4 Serves
480 Mins
Place the sugar in a frying pan over medium heat. Swirl the pan gently until the sugar melts into a smooth, amber-colored caramel, then immediately pour it into four flan containers.
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PolishVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
187 µg / 400 µgCalcium
490 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
750 mg / 1,250 mgPotassium
1102 mg / 4,700 mgSodium
1114 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
4 g / 28 gSugar
53 g / 50 gSaturated Fat
13 g / 20 gCholesterol
1029 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Preheat your oven to 150°C and prepare a large casserole dish that can hold all four flan containers.
In a saucepan, heat the milk with the sugar and the scraped vanilla pod until warm, then remove the vanilla pod.
In a mixing bowl, gently whisk the eggs and egg yolks together without incorporating air, then slowly pour the warm milk mixture into the eggs while stirring gently.
Pour the custard mixture into the prepared flan containers, place them into the large casserole dish, and carefully pour boiling water into the casserole until it reaches halfway up the sides of the flan containers.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven, let cool at room temperature for one hour, then transfer to the refrigerator to chill overnight.
When ready to serve, gently run a knife around the rim of each container, invert onto a plate, and serve with a side of dulce de leche.
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Portuguese