Flan Caramel

Flan Caramel. In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Cut into wedges or spoon onto dessert plates; spoon sauce over each.

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While constantly whisking, slowly add the hot milk mixture to the eggs. Add sugar and water to a medium saucepan on medium low heat and stir. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

In the English-speaking world, this dessert is better known by its French name Crème Caramel (flan is also a word of French origin adopted into Spanish).

Caramelized sugar syrup is poured into a dish and dangerously swirled around to coat the bottom in a shimmering golden shell.

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Flan is like a sponge, round pastry. It has a characteristic caramel-colored topping and sauce, as it is cooked in a pan with the bottom covered in hard. Easy Flan/ creme caramel in three simple steps.

Judul: Flan Caramel
Rating: 100% based on 788 ratings. 5 user reviews.
Joshua Moye

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