Caramel flan [BA Recipes]
- 6 years ago
If you're unfamiliar with flan, think of it as a tasty variation on custard. One warning, though—it's very filling. A small slice of flan goes a long way!
Ingredients:
Heavy cream 35% — 6,5 oz
Whole milk — 13 oz
Eggs — 4
Sugar — 6 oz
Vanilla sugar — ⅓ oz
Water — 1 oz
Kcal per 100 g - 193
Directions:
Mix heavy cream, milk, sugar (2,5 oz) and vanilla sugar. Heat the custard to 50 °C and set aside. Cool to room temperature
In a separate pan combine rest of the sugar and water. Whisk the mixture until sugar is completely dissolved. Turn the heat to low and let it cook until the caramel is amber in color.
Distribute the caramel evenly between the buttered ramekins, covering the bottom completely.
Whisk eggs until combined, but not foamy. Pour in custard, keep whisking eggs. Sieve the mixture and pour over the set caramel
Put the ramekins into the lined baking sheet. Carefully pour the boiled water (70 °C) into the sheet around the ramekins, letting the water come only halfway to the top of the ramekin. Cover with foil and bake (150 °C) for 50 min.
Cool desserts to room temperature and chill for 2-4 hours before serving.
Run a knife between the ramekin and the custard to loosen it up from the walls. Put on a plate and decorate to taste
BA Recipes in Telegram - https://telegram.me/barecipes_bot
Ingredients:
Heavy cream 35% — 6,5 oz
Whole milk — 13 oz
Eggs — 4
Sugar — 6 oz
Vanilla sugar — ⅓ oz
Water — 1 oz
Kcal per 100 g - 193
Directions:
Mix heavy cream, milk, sugar (2,5 oz) and vanilla sugar. Heat the custard to 50 °C and set aside. Cool to room temperature
In a separate pan combine rest of the sugar and water. Whisk the mixture until sugar is completely dissolved. Turn the heat to low and let it cook until the caramel is amber in color.
Distribute the caramel evenly between the buttered ramekins, covering the bottom completely.
Whisk eggs until combined, but not foamy. Pour in custard, keep whisking eggs. Sieve the mixture and pour over the set caramel
Put the ramekins into the lined baking sheet. Carefully pour the boiled water (70 °C) into the sheet around the ramekins, letting the water come only halfway to the top of the ramekin. Cover with foil and bake (150 °C) for 50 min.
Cool desserts to room temperature and chill for 2-4 hours before serving.
Run a knife between the ramekin and the custard to loosen it up from the walls. Put on a plate and decorate to taste
BA Recipes in Telegram - https://telegram.me/barecipes_bot