Cooking Instructions
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Step 1
For the caramel sauce, caramelize the
Water (100 mL)
a pan until light golden brown, deglaze with
Granulated Sugar (60 g)
and reduce by half.
Step 2
Cover the bottom of the dishes with the caramel sauce.
Step 3
Heat the
die Eier (3)
,
Granulated Sugar (50 g)
, and the
Milk (500 mL)
with its seeds, in a pan to approx. 40 °C. Remove the vanilla pod. Slowly stir the milk into the
Vanilleschote (1)
. Pour into the dishes.
Step 4
Place the dishes on the perforated cooking tray, then put the tray into the cold cooking space. Steam.
Step 5
Steaming 90°C for 25 Mins
Step 6
Leave to cool. Run a knife carefully around the edge of each dish and turn the flans out on to a plate, then pour over the caramel sauce.
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