Two layers flan: a delicacy you must try right now!
published on 31 October, 2019 at 15:44
Delicious and decadent, this dessert is a must-try!
INGREDIENTS
Caramel:
100 g (3.5 oz) sugar;
a pinch of salt;
¼ cup water;
2 tbsp lemon juice.
Cream:
4 eggs;
400 ml (13.5 oz) milk;
400 ml (13.5 oz) milk;
vanilla powder;
50g (1.5 oz) sugar.
Cake:
2 eggs, separated;
50g (1.5 oz) powdered sugar;
½ tsp lemon juice;
vanilla powder;
¼ cup flour;
1 tbsp cornstarch;
1 tbsp vegetable oil;
1 tbsp orange juice.
METHOD
- Preheat oven to 150C/300F.
- Start with making the caramel by combining all of the ingredients listed in a small pot and placing it over medium heat. Cook caramel, without stirring until it gets deep golden-brown.
- Pour caramel into a loaf pan and set aside.
- To make cream whisk 4 eggs with vanilla and sugar. Heat milk and start pouring it slowly into the bowl of eggs, while whisking constantly.
- When the cream is done, strain it and pour it over the caramel.
- For the cake whisk egg yolks with vanilla, oil and orange juice.
- Beat egg whites until foamy, add orange juice and start incorporating powdered sugar in, while still working with a hand mixer.
- When stiff peaks form, fold eggs and flour into the whites, trying to save as much air in the mixture as possible.
- Spread airy cake batter on top of the cream layer, carefully transfer loaf pan into a large baking sheet and pour boiling water to cover it halfway through.
- Bake for 60 minutes and let cool down before removing from the pan.
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