Making a condensed milk and vanilla flan is a tribute to simplicity and indulgence. The beginning of this recipe is marked by the creation of a golden caramel, which, once poured into the bottom of the mold,
promises a sweet and crunchy base. The preparation continues with the combination of beaten eggs, sweetened condensed milk and a touch of vanilla, which together form a homogeneous and creamy mixture, ready to be cooked.
Cooking in a bain-marie, a crucial step, ensures gentle and uniform heat, allowing the flan to set without cracking or burning. This ancestral method reveals the delicacy of the texture and the intensity of the aromas,
making this dessert a real delight. Once removed from the oven, the flan requires a resting period, allowing it to firm up and fully develop its palette of flavors.
The moment of unmolding is the moment of revelation, when the flan, inverted, lets its caramel topping flow, creating a striking contrast with the vanilla sweetness of the cream. This dessert, as elegant as it is tasty, is an invitation to share a moment of pleasure, where each spoonful is a journey to the heart of pastry tradition.
Thus, the condensed milk and vanilla flan stands as a celebration of gluttony, a timeless classic that crosses the ages to delight the palate. Its realization, far from being complex, is an ode to the joy of cooking, offering everyone the possibility of creating a dessert full of sweetness and refinement.
Ingredients :
For the flan:
4 eggs
1 can of sweetened condensed milk (about 397g)
1 teaspoon vanilla essence
For the caramel:
100g sugar
2 tablespoons of water
Preparation :
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