התמונה להמחשה בלבדFlan
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In flan, Sugar, Milk and Sugar are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1For the caramel place 100 grams of sugar in a frying pan without any fat and melt on medium heat. Try not to stir with a spoon, but swirl the pan itself. Let melt until you have an amber colour and sugar is fully melted. Fill the bottom of four flan containers with it. Caramel will harden immediately, so you need to be fast. My containers yield about 120 milliliters each.
- 2Heat oven to 150 degrees Celsius and look for a casserole or container all your four flan containers fit into before you begin.
Nutrition
- Calories
- 310
- Protein
- 12.6g
- Carbs
- 41.3g
Chef tips
To achieve a velvety, smooth texture without any air bubbles, ensure you bake the flan in a bain-marie and pass the egg mixture through a fine sieve before pouring into the moulds. For an extra touch of flavour, add a little orange zest to the mixture. The children will enjoy helping you turn the dessert onto a serving plate to see the amber caramel sauce run over the top.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In flan, Sugar, Milk and Sugar are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
