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Components
(Makes eight servings)
Milk, 750 cc (about three cups)
Sugar for the flan, 300 g.
Eggs, 6
Buds, 6
Vanilla essence, 1 tablespoon
Sugar to caramelize the flanera, 200 g
Chantilly cream and dulce de leche, to style
Preparation
– Place 200 g. of sugar in a pudding pan with a central tube.
– Sprinkle the sugar with water.
– Place over the warmth and rotate the pudding pan in order that the caramel flows and coats the mildew evenly.
– The sweet ought to tackle a powerful golden shade, whether it is burned it would tackle a bitter style.
– Boil the milk in a pot.
– Add the sugar and vanilla essence.
– Put the eggs and yolks in a bowl.
– Beat frivolously.
– Add the milk little by little, stirring with a picket spoon.
– Put the milk and egg combination within the caramel pudding pan.
– Put together a roasting pan for the bain-marie, with sizzling water and paper within the backside.
– The aim of the paper is to make sure that the pudding pan doesn’t transfer if the water within the roasting pan boils and that little balloons don’t type contained in the flan.
– Bake in a average oven, in a bain-marie, till the flan is golden brown on prime and provides resistance if pressed.
– You can too management the cooking by inserting a knife into the flan, which ought to come out barely moist.
– Unmold when the flan warms.
– Put the flan within the fridge.
– The flan could be eaten accompanied by chantilly cream, dulce de leche or each.
