Flan is a very tasty and delicate dish, it is a creamy pudding with a caramel crust. This is a typical Spanish dessert that bears certain similarities to French crème brulee, but the flan caramel remains soft.
It is necessary
- For flan:
- - 300 ml of low-fat cream or milk of 6% fat;
- - 3-4 tbsp. spoons 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. spoon of brandy.
Instructions
Step 1
Stir together the orange caramel ingredients - sugar, juice and cognac. Pour the mixture into portioned flan tins and place in the steamer. Cook until sugar dissolves. If you don't have a steamer, stir the ingredients in a saucepan, place in a water bath, and cook with stirring until the sugar dissolves and the caramel is golden brown. Then pour the caramel into the prepared molds.
Step 2
Stir in cream or milk, chicken eggs, yolk and condensed milk in a deep bowl. Using a mixer or blender with a whisk attachment, beat the mixture until smooth. There should be no lumps. Divide into caramel tins.
Step 3
Place the flannered tins in a double boiler and cook, covered, for 30-60 minutes (depending on the size of the tins). If there is no steamer, then place the tins in a deep baking sheet with hot water and put in an oven preheated to 160 ° C for 40 minutes. Suck the flans in the tins.
Step 4
Put the cooled flans in the refrigerator for at least 2 hours, or overnight. Cover each dish with a plate before serving, and then quickly but gently turn over. If the dessert does not come off the mold, you can gently knock on the walls.
Step 5
Serve with berries and slices of fruit, such as a slice of orange. Serve immediately.
