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Exotic caramel flans
30 m active | 3 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 533
  • Fat about 38g
  • Carbohydrates about 37g
  • Protein about 9g
This is needed
This is needed for 4 people
Caramel
  • 100 g soft caramels (e.g. All Butter Fudges, Fine Food), very finely chopped
Custard
  • 3 fresh eggs
  • 60 g sweetened condensed milk
  • 3 dl full cream
  • 3 passion fruit, halved, pulp scooped out
  • 1 vanilla pod, cut open lengthwise
To serve
  • 1 mangoes (approx. 300 g), diced
  • 2 tbsp chopped pistachios
Tools
  • 4 ramekins, each approx. 150 ml, rinsed with cold water
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And that's how it's done
And that's how it's done
Caramel
Divide the caramel between the prepared ramekins.
Custard
Whisk the eggs and condensed milk in a bowl. Bring the cream to the boil along with the passion fruit pulp and vanilla pod, whisk into the egg mixture, then pour through a sieve into a measuring cup. Place the ramekins on a cloth in an ovenproof dish. Pour the custard into the ramekins and cover each one with foil. Pour boiling water into the dish to reach two-thirds of the way up the sides of the ramekins.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 170°C. Remove the dish from the oven, leave the ramekins to stand in the water for approx. 10 mins., remove from the dish and foil. Leave the caramel flans to cool, cover and refrigerate for at least 2 hrs.
To serve
Carefully slide the tip of a knife around the edges of the caramel puddings. Plate up with the mango, sprinkle with pistachios.