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
How it's done
Bring the cream, lemon juice and honey to the boil in a pan. Using the whisk on a mixer, beat the eggs, sugar and lemon zest for approx. 2 mins. until light and fluffy. Slowly pour in the cream through a sieve while whisking, pour carefully into the ramekins. Place the ramekins on a cloth in a larger ovenproof dish, cover with foil. Pour enough boiling water into the larger dish to come two-thirds of the way up the side of the ramekins.
To cook in the oven
Approx. 30 mins. in the lower half of an oven preheated to 170°C. Remove the dish, leave the flans to cool, cover and chill for at least 3 hrs.
Toast the almonds in a pan over a medium heat. Add the icing sugar and lemon juice, mix until the icing sugar has dissolved and the lemon juice has evaporated, leave to cool. Mix the thyme leaves with the almonds.
Drizzle the oil over the flans, scatter the almond brittle and thyme on top.
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