Easy Egg Custard Flan Recipe

  Swallow Hill Farm      Sep 11, 2018

Someone once said "Life is uncertain; Eat desert first." I totally agree with that philosophy. What could be better than making a delicious desert using Swallow Hill Farm's naturally raised free range chicken eggs?

I have been searching for a great but simple egg custard flan recipe for a while but could never find one that was simple and delicious. If you are looking for a egg custard flan recipe that doesn't require special ingredients or unnatural additives, here it is! All you need is naturally raised free range chicken eggs, pure cane sugar, a vanilla bean and whole milk. You can use vanilla extract but vanilla from the bean is best.


FLAN/CUSTARD PUDDING (simple but delicious)

Easy Flan, Egg Custard

 

RECIPE
Makes 5-6 Ramekins

INGREDIENTS:
1 Cup Sugar
4 Tbsp Water
2 Cups Whole Milk
7 Large Free Range Chicken Eggs
1 Vanilla Bean

DIRECTIONS:

Custard/Flan Portion:
1. Combine 2 Cups of Whole Milk with ½ Cup of Sugar into a medium pan.
2. Add one split vanilla bean to milk mixture.
3. Cook milk and sugar mixture over medium heat without boiling until sugar is dissolved.
4. When done, set aside to steep and cool (at room temperature).

Egg Portion:
1. In a separate bowl, beat 7 Eggs until evenly combined. Avoid creating bubbles or froth.

Preheat Oven to 300 degrees F

Caramel Portion:
1. Grease 5-6 ramekins with butter.
2. Cook ½ Cup Sugar with 4 Tbsp water in a heavy non-Teflon pan until medium brown.
3. Pour even amounts immediately into the bottom of the greased ramekins.

Combine:
1. Slowly add milk mixture to eggs while whisking continuously.
2. Pour combined mixture through a fine strainer into an easy-pour pan or container.
3. Pour mixture evenly into prepared ramekins

Cook:
1. Place filled ramekins into a baking dish.
2. Cover each ramekin with aluminum foil to prevent the surface from drying out and becoming brown.
3. Fill baking dish with hot tap water until water is half way up the side of ramekins.
4. Convection Bake at 300 degrees F for approximately 40 minutes until centers are firm. The water should not boil.

Cool:
1. Remove baking dishes from oven and cool for 10 minutes.
2. Remove covered ramekins from baking dishes and place on cooling rack.

To Serve Warm:
Run knife around the edges. Place a serving dish on top of the pudding molds and turn upside down. Place hardened caramel drizzle on top. Serve warm and Enjoy!

To Serve Cold:
Once you remove the pudding molds. From the tray and set on a cooling rack. When cool, transfer to the fridge overnight. Place hardened caramel drizzle on top. Serve cold and Enjoy!

 

 

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