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
Flan
To serve
Utensils
one round ovenproof pan (approx. 1½ l)
How it's done
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Caramel
Boil the sugar and lemon juice in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Spread the caramel over the base of the cake pan.
Flan
Pour the carrot juice into a measuring cup along with all the other ingredients up to and including the ground cloves, puree, spread on top of the caramel in the prepared pan. Cover the pan with foil. Place the pan on a cloth in a baking dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the pan.
To cook in a bain-marie
Approx. 2 hrs. in the lower half of an oven preheated to 160 °C. Remove from the oven, allow to cool slightly in the dish and in the pan. Take the cake pan out of the baking dish, leave to cool, cover and chill for at least 4 hrs.
To serve
Carefully separate the flan from the sides of the cake pan using a sharp knife, turn out onto a plate, decorate with the whipped cream, pistachios and raisins.
| Prepare: | Prepare the flan approx. 1 day in advance, cover and keep in the fridge. |
|---|
How-tos
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