Egg custard with cream and love.

Introducing our delicious egg flan with cream, a smooth and creamy dessert, garnished with delicate sugar hearts. Each bite combines the sweetness of caramel with the smoothness of whipped cream, creating an irresistible experience. Perfect for celebrating special moments with a touch of love in every detail.

Ingredients:

For the caramel:

100 g sugar
2 tablespoons of water

For the flan:

500 ml whole milk
5 eggs
150 g sugar
1 teaspoon vanilla extract

For the whipped cream:

200 ml whipping cream (heavy cream)
2 tablespoons icing sugar (icing sugar)
1 teaspoon vanilla extract

For decoration:

Confectionery in the shape of hearts

Elaboration:

1. Prepare the caramel:

In a saucepan, place the sugar and water over medium heat.
Allow the sugar to melt and caramelise to a golden colour (do not stir too much to avoid crystallisation).
Pour the caramel into the bottom of individual flan moulds, tilting the moulds so that the caramel evenly covers the bottom. Allow to cool and harden.

2. Prepare the flan:

Preheat the oven to 180°C.
In a large bowl, beat the eggs with the sugar until well blended and slightly frothy.
Heat the milk in a saucepan until it comes to the boil, but does not boil. Remove from the heat.
Slowly add the hot milk to the egg-sugar mixture, whisking constantly to prevent the eggs from cooking.
Add the vanilla extract and mix well.
Pour the mixture into the individual moulds over the hardened caramel.

3. Bake:

Place the moulds on a deep baking tray and fill the tray with hot water until it reaches halfway up the moulds (bain-marie).
Bake for approximately 45-60 minutes, or until the flan is firm and a knife inserted in the centre comes out clean.
Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

4. Prepare the whipped cream:

In a chilled bowl, whip the whipping cream with the icing sugar and vanilla extract until stiff peaks form.

5. Serve and garnish:

To unmould the flans, run a knife around the edges of the moulds and turn out onto an individual plate. The caramel will spill over the flan.
Surround the flan with a generous dollop of whipped cream.
Decorate the top of the flan with confectionery in the shape of hearts, as shown in the picture.

Advice:

You can add a pinch of salt to the caramel to give it a deeper flavour.
If you don't have heart-shaped confectionery, you can use any other decoration you prefer.
Children love it.

Enjoy your delicious egg flan with cream and love!