Use
whole milk for a rich and creamy texture. Semi-skimmed milk can be used, but the flan will be less melt-in-your-mouth.
Eggs
provide structure and color. The more yolks, the more golden and flavorful the flan will be. Regular white sugar is sufficient, but a little vanilla sugar can be added to enhance the flavor.
Vanilla
is the heart of flan. A split vanilla bean infused in milk gives it an incomparable aroma. Alternatively, a good vanilla extract can be used.
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