Cooking Instructions
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Step 1
Lightly whisk the
Eggs (2)
and
Calvados Apple Brandy (45 mL)
without forming a foam.
Step 2
Put the
Rahm (200 mL)
,
Milk (250 mL)
, and
Granulated Sugar (80 g)
in a saucepan. Gently heat until the sugar dissolves, stirring all the time.
Step 3
Gradually add the egg mixture to the milk, stirring constantly, and then strain through a sieve. Divide the egg and milk mixture evenly between the glasses.
Step 4
Place the glasses on the stainless steel tray. Put the stainless steel tray into the cold cooking space. Steam.
Step 5
Steaming 90°C for 25 Mins
Step 6
Cover and refrigerate the Calvados flans for about 2 hours.
Step 7
Put the
Granulated Sugar (10 g)
and
Slivered Almonds (7 g)
in a wide pan and roast over a medium heat, stirring all the time, until the sugar turns brown and the almonds are well coated. The sugar has to start to foam slightly.
Step 8
Spread the caramelised almond sticks over a sheet of baking paper and allow to cool.
Step 9
Before serving, decorate the calvados flans with
Whipped Cream (as needed)
and the caramelized almond sticks.
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