Calvados flan

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Flan

2 eggs
2 egg yolks
3 tbsp Calvados
80 g sugar
250 ml milk
200 ml full cream
Lightly whisk the eggs and Calvados, without forming a foam.
Put the sugar, milk and cream in a saucepan. Gently heat until the sugar dissolves, stirring all the time.
Gradually add the egg mixture to the milk, stirring constantly, and then strain through a sieve. Divide the egg and milk mixture evenly between the glasses.
Place the glasses on the stainless steel tray. Put the stainless steel tray into the cold cooking space. Steam.
Steaming 90°C for 25 Mins
Cover and refrigerate the Calvados flans for about 2 hours.

Almond crisp

1 tbsp almond sticks
1 tbsp sugar
A dollop of whipped cream
Put the almond sticks and sugar in a wide pan and roast over a medium heat, stirring all the time, until the sugar turns brown and the almonds are well coated. The sugar has to start to foam slightly.
Spread the caramelised almond sticks over a sheet of baking paper and allow to cool.
Before serving, decorate the calvados flans with whipped cream and the caramelized almond sticks.
  • Perforated stainless steel tray
  • Six glasses, holding approx. 200 ml each
Quantity Ingredient
200 ml full cream
3 tbsp Calvados
80 g sugar
A dollop of whipped cream
1 tbsp sugar
1 tbsp almond sticks
2 eggs
250 ml milk
2 egg yolks

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