The flan is one of the great classics, a soft, silky and above all economical dessert. For people who are fans like my daughter, it’s guaranteed fun.
This quivering, regressive dessert with a layer of caramel that coats the top for more indulgence. A flan that thrills the taste buds of gourmets, especially the little ones, of course and without a doubt it is better when it’s homemade.
A super easy and quick recipe to make. Composed of few economical ingredients, it is within everyone’s reach. A real child’s play this recipe and a real treat with these flavors.
For my part, I declined it with coconut blossom sugar and a hint of tonka bean. I won’t tell you how good it was, this crazy association is a hug.
A recipe without eggs that adapts perfectly well to people allergic to them. Also for people who avoid gelatin desserts.
You can go with your eyes closed, this dessert is for you. You can flavor it according to your tastes, with chocolate, coffee, praline, lemon, orange and vanilla etc. Finally with all that you can imagine as pastry flavors without forgetting a drizzle of caramel which is no denial.
Personally, I was content to put a little coconut sugar which moistened on top and which brought a taste close to caramel or even better. For the tonka bean sugar, simply reduce it to powder and mix it with caster sugar, reserved in a hermetically sealed glass jar.
200 ml of liquid cream 30% mg
65 g of coconut blossom sugar (you put less if there is a caramel)
1/2 tsp tonka bean sugar (homemade)
2 g of agar-agar
1- In a saucepan, mix all the ingredients with a manual whisk, bring to the boil, stirring constantly, preferably to prevent the milk from sticking to the bottom.
2- Once boiling, distribute the liquid in the flan molds or in heat-resistant ramekins.
3- Leave to cool on the work surface then refrigerate for several hours before serving.
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