Egg flan can be prepared in a few minutes and without turning on the oven. To make it creamy and silky, the only trick is not to go overboard with the cooking power.
You can prepare it a day or two in advance- cover it with film or a silicone lid so that it does not dry out- and eat it alone or accompany it with a good whipped cream. For the version with dulce de leche, remove the sugar and add about 200 grams of this ingredient. For caramel, add 3 tablespoons of white sugar and 1 tablespoon of water. For cheese flan, replace the sugar with 200 grams of condensed milk and another 200 grams of spreadable cheese. For a flan with a caramel base, add 2 tablespoons of white sugar and 2 teaspoons of vanilla extract. For an egg flan without a caramel center, add 1 tablespoons of white sugar, 2 teaspoons of vanilla extract and 1 teaspoon of sugar. For more information on how to make your own flan in the UK, visit www.femail.co.uk.