Ingredients:
- 1 broken dough
- 3 eggs and one yolk (size L)
- 1 liter of milk 190 grams of sugar
- 120 grams of corn starch
- 400 ml vanilla flavored cream
Preparation:
_ Start by putting the whole three eggs with the yolk in a plate and beat them as if they were tortillas.
_ Separate part of the milk in a bowl, equivalent to a cup. Put cornstarch in it and mix with the stalks until well dried and there are no pieces.
_ Now add sugar, mix again and also incorporate beaten eggs and vanilla flavor (quantity to taste, I usually put 2 tablespoons for this flan) and beat again until everything is well combined.
_ Put a pan with the remaining milk and cream on the fire. When it’s brought to a boil, lower the heat and add the mixture you just made to the bowl.
_ Continue cooking on low heat and continuously stirring with the stems so that lumps do not form and the dough does not stick to the bottom of the pan. Leave on the fire for 10 or 15 minutes, just for the maya to thicken and have a cream-like texture. At this moment, remove from fire and allow to cool while preparing the mold with the batter.
_ I use a circular mold of about 24 cm in diameter and removable, so it’s easier to take it apart. Place the broken dough in the mold, taking care not to break it, adjusting it as much as possible on the edges and removing the remaining part. Once we have installed it correctly in the mold, poke in the bottom with a fork to make sure it doesn’t blow up in the oven.
_ Just pour the cream you prepared on the crumbled dough and it will already be soaked. Place the mold in the oven, which must be preheated at 190-200oC, until the cream and the dough are golden brown. Every oven is different, but in my case the flan took about 50 minutes to prepare, after which the flan was golden and the batter was cooked.
_ Although it may appear that the flan is still soft on the top and shaky a little, keep in mind that this flan must rest well to compl