Egg Flan (Québec Flan d’œuf)

The flan d'œuf or crème brûlée is a classic and delicious dessert, prepared with fresh eggs from four casseroles. This simple recipe calls for ingredients such as milk, sugar, vanilla, and eggs, all mixed together and gently baked in the oven until set and rolled over to reveal a smooth, creamy texture.

6 whole eggs
4 cups milk (1 L)
sugar (100 g)
pure vanilla extract

Cook the sugar and water in a saucepan over medium-high heat without stirring.

As soon as the caramel turns dark blond, remove the pan from the heat. Pour it into a baking dish to a thickness of 2-3 mm.

Let cool to room temperature.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a saucepan, heat the milk and the vanilla bean split lengthwise over medium heat.

When it boils for the first time, turn off the heat.

Mix the eggs and sugar in a bowl. Gradually pour in the boiling milk, whisking constantly.

Pass this preparation through a fine sieve and skim carefully.

Pour the preparation into the dish containing the caramel and bake it in a bain-marie for 50 minutes.

Check for doneness with the tip of a knife (it should come out clean when inserted into the cream).

Then leave to cool out of the oven and put the dish in the refrigerator for 4 hours.

Before unmolding, pass the blade of a small knife against the sides of the dish.