simple french "flan aux oeufs" (egg custard cream)

I miss simple french foods, and some are almost impossible to find in japanese supermarkets. Here is a very simple dessert that is actually quite similar to japanese purin (プリン), but there is definitely a slighy difference in the taste! It is also cheaper and healthier to make yourself, and almost impossible to fail.

Things you will need for 2 portions

• individual baking dishes (ramequins)
• 2 eggs
• 330mL of milk
• 40g of sugar
• (optional) vanilla sugar, extract or any other aroma for customization!

recipe

• preheat your oven at 150°C (or 180°C if your oven if weak like mine)
• beat the eggs in a bowl and leave them for now. The bowl should be large enough to contain the milk as well.
• put the milk, sugar and aroma in a pot and bring to a boil. When it starts simmering, turn off the heat completely.
• wait 2 minutes for the milk to reduce in heat, and then slowly poor the milk into the eggs, little by little, while mixing well at the same time. If you poor too fast, what you will get is a strange omelette mixture and not a flan!
• poor the flan mixture into individual ramequins
• take a larger dish, half fill it with water and place your ramequins inside. This will create a bain-marie (water bath) for cooking in the oven!
• bake for 45 minutes at 150°C, adjusting the time depending on the size of your dishes. We can say it is done when the top doesn’t move like a liquid!
• (optional) You can rise the temperature for 5 minutes at the end to obtain a nice colour on the surface of your flan. bain-marie example

my result

I was very happy to rediscover the taste of the french flan. I will definitely do it again and try to archive more simple recipes for future reference.