|60 g sugar|
|100 ml water|
|For the caramel sauce, caramelize the sugar in a pan until light golden brown, deglaze with water and reduce by half.|
|Cover the bottom of the dishes with the caramel sauce.|
|500 ml milk|
|50 g sugar|
|1 vanilla pod, split and scraped|
|Heat the milk, sugar, scraped vanilla seeds and vanilla pod in a pan to approx. 40 °C. Remove the vanilla pod. Slowly stir the milk into the eggs. Pour into the dishes.|
|Place the dishes on the perforated cooking tray, then put the tray into the cold cooking space. Steam.|
|Steaming 90°C for 25 Mins|
|Leave to cool. Run a knife carefully around the edge of each dish and turn the flans out on to a plate, then pour over the caramel sauce.|
Orange juice or any other fruit juice can be used instead of water for the sauce.
- 6 flan dishes, ø7 cm
- Perforated cooking tray
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