Wednesday, 10 May 2017

Vanilla Flan

This is a quick way of preparing a dessert in advance when you have guests the next day.
The method is so easy and the way you present it makes peoples mouth water.

I opted for individual cups and not a big dish to present the flan in. In Spain you will find it on big plates and everybody digs in.
But I was too scared to overturn the big dish on a plate without making a mess with all the caramel.
And I was lazy, I bought packages of ready made caramel.

1 can of sweetened condensed milk (392 g)
2 cups double cream
1 cup whole milk
5 free range eggs
2 tsp vanilla extract

1 bag of caramel

Depending on your practice with overturning puddings, use a big dish or some ceramic cups.
Squeeze in the caramel and heat up a kettle with water.
Use a big oven proof dish and place the cups/dish in.
 Preheat the oven 175 C
Use a blender and chuck in all the ingredients and give that a good mix. Pour directly into the dishes on top of the caramel.
Get the hot water around in the big dish.

The cups need between 30-35 min, the big dish needs between 50-60 min.  It should have a slight wobble in the middle. Cool down and store in the fridge.

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