The Baked Milk Flan is a popular dessert in Chile, there are different varieties in terms of preparation but here I present the one I usually make. I also take the opportunity to clarify the difference it has with the regular flan, since many people say they are the same thing. The cooking is what marks the difference, since the milk is cooked directly in a baking mold in the oven. On the other hand, the regular flan also goes in the oven, but in bain-marie, i.e. in a bowl surrounded by hot water. The flan has a smoother custardy consistency.
Here is the recipe for Pineapple and coconut flan, for you to compare and see that it’s quite different from the Baked Milk Flan. I also share here an exquisite dessert that perhaps will bring back some childhood memories for many, the famous Snow Milk .
Baked Milk Flan
- Yield: 8 1x
- 1 liter (1 quart) of milk
- 1 cup (190 g; 6.7 oz) granulated sugar (for the milk mixture)
- 1 teaspoon of vanilla extract
- 6 eggs
- 3/4 cup (140 g; 5 oz) of granulated sugar (for the caramel)
- Beat the whole eggs, and gradually adding the milk, 1 cup of sugar, and vanilla extract. Bring to a low heat until the sugar dissolves. Set aside.
- Prepare the caramel: Moisten the granulated sugar with 3 tablespoons of water and bring to a low heat, until it melts completely and turns golden brown, you should not stir. Pour this caramel over the bottom and sides of a baking mold.
- Then pour the milk mixture into the mold, and bake for about 40 minutes at 400°F (200°C). Let it cool in the oven as much as possible.
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