Cookie flan or whatever you want

How many times have you ordered a flan for dessert at a restaurant?

That velvety cream dessert that with only 3 ingredients is soft and silky in the mouth. The recipe I bring you today is with cookies but I also leave you the classic recipe, the z cheese recipe and all my tricks so that you can touch the sky with the tips of your fingers.

You can use the mold you prefer, although the best ones are glass or metal. I love to make it large and use a glass mold, but today I preferred to make it in individual molds so you can see that it also turns out perfect.

It is very important that the oven is preheated to 180ºC for at least 20 minutes with heat up and down (because the air function can generate bubbles and dry out the surface). In this way we will obtain a uniform flan without grooves.

Finally, once set, you must let it cool completely in the water bath until it is at room temperature before placing it in the refrigerator for a minimum of 3 hours or up to 3 days, well wrapped in plastic wrap.

Ingredients

For the caramel:

• 115 g granulated sugar
• 60 ml water
• 1 teaspoon of lemon juice

For the flan:

• 100 g of biscuits (or mascarpone cheese, or cream or milk)
• 500 ml milk
• 370 g condensed milk (1 small can)
• 4 eggs
• 1 teaspoon pure vanilla extract (optional)

Directions

We preheat the oven with heat up and down to 180 ºC.

For the caramel to come out well, it is important to put the sugar in the center and pour the water little by little into the center without letting the sugar go to the sides. We add a little lemon so that it does not crystallize and become soggy while we brown it. And we cook it over high heat without touching the saucepan until the sugar begins to caramelize. We will know that it is caramelizing when it begins to bubble and the color begins to brown slightly. At this point we can move the saucepan.

At that moment we turn off the heat and let it rest in the saucepan until it finishes browning. We put it into the mold. We move the mold to distribute it well but we have to be careful because the mold is hot from the caramel. We put the mold on a baking tray

We beat the eggs and add the milk, the cookies and the sugar with the vanilla and beat everything. We strain and pour the mixture into the mold. We fill the tray with hot water up to half. This creates a uniform temperature and the flan will bake evenly without the eggs overcooking and leaving us with a hard flan.

We bake at 180ºC for 22-25 minutes if they are small molds and at 200ºC for one hour and 20 minutes if they are a large mold. At that moment you have to prick it to see if it has completely set. If it has not done so, we will check every 5 minutes until a toothpick inserted into it comes out clean.

We let it cool completely in the tray and when the water is no longer hot, we take the mold, cover it with plastic wrap and let it cool completely in the refrigerator for about 2 hours.

When we are going to serve it, we run a knife along the edge of the flan, cover it with a small plate or a large platter, depending on the size of the mold, and turn it over as if it were a tortilla.

We serve with cream or with a biscuit but it will also be delicious as is.

Tips and Tricks

• The oven must be preheated for at least 20 minutes (while we prepare the recipe) with heat up and down because the air function can generate bubbles and dry out the surface.

• For it to set well, it is important that the water in the bain-marie is hot and then once it has set, you must let it cool completely in the bain-marie before placing it in the refrigerator for a minimum of 3 hours.

  Holds up perfectly for up to 5 days in the fridge
• You can do it without the cookies and it will be spectacular and also adding the same amount of mascarpone cheese.
• Difficulty: easy
• Preparation time: 10 minutes + oven time + one night in the refrigerator
• Servings: 9-10 individual flans or 123 servings if it is a large flan

Ingredients

For the caramel:

• 115 g granulated sugar
• 60 ml water
• 1 teaspoon of lemon juice

For the flan:

• 500 ml milk
• 370 g condensed milk (1 small can)
• 4 eggs
• 100 g of cookies
• 1 teaspoon pure vanilla extract

Directions

We preheat the oven with heat up and down to 180 ºC.

For the caramel to come out well, it is important to put the caramel in the center and pour the water little by little into the center without letting the sugar go to the sides. We add a little lemon so that it does not crystallize and become soggy while we brown it. And we cook it over high heat without touching the saucepan until the sugar begins to caramelize. We will know that it is caramelizing when it begins to bubble and the color begins to brown slightly. At this point we can move the saucepan.

At that moment we turn off the heat and let it rest in the saucepan until it finishes browning. We put it into the mold. We move the mold to distribute it well but we have to be careful because the mold is hot from the caramel. We put the mold on a baking tray

We beat the eggs and add the milk, the cookies and the sugar with the vanilla and beat everything. We strain and pour the mixture into the mold. We fill the tray with hot water up to half. This creates a uniform temperature and the flan will bake evenly without the eggs overcooking and leaving us with a hard flan.

We bake at 180ºC for 22-25 minutes if they are small molds and at 200ºC for one hour and 20 minutes if they are a large mold. At that moment you have to prick it to see if it has completely set. If it has not done so, we will check every 5 minutes until a toothpick inserted into it comes out clean.

We let it cool completely in the tray and when the water is no longer hot, we take the mold, cover it with plastic wrap and let it cool completely in the refrigerator for about 2 hours.

When we are going to serve it, we run a knife along the edge of the flan, cover it with a small plate or a large platter, depending on the size of the mold, and turn it over as if it were a tortilla.

We serve with cream or with a biscuit but it will also be delicious as is.

Tips and Tricks

• Holds up perfectly for up to 5 days in the fridge
• You can do it without the cookies and it will be spectacular and also adding the same amount of mascarpone cheese.
• Difficulty: easy
• Preparation time: 10 minutes + oven time + one night in the refrigerator
• Servings: 9-10 individual flans or 123 servings if it is a large flan