Fluffy caramel flan

Name: Fluffy caramel flan
Ingredients: 6 eggs; 1 l milk; 3 packets of flan mix; 9 tablespoons sugar; 100 g sugar for the caramel

Dessert - Fluffy caramel flan by Janeta A. - Recipia

Fluffy caramel flan is served chilled, turned out onto a platter, usually as dessert after a meal. The milk and egg yolks come together in a soft custard, while the beaten egg whites make it airy; when you cut into it, the caramel runs over the slices. With the egg whites, I look for stiff peaks that hold their shape. Prep: 20 minutes. Cook: 17 minutes. Rest: 8 hours. Total time: 8 hours and 37 minutes. Servings: 8. About 300 kcal and 9 g protein per serving.

Ingredients

6 eggs
1 l milk
3 packets of flan mix
9 tablespoons sugar
100 g sugar for the caramel

Preparation

1. Melt 100 g of sugar in a saucepan over medium heat for 4 minutes, until amber. Pour the caramel into a round ring mold and swirl it to coat the base. 2. Separate the eggs. Beat the egg yolks with 9 tablespoons of sugar and the powder from the 3 packets until pale and increased in volume. Beat the egg whites separately until stiff. 3. Pour the litre of milk into a saucepan and heat for 8 minutes, until it comes to a boil. 4. Pour 100 ml of hot milk over the egg yolk mixture, stirring, then pour the mixture into the saucepan with the remaining milk. Stir over low heat for 3 minutes, until it thickens slightly. 5. Gently fold in the egg whites with a whisk. Keep the mixture over low heat for another 2 minutes, then turn off the heat. 6. Pour the custard into the caramel-lined mold and refrigerate for 8 hours or overnight. The next day, turn it out onto a platter and cut into slices.

Notes

Eggs are easier to separate when cold, but the whites make a more stable foam after 20 minutes at room temperature. The caramel continues to darken after you take the saucepan off the heat, so stop when it is light amber. Once the yolks go into the milk, keep the heat low; a hard boil can leave small flakes in the custard. Cover the mold in the fridge, where the dessert keeps for up to 3 days. You can use 100 g of brown sugar for the caramel instead of white sugar if you want a stronger molasses note; the dessert contains eggs and milk. A cold slice goes well with black coffee.