Caramel flan recipe
Caramel Flan recipe
|1 tsp||vanilla extract|
|2 tbsp||Caramel Ice Cream Topping, see database|
In a small bowl, whisk together the eggs, sugar, vanilla and salt. Gradually stir in milk. Mix well.
Spoon 1 teaspoon caramel topping into each of six ungreased 200 ml custard cups.
Place cups into a baking dish and pour egg mixture into each cup until full. Fill baking dish with 3 cm of hot water.
Bake at 180°C for 30-35 minutes. Remove custard cups from water to a wire rack and cool for 30 minutes.
Refrigerate for 3 hours and then invert and unmold onto rimmed dessert dishes to serve.
ca. 15 min
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