"Magic" and creamy snacks: impossible don't taste them
published on 12 September, 2019 at 11:05
Ingredients:
Flan:
5 eggs
390 ml condensed milk
370 ml milk
1 tablespoon of vanilla essence
Flan:
5 eggs
390 ml condensed milk
370 ml milk
1 tablespoon of vanilla essence
Chiffon cake layer:
5 egg yolks
180 gr flour
100 gr sugar
1 tablespoon vanilla extract
1 pinch of salt
1 tablespoon of yeast
60 ml oil
180 ml water
5 egg whites
180 gr sugar
1/2 teaspoon cream of tartar
180 gr sugar
1/2 teaspoon cream of tartar
Sugar
Directions:
Place the pan on the heat and melt the sugar, then set aside.
Flan: whisk the eggs with condensed milk, milk and vanilla essence. Pour over the caramel and set aside.
Chiffon: whip the egg yolks with sugar, flour, vanilla, yeast, salt, oil and water. Form a homogeneous compound.
Whisk the egg whites with sugar and cream of tartar. Add the two compounds and pour over the flan layer. Bake for 45 minutes at 300°F (150°).
Place the pan on the heat and melt the sugar, then set aside.
Flan: whisk the eggs with condensed milk, milk and vanilla essence. Pour over the caramel and set aside.
Chiffon: whip the egg yolks with sugar, flour, vanilla, yeast, salt, oil and water. Form a homogeneous compound.
Whisk the egg whites with sugar and cream of tartar. Add the two compounds and pour over the flan layer. Bake for 45 minutes at 300°F (150°).
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