FLAN

Flan (or flam as it is known in Catalan) is a dessert that needs no introduction because it is known worldwide. Its main ingredient, egg, was already consumed centuries before Christ. The Romans copied the formula from the Greeks. In the Middle Ages, it was popular for Lent, when meat could not be eaten, when the “flado” (in Latin cake, flat object) of curdled eggs appeared, which could be both sweet and savoury.

In both France and Spain, it was served as a dessert, turning it over and adding a caramel sauce, at which point it became known as « flam ».

The recipe is the traditional one with sugar, vanilla and cinnamon. When you are making it, to find out whether the flam is already cooked prick it with a needle. If it comes out easily, they can be removed from the oven. The flam should be formed when the mixture is warm. That way it doesn’t stick to the mould or get lumpy.

RECIPE

Preparation for 4 people:

First, prepare the caramel by dissolving the sugar with a few drops of water in a frying pan without burning it.

Spread it into the moulds and let them cool.

Separately, heat the milk with the lemon and vanilla or cinnamon.

Separate 2 egg yolks and beat the rest in a bowl.

Beat the two yolks with the sugar and add everything to the milk, while mixing with a blender.

When the mixture is warm, fill the moulds, without covering them completely.

Finally, place the moulds on a baking tray in a bain-marie for 45 minutes at 85°. Let them cool and there you have the perfect touch of sweetness to finish a good meal.