Egg custard with condensed milk

How to make the flan of the restaurant “La Primera”.

With “ La Primera ” I am referring to the Madrid restaurant of Paco Quirós , which has landed years ago from Santander to Madrid, where it already has several locations.

El Cañadío is one of the most famous places in Santander, and one of its treasures is the cheese cake . As a result of that, they wanted to create a star dessert in their premises in Madrid, although this particular flan does not contain cheese .

The very orthodox will not say that it is a flan itself. It has a texture similar to an Italian panna cotta , but it is not the same. Its flavor might come close to custard , but it’s not exactly that either.

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Once made and tested, for me it is a “First” egg custard , delicious, delicate, and as some critics say… probably the best in Spain.

We love flans at home, and proof of them is the great variety of recipes that we have on the blog. You can find the classic egg custard, made with an oven and without an oven , a delicious chocolate or coffee flan . And don’t miss one of my favorites, the orange flan , which will become one of your favorite desserts.

This flan is extraordinary, I am already anticipating it. It is fortunate to be able to count on the original recipe, which although we can make it at home, it will surely be even richer at La Primera Restaurant . They are well worth a visit, as soon as you can visit them.

Preparation of the flan of La Primera

1. In a large saucepan, pour the milk, cream, condensed milk and sugar. We mix. We also add citrus and cinnamon stick. We put to heat, until it begins to boil.
2. In a bowl, we crack the eggs. Add the two yolks and beat well. When the saucepan boils, remove from the heat. We pass the liquid to a large bowl, straining to remove the citrus and cinnamon.
3. Now add the beaten egg. We mix well. We cover the bowl with plastic wrap, leaving in the fridge (lower area) for at least 12 hours.   
4. After time, we spread the flaneras with the liquid caramel. We pour the cream, leaving a space, without filling completely.

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Baking and final presentation of the egg custard

1. In a baking dish, we place the molds. We pour water, up to half of the flaneras approximately.
2. Bake in a bain-marie, 75 minutes at 150º C. Take a look, and if the surface is toasted too much, cover with aluminum foil. Also check that there is always water in the fountain, and add again if this is the case.
3. We remove from the oven. We put the flan in the refrigerator, at the bottom, where it is lower.
4. We will leave them there for at least 6 hours, so that they take on the final smooth and creamy texture.

You can see all the photos of the step by step in the  La Flan egg custard recipe . Do not miss any detail and they will be perfect.

Tips for a perfect La Primera flan

• Keep in mind that in addition to the preparation time, we will first need 12 hours of rest of the cream (before baking) and then another 6 hours minimum for the flan to rest. The process takes time, so plan well before you get down to business.
• I have put an approximate number of servings (6-8), since it depends on the size of your molds. The ones I have used are 200 ml., So it has given me 6 servings, filling them without reaching the end. Another option is to make a large flan, with a single pan or flan, large.
• The liquid caramel , you can already buy it done, or do it at home. It is not difficult to get it, but you have to take some considerations. I leave you a step by step so that you have no problem.

Preparation of the caramel

1. We put a saucepan or a frying pan on the fire at medium temperature so that it reaches temperature. We add the ingredients in the following order: 5 tablespoons of white granulated sugar and a little water (3 tablespoons).
2. Leave over medium heat without stirring (at first we should not move the sugar with a wooden spoon because it will weigh down). We will see how little by little small bubbles begin to form and the sugar changes color.
3. When this happens we remove, now yes, with a wooden spoon and we help to mix everything. Remove from the heat and continue stirring until it reaches that roasted honey caramel color.
4. Let it warm for a minute and caramelize the container walls of the flannels or where we are going to prepare the flan. We put the caramel in the bottom first.
5. We are turning or tilting little by little through the walls of the molds until everything is impregnated with caramel. Let the caramel cool until it is medium hard.

Last update on 2020-05-18 / Affiliate Links / API Images for Affiliates