Flam Dou

Name: Flam Dou
Yield: 4 servings
Ingredients: 100 grs white sugar; 60 ml water (best bottled); 2 duck eggs; 4 egg yolks; 500 ml whole milk; 120 grs sugar (can also be brown cane sugar); 1 lemon (the peel) OPTIONAL; ½ cinnamon stick

A smooth and velvety flan with a shiny layer of golden caramel, made with white sugar and bottled water to achieve a perfect texture.

Ingredients

Servings

Measurement units

For the caramel

100 grswhite sugar
60 mlwater (best bottled)

Ingredients (about 7–8 flans)

2 duck eggs
4 egg yolks
500 mlwhole milk
120 grssugar (can also be brown cane sugar)
1 lemon (the peel) OPTIONAL
½ cinnamon stick

Nutritional Information

Per serving

Calculated for 4 servings

Calories

497 kcal

Protein

10.3 g

Fat

11.3 g

Carbohydrates

91.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare a Caramel

Combine the water and sugar in a saucepan. Bring to a boil over medium-high heat without stirring, until it acquires a golden color and a viscous caramel texture. This process typically takes between 15 to 20 minutes, depending on the heat. If necessary, gently swirl the saucepan to ensure the caramel distributes evenly.
Carefully pour the caramel into the bottom of the mold and tilt the mold so that the caramel also adheres to the sides. Do this quickly before the caramel cools and solidifies.

Preparation

Prepare a baking dish that is large enough to hold the ramekins without them touching each other.
Preheat the oven to 180ºC (350ºF) with both top and bottom heat to ensure even cooking.
Put the milk in a pot along with the peel of one lemon and half a cinnamon stick. Heat over medium heat until it comes to a boil. Once boiled, turn off the heat and let it infuse for about 10 minutes until the milk is warm.
Carefully separate 4 yolks from the whites, ensuring there is no trace of white with the yolks.
In a bowl, place the sugar, the 2 whole eggs, and the 4 yolks. Stir with a manual whisk until you achieve a homogeneous and slightly frothy mixture.
Strain the milk with a fine-mesh strainer directly over the bowl with the yolks, stirring slowly and constantly to prevent foam formation (if foam forms, the flans may rise during cooking and shrink when cooling).
Pass the resulting cream through a fine-mesh strainer again to remove any remaining egg white lumps.
Fill the flan molds with the cream, leaving approximately a 1 cm margin unfilled to prevent spilling during cooking.
Place the ramekins in the water bath container and fill it with hot water until it reaches a little over halfway up the sides of the ramekins.
Bake at 180ºC for 45-50 minutes. Check for doneness by inserting a toothpick into the center of a custard; it should come out clean but with slight moisture to ensure a soft and creamy texture.

Reference baking time: 50 minutes

Let them cool at room temperature for about 30 minutes. Once cooled, place them in an airtight container and refrigerate until the next day.