Egg custard pudding / Flan de huevo: one of my favorites dessert textures ever

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As I was a child I had thousands of those, both bought and homemade. You now what? Homemade egg custard pudding is way much better! Plus: this is one of the easiest though most impressive desserts you can prepare at home. People think this is difficult or laborious to do. No way! Basic ingredients, few steps, no difficulty. Just try it out and let me know. The success is almost 100% guaranteed. In many places people it this dessert with some whipped cream on top. I personally prefer the plain choice, but I recon that it makes a nice combination as well. One important thing is to let it cool completely in the fridge before consuming it. And it is even better the day after! You can keep it in the fridge for about 6-7 days (if you manage not to eat all them before).

Ingredients for 6 puddings:

-For the caramel: 3 tablespoons cast sugar + 2 tablespoons water + lemon juice
-750 ml milk
-5 eggs
-8 to 10 tablespoons cast sugar
-Vanilla esence


1-In a small pan prepare the caramel by heating sugar and water. Don’t stir. Just wait until it develops the desired color. Once it reaches the color we want, add a few lemon juice drops and stir. Transfer inmediately into your moulds.
2-Heat the milk with some vanilla essence drops until it is about to boil. Turn the heat off.
3-Beat the eggs with the sugar until sugar is well combined and start adding the milk slowly to avoid the egg from cooking.
4-Preheat the oven to 200ºC / 392º F
5-Put the moulds into a tray filled with warm water (enough for half covering the moulds) and pour in the moulds the egg mixture. Cover the moulds with aluminum foil to avoid drying. Cook them for about 20 minutes or until they are done
6-Let them cool and chill in the fridge for at least 2-3 hours before serving.

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