the next day. The success of the baker’s flan depends on the quality and simplicity of the ingredients.
Milk
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Use whole milk for a rich and creamy texture. Semi-skimmed milk can be used, but the flan will be less melt-in-your-mouth.
Eggs
Eggs provide structure and color. The more yolks, the more golden and flavorful the flan will be. Regular white sugar is sufficient, but you can add a little vanilla sugar to enhance the flavor.
Vanilla
Vanilla is the heart of flan. A split vanilla bean infused in milk gives it an incomparable aroma. Alternatively, a good vanilla extract can be used.
The Dough
Traditionally, baker’s flan is based on shortcrust pastry, but some prefer puff pastry for extra crispiness.
Ingredients for a flan serving 8 to 10
1 shortcrust pastry (or puff pastry)
1 liter
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