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Caramel and almond milk flan

User reviews
(1 vote)
Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients (serves 4):


Whip the eggs, 100g of sugar, almond milk and bitter almond extract.

Preheat the oven to 180°C (Gas Mark.6).

Make caramel in a saucepan using the 50g of remaining sugar. Once the sugar starts to melt, shake the pan then wait until about a quarter of the sugar has melted before stirring.

Divide between 4 ramekins and pour the cream over the top.

Place in the oven and leave to cook for 45 minutes in a bain-marie, until the flans are cooked but still slightly soft in the middle.

Leave to cool before taking out of the ramekins.

User comments

(Review left on 15/09/2012 on the recipe for Caramel and almond milk flan)
This recipe is excellent! For the smoothest consistency possible, make sure to whisk the ingredients EXTREMELY well. Also, don't worry when you notice the non-creamy look as you put it in the oven. It will be perfect after the forty-five minutes are up! I am not a fan of caramel, but I put a couple of dark chocolate chips at the bottom of my ramekin before pouring the mixture...it was delightful!
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