EGG YOLK FLAN RECIPE RECIPES

FLAN II RECIPE | ALLRECIPES

Flan II Recipe | Allrecipes image

The best dessert ever invented!!

Provided by Bobby Kleinveld

Categories Spanish Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

½ cup white sugar
2 cups milk
2 eggs, beaten
2 egg yolks, beaten
⅜ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

Nutrition Facts : Calories 292.4 calories, CarbohydrateContent 49.9 g, CholesterolContent 205.2 mg, FatContent 7.1 g, ProteinContent 8.5 g, SaturatedFatContent 3.1 g, SodiumContent 89 mg, SugarContent 49.7 g

EASY EGG CUSTARD RECIPE - EPICURIOUS

Easy Egg Custard Recipe - Epicurious image

This classic dessert remains a standout for its sophisticated yet mild flavor and its creamy texture. Ideally sized for a kids' snack but worldly enough for a dinner party, it takes just 15 minutes of prep time and can be stored in the refrigerator, covered, for up to 3 days. (It's even better the afternoon after you've made it.)

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
Freshly grated or ground nutmeg

Steps:

1. Preheat oven to 300°F.
2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
9. Let the custard cool in the water bath for about 2 hours before serving.

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