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- Beat the eggs with the sugar until the sugar is completely dissolved.
- Bring the milk to the boil and immediately add it to the mixture, stirring constantly.
- In a pan, arrange the sugar with the water, without stirring, until you obtain a caramel. Move the pan constantly to prevent it from burning.
- Add the caramel to the mold and spread it quickly over the entire base.
- Pour the flan mixture into the moulds, put in the oven and cook in a bain-marie at 170°C for 45 minutes.
- After this time, let it cool at room temperature for 2 hours, carefully turn out the caramel flan. Keep refrigerated.
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