Egg flan in casserole, traditional dessert recipe

If there is a dessert that represents all the women in my family, it is the egg custard. My grandmother and my mother made it in a pressure cooker, but since I am not a fan of this system, I will show you how to make a homemade egg custard in a traditional casserole.

It is a very simple recipe and if you do it right now, it will be ready quickly. Surely your family will keep their eyes open when they see that you have made a delicious egg custard without any effort. I hope you like it!


For 12 people
  • Sugar for caramel 200 g
  • Water 15 ml
  • Lemon juice 10 ml
  • Eggs 10
  • Egg yolks 2
  • Custard sugar 240 g
  • Milk 1 l
  • Vanilla optional

How to make egg custard in casserole

Difficulty: easy
  • Total time 1 hour
  • Elaboration 15 m
  • Cooking 45 m

We start making the caramel and for this we place the sugar in a saucepan, over the water, and without stirring, heat over medium heat. We are turning the saucepan as we see that the sugar dissolves and takes color little by little. When all the sugar is dissolved and the caramel has a slightly golden hue, add the lemon juice drops, stir and remove from the heat.

Caramelize the container or flanera distributing the caramel over the entire surface. Be very careful with the caramel since it reaches very high temperatures and burns a lot. For the flan we mix the eggs and the yolks with the sugar with the milk.

When the caramel has solidified pour the strained cream into our flanera and cover with the lid or silver foil. We introduce in a high and wide casserole, and with care, helping us with a funnel for example, we put warm water in the bottom of the casserole until it covers more or less half of the pan.

We put the lid on the pan and put on medium low heat, from 1 to 9, more or less to 3-4, making sure that the water does not boil. We cook the flan for about 45 minutes and check the cooking point of the flan: the edges should be stiff and the center should shake slightly.

We turn off the heat, remove the flan from the casserole and let it cool down to room temperature before refrigerating. The next day we unmold on a tray (if the flan resists a bit we will pass the edge of a knife over the edge) and serve.

With what to accompany the egg custard in casserole

The egg custard in a casserole must be made the day before consumption. The advisable thing is that once cold it is refrigerated all night, so that it gains consistency, flavor and we can take it very cool. We can accompany it if we want cream, fruit, ice cream or whatever we like best. Although by itself it is slowly dying.

Tags:  Fish Vegetables And Legumes Desserts 

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