel Egg Pudding (Flan) is a timeless dessert that’s easier to make than you think! Whether you’re serving it after a family dinner or for a special occasion, this creamy treat is sure to impress. Try it and let us know how it turns out! #FoodFusion #HappyCookingToYou #ClassicFlan #EggPudding #DessertRecipe
Ingredients:
-Sugar ½ Cup
-Anday (Eggs) 5
-Anday ki zardi (Egg yolks) 2
-Cream ⅓ Cup
-Condensed milk 1 Can (397g)
-Vanilla essence 1 tsp
-Iodized Himalayan pink salt 1 pinch
-Doodh (Milk) warm 500ml
-Hot water as required
Direction:
-In a pan, add sugar & let it caramelize on low flame for 4-5 minutes or until light golden, do not over caramelize.
-Immediately pour it to a baking pan (8 inches), quickly tilt the pan to coat the bottom & let it rest for 15-20 minutes or until set.
-In a bowl, add eggs, egg yolks, cream, condensed milk, vanilla essence, pink salt & whisk well.
-Add warm milk & whisk well.
-Take a sieve & strain mixture (to remove any lumps) over the caramel.
-Cover with aluminum foil, place it over a hot water bath.
-Bake in a preheated oven at 170 C for 1 hour
-Take it out of the oven, let it cool at room temperature then refrigerate for 4 hours or overnight.
-When ready to serve, run a knife around the edge & then invert onto a serving plate, smack the top of the pan to loosen the flan & then lift up the cake pan, slice it up & serve!
