Secret of the Best Salty Flan in 6 steps

The newest of the savory flan recipe It is the fact of trying two products with flavors that you will surely already have incorporated into other more classic recipes, but now in a different and unexpected way. This recipe is so different and special that you will surely want to try it.

What is Salty Flan, the surprising alternative

Salted flan is a variant of classic sweet flanbut instead of ingredients like caramel and sugar, salty elements like cheeses, onion and spices. This version is perfect as entrance the main platform and can be an excellent option for those looking for something different and sophisticated.

The origin of Salted Flan recipes

Although it may surprise you, salty flan is not something really new. This combination of flavors has its roots in old European traditionsespecially from countries like Spain and Francewhere savory custards and puddings have been part of the cuisine for centuries.

These types of recipes used to be prepared as starters for special occasionsand were prepared exclusively with local ingredients. Today, the creativity of people around the world has led to the creation of countless variations of savory custard wherever you are.

Key ingredients for a perfect Salty Flan

To prepare a perfect savory flanit is essential to have high quality ingredients. But in general to make this recipe you don’t need many ingredients or complex techniques.

• The ingredients needed to make a savory flan are usually: eggs, heavy cream, and cheese They are the basic components that give the characteristic texture and flavor.

The caramelized onionon the other hand, is an almost fundamental part and a seal of the finish for this salty recipe, because it adds an acidic touch, but with natural sweetness and complexity.

8 Tips to prepare Homemade Salted Flans

• Use fresh ingredients: The freshness of the eggs and the milk cream are a fundamental part of the final texture of the flan.
• Control the oven temperature: The oven must be at a constant, low temperature to prevent the flan from cracking.
• Caramelize the onion correctly: Proper caramelization takes time and patience. If you have never done this, here is a very easy step-by-step explanation of how to caramelize the onion.
• Use individual molds: If possible, do not make a large flan, but rather divide the mixture into smaller molds for individual presentation, this will also facilitate uniform cooking.
• Do not overbeat: Beating the eggs too much will lead to the preparation incorporating more air than necessary and this will make the flan have a foamy texture. What we are looking for is for the flan to have a soft and creamy texture.
• Use the ingredients in the correct order: Following the order of the ingredients ensures better integration of flavors.
• Let cool before unmolding: Prevents the flan from breaking.
• Experiment with spices: Add herbs or spices for a personal touch.

Popular Variations of Salted Flan

Some popular variations of savory flan that can be found online include spinach and ricotta flanflan ham and cheeseand flan zucchini. Each version can offer you a different and unique combination of flavors, showing that this is a versatile recipe that can be adapted to different palates and occasions.

Tips for Caramelizing Onions

The key to doing well perfect caramelized onion It is patience. Cook the onion over low heat, stirring constantly to prevent burning. This process can take between 20 to 30 minutes.

Below we see some additional tips:

• Use a large pan: It is necessary so that the onions cook evenly.
• Don’t rush the process: Cooking over high heat can burn the onions. Keep patience and low heat.
• Add a taste of salt: Salt helps draw moisture out of the onions, which can speed up the caramelization process and enhance the flavor.
• Use oil or butter: This to prevent the onions from sticking to the pan.
• Stir occasionally: Stir the onions frequently to ensure they cook evenly and don’t burn.
• Be careful with the time: Depending on the amount of onion and the type of pan, the time may vary. Ideally, you should look at the color and texture to determine when they are ready.

Clarification. Adding a small amount of sugar can help speed up the process, but it is not essential. In the end the onion should be golden and soft, with a sweet and deep flavor.

Presentation and Decoration of the Salted Flan

The presentation of the savory flan can elevate the experience even further. If you feel creative, a great idea is to decorate with fresh herbs such as parsley or chivesand serve it on a bed of green leaves for a fresh touch.

A few drops of extra virgin olive oil or a splash of balsamic vinegar can also add extra dimension to the dish.

Common mistakes when making Salted Flan and how to avoid them

One of the most frequent errors when prepare homemade savory flan is not controlling the temperature of the cooking in the oven. If you turn the heat up too high, it will result in a cracked or overcooked flan.

• The ideal oven temperature for cooking savory flan is 150 degrees Celsius (300 degrees Fahrenheit). It is crucial to keep this temperature constant and low to ensure even cooking and prevent the flan from hardening or cracking.

Tip for: Using a bain-marie during cooking will help you maintain a stable temperature and distribute the heat evenly, avoiding ruining the texture of the flan. Additionally, it is important not to open the oven door during cooking, as this can change the internal temperature and negatively affect the final result.

The video of this salty flan recipe step by step.

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Salted Flan Recipe

Yield: 1-2 individual servings
Preparation time: 45 minutes approx.

Ingredients

• 90 g grated parmesan cheese
• 25 ml cooking cream
• 1 tablespoon cornstarch
• 2 eggs
• Salt, pepper, nutmeg
• 1 onion
• 1 tsp sugar
• Olive oil
• Butter

Step by step Salty flan recipe

1. Beat the two eggs in a large bowl. Grate the cheese and add it to the beaten eggs. Mix well.
2. Dissolve the cornstarch in the cold water. Then, heat this mixture in a pot over medium heat and add the heavy cream. Stir until it starts to boil slightly.
3. Once it boils, remove from the heat and add this to the egg and cheese mixture.
4. Pour the mixture into individual oven-safe molds. Cook in a bain-marie in the oven preheated to 150° for approximately 40 minutes or until the flans are firm.
5. Caramelize the onion: Cut the onions into thin slices. Place them in a frying pan without oil over medium heat. Cook, stirring frequently, until golden brown. Add a little oil and reduce the heat to low, cooking until the onions are completely caramelized.
6. Let the flans cool a little before unmolding. Serve warm with the caramelized onion on top.