Flan - very tasty and gentle dish, he represents a creamy pudding with a caramel crust. It is a typical Spanish dessert which has certain similarities to the French caramel cream, but caramel for a flan remains soft.
It is required to you
- For a flan:
- - 300 ml of low-fat cream or milk of 6% of fat content;
- - 3-4 tablespoons of boiled condensed milk;
- - 3 eggs;
- - 1 chicken yolk.
- For caramel:
- - 3 tablespoons of sugar;
- - 2 tablespoons of fresh orange juice;
- - 1 tablespoon of cognac.
Instruction
1. Mix components for orange caramel - sugar, juice and cognac. Pour mix on portion molds for a flan and put in the double boiler. Prepare to sugar remelting. If you have no double boiler, mix components in a stewpan, put on a water bath and prepare when stirring until sugar is dissolved, and caramel won't become golden. Then pour caramel in the prepared forms.
2. Mix cream or milk, eggs, a yolk and condensed milk in a deep bowl. By means of the mixer or the blender with a nozzle nimbus shake up weight to a uniform state. Lumps shouldn't be. Distribute on molds with caramel.
3. Put forms with flany in the double boiler and prepare a baking plate by a cover within 30-60 minutes (depending on the sizes of forms). If there is no double boiler, then place forms in a deep baking tray with hot water and put in the oven warmed up to 160 wasps for about 40 minutes. Seize flana in forms.
4. Put the cooled-down flana in the fridge at least for 2 hours, it is possible - for the night. Before giving of a dish to a table cover each of molds with a plate, and then quickly, but carefully turn. If the dessert didn't come unstuck from a form, it is possible to knock accurately on walls.
5. Serve a dish berries and slices of fruit, for example, an orange circle. At once give to a table.