THE BLENDS DIET TREATS: 2. FLAN DE HUEVO DE VALENCIA
2. FLAN DE HUEVO DE VALENCIA
This has been a recent passion of mine, the flan de huevo (egg flan) is a traditional Spanish dessert that apparently many people make at home. They never did at my home and I had no idea how simple and delicious it is. It contains eggs, milk and in my version, coconut sugar. It’s exquisite, moorish and full of protein. You do need to wait to eat it though (almost an hour in the oven, then setting, then setting in the fridge for 3 hours) so better to make a stash a day in advance.
I make them only for myself so I do 4 flans at a time. I use these quantities and whisk it all together:
320ml of milk
50grams of coconut sugar
Then I heat up coconut sugar with the juice of half a lemon, almost boiling but not quite, stirring with a wooden spoon until I get a caramel texture. Act quickly cause it sets: Cover the bottom of the individual flan molds with the caramel.
I pour the mixture for the flans on top
Heat up the oven to 190 degrees Celsius
Place the molds, on a large, deep, oven-safe container. Then carefully fill in this container with water, up to almost the level of the molds. So the flan moulds are submerged in water (but not so much that the water goes into them!)
Bake for 45minutes
Turn off the oven. Let them set for one hour outside of the oven until they cool down. Put them into the fridge. Refrigerate them for at least 3 hours.