To prepare a delicious flan, it is essential to start at least three hours in advance, but ideally, you should prepare the dough the night before. We start by placing the flour in a large bowl, adding a teaspoon of sugar. We mix the dry ingredients well to homogenize them. Butter is a crucial element in this recipe; it should be pliable but cold, so that it can be easily integrated into the dough. We cut it into small cubes and place it over the flour. We then use our hands to mix the two ingredients, rubbing them between our palms. The goal is to achieve a texture similar to sand, which will give the dough a perfect consistency.
Once we have achieved this texture, we gradually add cold water, mixing continuously until the dough becomes non-sticky and pliable. We form a ball from the dough that we will work on a piece of parchment paper, shaping it to fit the dish in which we will bake the flan. Once we have achieved the desired shape, we place the dough with the paper in the dish and refrigerate it for a minimum of two hours. This step is essential, as it allows the dough to harden and become easier to handle.
While the dough cools, we prepare the flan cream. In a saucepan, we put the milk and the vanilla pod cut in half, making sure to remove the seeds. We also add the vanilla sugar, then place the saucepan on the heat, being careful to stir constantly to avoid burning the milk. Separately, in a bowl, we mix the egg yolks with the powdered sugar and cornstarch until the mixture becomes homogeneous and whitish in color.
When the milk is nearly boiling, we start to slowly pour it over the egg mixture, stirring continuously to avoid the egg yolks from coagulating. Once we finish adding the milk, we remove the vanilla pod and transfer the mixture back to the saucepan. Here, over low heat, we continue to stir constantly until the cream thickens. It is important to be careful and not let the cream boil; otherwise, we risk ruining the texture.
After the cream has reached the desired consistency, we set it aside to cool. Once the dough has been in the refrigerator for enough time, we take it out and fill it with the cooled cream. We bake the flan in a preheated oven at 200-210 degrees Celsius until the surface becomes golden and slightly firm. After baking, we remove the flan from the oven and let it cool on a rack to avoid condensation.
Finally, after it has completely cooled, the flan can be unmolded and served. It is a refined dessert, perfect for any occasion. Enjoy!
Once we have achieved this texture, we gradually add cold water, mixing continuously until the dough becomes non-sticky and pliable. We form a ball from the dough that we will work on a piece of parchment paper, shaping it to fit the dish in which we will bake the flan. Once we have achieved the desired shape, we place the dough with the paper in the dish and refrigerate it for a minimum of two hours. This step is essential, as it allows the dough to harden and become easier to handle.
While the dough cools, we prepare the flan cream. In a saucepan, we put the milk and the vanilla pod cut in half, making sure to remove the seeds. We also add the vanilla sugar, then place the saucepan on the heat, being careful to stir constantly to avoid burning the milk. Separately, in a bowl, we mix the egg yolks with the powdered sugar and cornstarch until the mixture becomes homogeneous and whitish in color.
When the milk is nearly boiling, we start to slowly pour it over the egg mixture, stirring continuously to avoid the egg yolks from coagulating. Once we finish adding the milk, we remove the vanilla pod and transfer the mixture back to the saucepan. Here, over low heat, we continue to stir constantly until the cream thickens. It is important to be careful and not let the cream boil; otherwise, we risk ruining the texture.
After the cream has reached the desired consistency, we set it aside to cool. Once the dough has been in the refrigerator for enough time, we take it out and fill it with the cooled cream. We bake the flan in a preheated oven at 200-210 degrees Celsius until the surface becomes golden and slightly firm. After baking, we remove the flan from the oven and let it cool on a rack to avoid condensation.
Finally, after it has completely cooled, the flan can be unmolded and served. It is a refined dessert, perfect for any occasion. Enjoy!
Ingredients
Dough: 125g of flour 1 teaspoon of sugar 90g of butter 40g of water in which you dissolved 1/2 teaspoon of salt (you read g correctly, that's how I found the recipe) Cream: 2 eggs (~53-60g each) 120g of powdered sugar 50g of cornstarch 1 pinch of salt 500ml of milk 1 vanilla paste + 1 vanilla sugar