Caramel flan with nut brittle
- 175 g + 125 g + 3 tbsp sugar
- 3 EL lemon juice
- Fett
- 3 eggs + 6 egg yolks (size. M)
- 350 g whipped cream
- 400 ml Milk
- 2 EL chopped hazelnuts
-
Lime and lemon balm - for decorating
- Oil, aluminum foil
150 minutes
light
- 1.
- 175 g sugar Caramelize until golden brown. Deglaze with 2 tablespoons of lemon juice and 3 tablespoons of hot water. Stir until the caramel has dissolved. Pour into a greased, ovenproof dish (e.g. oblong, approx. 1 l content). Let it set
- 2.
- Beat the eggs, egg yolks and 125 g sugar until frothy. Stir in the cream and milk. Pour onto the caramel
- 3.
- Pour hot water into a larger baking dish and place the dish in it. Let the flan set in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/2 hours. Allow to cool and chill overnight
- 4.
- Caramelize 3 tablespoons of sugar until golden brown. Stir in 1 tbsp lemon juice and boil off. Stir in the nuts. Spread everything on a piece of oiled aluminum foil and let it cool down
- 5.
- Carefully tip the flan onto a plate. Roughly chop the nut brittle and sprinkle over it. Decorate with lime and lemon balm
1 person approx:
- 260 kcal
- 1510 kJ
- 7 g protein
- 20 g fat
- 36 g carbohydrates
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