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Flan is a baked custard that is very popular in Mauritius. Unlike crème brûlée or crema Catalana, which are made by sprinkling sugar on top of a cooked and chilled custard before torching it into a crisp topping, we start with the caramel.
Flan Caramel Mauritian Recipe
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Mauritian Flan Recipe

When you think of dessert for one, you generally think of something microwaved in a cup or a beautiful, portioned tiny. But I don't want a reasonable cupcake or a little pie; I want something I can consume completely on my own. This flan is perfect. It's never overly rich or cloying, because of the deep, dark caramel that cuts the edge.

Ingredients for Flan Caramel:

  • 1 liter milk (975 ml water + 12 tbsp milk powder)

  • 6 eggs

  • 1 tbsp vanilla essence

  • 100g white sugar

  • 70g white sugar for caramel

Preparation:

  1. In a large bowl break the eggs. Add the sugar (100g)

  2. Mix well with a whisk.

  3. Heat the milk but not too much.

  4. Add the vanilla essence.

  5. Pour the hot milk into the egg and sugar mixture and mix with the whisk.


    Caramel
  6. In a saucepan put the sugar (70g) and 3 tbsp water. Stir lightly and let cook without stirring on low heat until you get the caramel. Pour and spread it in a mould. Pour your preparation in the mould.


    Baking
  7. Preheat the oven to 150 - 180 degrees

  8. Cook in a bain-marie for 45mins - 1hr depending on the height of the flan and the oven.

  9. Put in the fridge for 2hrs minimum.

  10. Remove from the pan.

 

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