Recipe detail

Name: Egg Flan
Yield: 12
Cuisine: Spanish
Ingredients: 900.0000 g; 100.0000 g; 150.0000 g; 7.0000 g; 100.0000 g; 6.0000 tPcs

Desserts Egg Flan

18. 9. 2026

Author: Alejandro Platero

Company: Retigo Spain SL

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Steaming

Termination by time

00:45 hh:mm

84 °C

50 %

Name	Value	Unit
35% whipping cream	900	g
Whole milk lukewarm	100	g
sugar	150	g
vanilla extract or natural vanilla	7	g
liquid caramel	100	g
eggs	6	pcs

Allergens: EGG
Minerals: Iron, Phosphorus, Selenium, Sodium: 38758 mg
Vitamins: Riboflavin, Vitamin A, Vitamin B12

Nutritional value of one portion	Value
Energy	22.5 kJ
Carbohydrate	0.4 g
Fat	0.3 g
Protein	0.3 g
Water	8.3 g

In a bowl or mixer, add all the ingredients except for the liquid caramel, mix gently with a whisk or with a food processor.

Cover the bottom of the flan molds with the liquid caramel and then, using a spoon, fill the flan molds (be careful not to mix with the caramel).

Place the flan molds on a perforated tray, cover with film, and steam cook. Once cooking is finished, quickly lower the temperature.

GN container Stainless steel perforated