Traditional Recipes 2

The origins of this
traditional egg custard date
back to centuries before
Christ to an egg-based dish
called Tyropatina. This
recipe used some basic
ingredients (milk, sugar,
eggs and vanilla to flavor)
to create an irresistible
dessert, appropriate for any
occasion.
• 500ml whole milk
• 4 large eggs
• 100gr sugar
• vanilla extract or vanilla
sugar
• Start by preparing the caramel. Put the sugar with a teaspoon of
water in a saucepan and place over low to medium heat. Avoid
stirring and keep an eye on the sugar as it dissolves and then
turns into an amber colour. Be careful not to overcook and burn
the caramel.
• Pour the caramel in a large flan mold or divide between
individual flan ramekins.
• In a large bowl, whisk the eggs and gradually add the milk. It is
preferable for the milk to be in room temperature or even slightly
warm.
• Pour the custard mixture over the caramel and place your mold
or ramekins in a deep oven tray. Pour hot water into the tray until
it reaches about halfway up the sides of the mold or ramekins.
CULTURAL HERITAGE:
hour.
CHERISHING THE PAST,
BUILDING THE FUTURE
• Carefully place the tray in a preheated oven and bake for an
• Make sure the flan is thoroughly chilled before unmolding. Dip
the mold or ramekins into hot water for a few seconds and
quickly turn upside down in your serving dish.
18