Flan is a very tasty and tender dish, it is a creamy pudding with caramel crust. This is a typical Spanish dessert that has some similarities with French creme brulee, but caramel for the flan remains soft.
Pick your recipe
You will need
- For a flan:
- - 300 ml of non-fat cream or milk of 6% fat content;
- - 3-4 tbsp. tablespoons of boiled condensed milk;
- - 3 chicken eggs;
- - 1 chicken yolk.
- For caramel:
- - 3 tbsp. tablespoons of sugar;
- - 2 tbsp. tablespoons of freshly squeezed orange juice;
- - 1 tbsp. a spoonful of brandy.
Instruction manual
1
Mix the ingredients for orange caramel - sugar, juice and cognac. Pour the mixture into portioned pan molds and place in a double boiler. Cook until sugar is dissolved. If you do not have a double boiler, mix the components in a saucepan, put in a water bath and cook with stirring until the sugar dissolves and the caramel turns golden. Then pour the caramel into prepared forms.
2
Stir cream or milk, chicken eggs, yolk and condensed milk in a deep bowl. Using a mixer or blender with a whisk, beat the mixture until smooth. Lumps should not be. Sort by caramel tins.
3
Put the forms with the flan in a double boiler and cook under the lid for 30-60 minutes (depending on the size of the forms). If there is no double boiler, then place the forms in a deep baking sheet with hot water and put in the oven preheated to 160 ° C for 40 minutes. Judge the flans in the forms.
4
Put the cooled flans in the refrigerator for at least 2 hours, you can - at night. Before serving the dish to the table, cover each of the tins with a plate, and then quickly, but carefully, turn them over. If the dessert is not stuck to the form, you can gently tap on the walls.
5
Serve the dish with berries and slices of fruit, such as a circle of orange. Serve immediately.
