Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Custard
To serve
Utensils
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How it's done
Caramel
Divide the caramel between the prepared ramekins.
Custard
Whisk the eggs and condensed milk in a bowl. Bring the cream to the boil along with the passion fruit pulp and vanilla pod, whisk into the egg mixture, then pour through a sieve into a measuring cup. Place the ramekins on a cloth in an ovenproof dish. Pour the custard into the ramekins and cover each one with foil. Pour boiling water into the dish to reach two-thirds of the way up the sides of the ramekins.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 170°C. Remove the dish from the oven, leave the ramekins to stand in the water for approx. 10 mins., remove from the dish and foil. Leave the caramel flans to cool, cover and refrigerate for at least 2 hrs.
To serve
Carefully slide the tip of a knife around the edges of the caramel puddings. Plate up with the mango, sprinkle with pistachios.
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