(9 votes)
Loading ...
Since I have had Thermomix® I have not prepared the flan in any other way. It seems to me a simple recipe and it comes out great. It takes just a minute to prepare and curdles in the varoma for 40 minutes. Then you just have to leave it in the fridge for a few hours so that it is very cool and ready.
In my house I do it a lot, especially when I have my father-in-law as a guest, he loves it. He always tells me: “there will be no dessert your specialty of flan? ”… with how simple it is, who refuses to do it?
The secret of good cooking it is in the mold. I use a disposable aluminum mold that is the right size to fit in the varoma container. I caramelize it well and put enough kitchen paper on it so that it absorbs the moisture from steaming it and in less than an hour it is done with little work.
I advise you to try it, it is of those desserts that seem to be done as the old grandmothers. Of course, the cooler, the richer it is.
I want to dedicate this recipe to my compi Elena That tomorrow is celebrating its birthday and it will surely surprise us immediately with some of its pastry specialties. Have a great day, partner!
Egg flan with varoma
A flan with all the flavor of those that our grandmothers prepared.
More information - 9 essential flans in your recipe book
Adapt this recipe to your Thermomix® model
That good looking! I'm going to do it right now. I really like your blog.
Conchi, you sure like it. You will tell us what it looks like to yours.
Silvia RIQUISIMO, like all your recipes. THANK YOU VERY MUCH for sharing them.
I'm glad you liked it !!
Thank you very much, compi !. What an illusion it has made me when I have seen your dedication! Ahhhhhhhh !, by the way, what a good pint the flan has.
Thanks pretty! I hope you have a happy birthday ...
What does he have! It is true that I don't like egg custard but my mother loves it !!!!
little kisses
If your mother likes it, you have to do it to her. This one is great and it's very simple.
Congratulations Elena !!!! Muxas thank you for your blog
Thank you very much, Mamiavila!
Hi Silvia, I think this recipe is fantastic, quick and clean, I will certainly make it, because my fat man loves the egg custards. Thanks
There is no one who can resist a flan of these. I always do it to share with guests because otherwise I would be able to eat it whole.
I did it at the beginning of having the tmx and it was fatal. Full of holes inside. But with this good looking, I will try it again. I love your blog !!!!
You will tell us how it works for you. The first few times there are always things that do not seem to fit us very well, but do not be discouraged and repeat, let's see how it works.
I tried to do it once but it did not work, I do not know why it would be, I will try to do it again.
Elo, for us to set well, it is better to have the ingredients at room temperature and even so if you see that it lacks a little, put it without fear for a few more minutes.
I've done it but it doesn't fit as well as you do, I don't get those pretty little holes that look like cheese. Is it because I make it with skim milk? I have seen that in most desserts whole milk is used, but with that of the diet ... ahem ... at home we only use skimmed milk. I hope you give me some advice, ah, I forgot, why 42 instead of 40 minutes
Perhaps it is the type of milk, which changes the appearance of the desserts a bit, because the diet and desserts are somewhat at odds. The 42 minute thing is to give it some more to make sure it has set well.
Hello, I really like the blog, I don't have varoma, if I do it in a bain-marie, the time is more or less the same. Thank you.
The truth is that I always do it in the varoma, but you can try the water bath. I think that with about 45 minutes it may already be well set, even so, prick it before removing it and if the toothpick is clean it is ready.
Completely agree with you. There is an exquisite flan and it costs nothing.
regards
Desserts of this type are a danger because you always want to make them and then you have to think about the happy diet right away, heh, heh ...
Simple to make and taste unnnnnnn how rich it has to be, I will
kissessssssss
It is a great dessert. You will tell us what you think.
What does this flan look like! If a Pyrex container fits in the Varoma, can I put it in? Thank you very much and congratulations for this blog!
If it fits and closes well, there is no problem putting it on, but cover it with silver foil.
This recipe can be made the same by adding the jijona nougat table ??
Thank you girls !!
This recipe can be done the same but adding the jijona nougat tablet ??
Thank you girls !!
I also have that recipe, but I have never tasted like this. http://www.thermorecetas.com/2010/12/05/receta-thermomix-navidad-flan-de-turron/
If you dare to prepare it this way, tell us how.
I did it yesterday and it's great !!!!!!!!!! ……………… THANK YOU VERY MUCH FOR SHARING YOUR RECIPES
GREETINGS
Gema, thank you for following us and encouraging you to try our recipes.
Could it be done in individual flannels? they should be covered, right? Thank you
If they could be done. You have to cover them and the time may be about 5 minutes less. Even so, you always have to check that they are well set.
Silvia, I love how it turned out and I make it easy for you. I have an idea to adapt a flan recipe that I have to varoma. If it works out well for me and I publish it, I'll tell you. Greetings
That's great! You will tell me what comes to mind. That with flan sure that it looks good.
my grandchildren repeated
I'm glad you liked Delia !!
I thought I was not going to use this invention so much. but it's fantastic, I really like this blog and the spoon speed blog, all fast clean. Yesterday I made this flan, it looks good. Thank you very much for the recipes even though I always remove sugar from desserts and my child loves thermomix it helps me a lot .. KISSES AND THANKS
Mamen the truth that it is a simple flan and it is very rich. I'm glad you like our blog.
I know it will be a truism, but how do you caramelize the mold?
Thank you girls for your tireless effort. Bsos.
Alicia with the recipe for liquid caramel prepares the caramel and then you pour it into the bottom of the mold before making the flan and it is ready.
Hello ,,,,, ahhhhhhhhh I tried today to make the flan and it did not curdle joooooooo I put it in a glass container of the pyrex ones and cover it with the glass lid. with the desire with what you like jo
Ana, I have always done it with the disposable albal molds and I think they keep the heat very well and help them to set. Try those next time, maybe with glass you need at least a quarter of an hour more.
!!!!! finally release the varoma !!!!! The recipe is a delight, I only got the cheese flans and condensed milk ……. !!!! Now with this wonderful recipe I can make the flan comp the one my mom used to make !!!!! The bad thing is the bikini operation Uffff that we are going to do… .I have realized that the varoma is a marvel. Thanks for the recipes !!! you are great
For the bikini operation, she cooks a lot with the varoma, but not sweets but vegetables, fish and meat, it is all steamed and fat-free.
Hello I love all your straights, I would like you to publish diet recipes, to see if this year I can wear a bikini without complex, a greeting and a big hug
Caty we will try to put on a diet but everything you cook with the varoma is ideal for diets. I suggest the full plate of fish and vegetables, look at it in the index. I do it a lot for diet.
hello girls
one more time you make me look yummy!
Last night I made the flan in silicone molds that I had laughed at and between the presentation and the recipe!
Thank you
I'm very happy that you like it!!
Elena, although late, congratulations!
We want to see your birthday cake, andaaaaaaaa
I did it yesterday and the whole family liked it !!! 😉 It was delicious !!!! Thank you very much for sharing your recipes!!!!
This dessert is a luxury, it looks great and almost everyone likes it. I'm glad you succeeded with him.
Hello, today I made this flan and we all loved it, without a doubt I will do it again since at home we all love flan and especially my father who would eat him whole in one sitting, I love it your blog. All the best.
I'm glad you liked Diana. At home it is one of the quintessential desserts.
Girls it came out like the photo and it tastes delicious thanks to another fantastic recipe bicos
Hello, I discovered you today and I already have three recipes lol, the first two are very good and the third is in process is the egg flan ... I'll tell you something, well tell you that I loved the page and the recipes so simple and good that hang up, thank you very much for making it a little easier. Hugs from Albacete.
Mary welcome !! I'm glad you like our blog.
Impressive!!!
I did it yesterday and we ate it this afternoon, great !! and also super easy to do.
Thanks for everything!! You already have a loyal follower !!
I'm so glad you liked it. to me it is a dessert that drives me crazy !!!
Hello, I have done it, but it remains curdled on the sides and without curdling the center, why is it? The taste of the curd part EXQUISITE.
Congratulations on the recipes !!!
Hi Lidia:
When you make puddings in the varoma you have to make sure that the mold is very well closed.
I hope that next time it goes well for you!
kisses
Hello, the flan is delicious every time I make it triumph but I would like to know if instead of sugar we can put liquid saccharin and if we can put it, how much would I have to put.
HELLO MAyte, I think so, and the amount, in the container usually comes the equivalence.
HI HI!!!
I LOVE THE FLAN BUT I HAVE TRIED TO DO THIS 2 TIMES AND EVERYTHING I MIX THE INGREDIENTS, THE SUGAR IS REMAINED IN THE BOTTOM OF THE THERMOMIX, AND OF COURSE I HAVE HOW GORGEOUS I AM BECAUSE IT GIVES ME ANGRY THAT IT REMAINS THERE WITHOUT DISSOLVING LITTLE GIRL. WOULD IT BE OK TO HEAT A PELIN THE IMGREDIENTS OR NOT?
MANY GTRACIA
The sugar usually remains, but I always put it with the help of a spatula in the flan mold and with the heat of cooking it melts and comes out very rich in sweetness. All you have to do is make sure you pour all the sugar into the pan.
THANK YOU VERY MUCH FOR YOUR ATTENTION, SO I WILL.
Silvia, the first thing to congratulate you on the blog. I have had the thermomix for three months and I am delighted with it ... and this weekend I discovered this wonderful blog and I started to make the egg custard. My boy is a fan of flan and the truth is, he hadn't made any for him until now (he bought them at the supermarket), well I've done it and it's really good, I've been delighted ... I can already see myself preparing flantes every two by three ... also I have made the meatloaf with almonds and dried tomato in Spanish sauce and the ham and brie cheese croquettes… very good all… Anyway, thank you very much for these spectacular recipes and continue with your hands in the thermomix… !!!
HELLO SILVIA. I HAVE TRIED SEVERAL TIMES (5 SPECIFICALLY) TO MAKE THE FLAN AND ONLY ONE WAS GOING FOR ME. I HAVE USED ALL KINDS OF MOLDS AND NOTHING. CAN YOU TELL ME WHICH ARE THE ALBAL'S THAT YOU RECOMMEND? CAN I GET THEM IN MERCADONA? THANKS IN ADVANCE. AND I LOVE YOUR BLOG !!!!
Hello Clara, the mold that Silvia has used in this recipe is the Albal brand, rectangular with 1 liter capacity. I don't exactly know if they sell it in Mercadona (I'll look at it the next time I go), but I'm sure that in large stores (such as Carrefour, Hipercor…) they sell it. Anyway, I do it with the typical 1-liter flanera and I cover it with albal paper (because the flanera lid does not close the varoma). You will tell us! I hope I've helped.
Hello everybody!
I am new around here but I will catch up quickly because I am very hooked on the Thermomix !! I have discovered the VAROMA and it looks great to me.
I have made flan on several occasions and the same thing always happens to me:
When I remove the silver foil from the flan, the content has "exploded", the center has sunk and I have huge holes! I have tried not filling the flanges to the top, making a few holes in the silver paper and nothing ... The same thing happened to a co-worker ... I don't know what I'm doing wrong. Luckily the taste makes me forget how ugly it turned out! Any advice?
Hello Mar, try to put less time, take a few minutes and check how the flan is. We believe that it is due to excess time… you will tell us!
Hi! I love your blog! And yesterday I decided to make this delicious flan, which this morning I have already molded it and it has come out perfect! In addition to the taste, it is the same as what my father makes since I was little at home.
The problem I have had is that I had to leave it twice as long in the varoma because it did not set. Why could it be? Because I used a one-liter aluminum mold that I covered with aluminum foil and on top with kitchen paper.
A hug and keep it up!
Great Lydia! Well, the truth is that I don't know, sometimes it's because of the brand of milk or the initial temperature of the eggs and milk ... but the important thing is that in the end it came out perfect. Anyway, sometimes when we click it, as it is fresh and very hot it always seems that it is not there, but it may already be. Keep in mind that when it cools and we put it in the fridge for several hours, it ends up curdling a bit. Congratulations!! I'm really glad. And thanks to you for following us.
Maybe it was because the milk was semi-skimmed or because of what you say, that maybe it was and I saw it very soft. The fact is that it came out great and my husband ate it in no time! he he. Thanks!
I have done it, but after an hour in the varoma, I am a bit undone, why can it be?
Hello Rocio. It may depend on the mold. If the mold is shorter and longer, it will cook in less time. And if, on the contrary, the mold is taller, you will need more time. In any case, when the flan is hot it is always softer and it can seem that it is undone. But when it cools and you put it in the fridge it takes consistency and hardens a bit. When you wrote to us, did you already chill it in the fridge? Thanks for writing to us! We look forward to helping you.
I want to make the flan in the varoma, I have a steel mold is a salad bowl and a glass one, I will have to leave the flan in these molds longer than in the albal one, how much longer for each type of mold? It is better to wait for it to cool down for a while to test if it is done?
Hi Carmen, actually being thicker the molds will take a little longer to catch the heat. However, steel is a very good conductor of heat. To know the cooking time you have to look at the volume of your molds. That is, if they are elongated and the height of the flan is less, the time will be less. And if, on the contrary, the molds are narrow but tall, you will need more time. I recommend that you leave it 5 minutes longer than what the recipe says and click it. Remember that, being hot, it is still a little soft and that when it cools it will harden a bit. You must pierce it hot, since this way you can continue cooking if you need it. I hope I've helped. You will tell us! Thanks for writing to us. A kiss.
Hello. I'm making your recipe, I hope it looks like the one in your photo, it looks good. One question, it can be skimmed milk, for next time. … Thank you for the recipe.
If it is twice the amount, is it twice the time? They also told me that so that no holes come out, I had to strain the mixture Is it true?
Hi Sergio,
The downside of making double the amount is that it will not fit in the varoma container.
About the holes ... I don't know, but I suppose it makes sense: perhaps by straining it we will remove the air that we have generated by beating the mixture and there are fewer holes ... The best thing to find out is to do the test
A hug
Ultimately the best way to find out is by experimenting. So I give you the answers to my questions. I made double the amount, and indeed, even if a liter of milk is used, the volume is greater, but it would fit in the aluminum molds of those disposable roast chicken of a lifetime. But to test, I made only a third of the mold, and the other was put in a jar of those that you get in Chinese restaurants to take away food. The one with the mold I collect it, and the one with the platform does not. The tail will come out without holes, and the other one or another. And as for the time, I did not put it twice, but instead of 42 I put 50 minutes, and it came out perfect.
Thank you very much and sorry for the inconvenience
Well Sergio, thank you very much for the explanation, it is very useful !! Cooking is often doing experiments until you find the key 😉 thank you for following us !!
It looks like an omelette. This type of rennet is exactly what one seeks to avoid with cooking in a bain-marie, which is the base and substance of flan. A perfect example of how the thermomx distorts traditional recipes, without contributing anything, since in this case the traditional cooking takes less time!
Sorry you didn't like it, Mariat.
Maybe the mold you used has had to do with the final result ... I say this to find an explanation that it has not set as it should 🙁
But I'm not wrong, for certain recipes I also feel more comfortable using other kitchen utensils.
A hug!
I have had thermomix a few weeks ago, I experiment every day, I happened to find this recipe for flan, simply, GOOD, I put 6 more minutes because before I poked it with the stick and it came out wet, with the puddings I do as with the cakes, I skewer first to see what such inside, I made the caramel three tablespoons sugar, three water, a few drops of lemon, heat up, when the color is ready
Hi Silvia, I really like the recipes you publish, yesterday I made this flan and today we have tried it and it is great.
It has come out the same with the holes, it looks the same as it did to our grandmothers. Everyone liked it here, thank you very much for the recipes. ???
Hi Raquel, thank you very much for your comment, we are very happy that you liked it! 😉
Hello, I get different every time and I don't know why it happens. I do it in individual custards and I put less time on them but the custards dehydrate. Being the tm5 should it be set to 100 degrees or do I put varoma? Thank you!