Preparation
15 min
Cooking time
1h10
Servings
2 portions
Level
Facile
75cl of whole milk
115g caster sugar
23 sugar cubes
5 whole eggs
2 vanilla pods
Prepare the caramel. Place the sugar cubes and two tablespoons of water in a saucepan and cook gently until golden brown. Pour it into a springform pan.
Boil the milk with the powdered sugar and the split vanilla bean. Scrape the vanilla seeds into the milk.
Whisk the eggs into an omelet and pour in the milk in a thin stream while whisking.
Pour the mixture into the mold.
Place the mold in a bain-marie and bake at 160°C for approximately 1 hour.
Let cool and refrigerate until ready to serve, upside down.
Sources : Cuisine Actuelle
For a richer vanilla flavour: Infuse a split and scraped MATANA Madagascar Bourbon vanilla bean in warm milk for 10 minutes before preparing the custard.
For irresistible caramel: Add a few drops of lemon juice to your caramel to help prevent crystallization and achieve a beautiful golden-amber colour.
or a silky-smooth texture: Bake gently in a water bath (bain-marie) to ensure a creamy, velvety custard without air bubbles.
For an elegant finishing touch: Serve your flan chilled with fresh berries or thin slices of mango for a delicious fruity contrast.
MATANA's Little Secret: Prepare your vanilla flan the day before! Letting it rest overnight in the refrigerator allows the rich aromas of Madagascar Bourbon vanilla to fully develop while the caramel transforms into a luscious sauce.
To make this recipe…
You will need the following Matana ingredients:
Vanille beans
It brings to this dish a perfectly balanced sweetness, a rich gourmet depth, and that enveloping aroma that reveals the marinade and elevates every bite.
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