It´s a French dish :D
It's good to first caramalise sugar on the stove
After this, hold the bowl at an angle so the liquid caramel covers much of the bowl. Then wet the back of the bowl with running cold water (but do not get water in the bowl or wetting the caramel). This is to cool the caramel and should cause it to crack and make noises.
Then separate the whites of the eggs from the gold and whip the whites. Use about 8
After this add the sugar (holy hell it´s alot, about 2 teaspoons per egg), egg yellows, vanilla essence and about a litre of milk.
Fi
Looks interesting...hopefully you can make some for us when you get home. Make sure to get the recipe. Hope you're still having a good time. I'm still in Queenstown.
ReplyDeleteKeep it up! We want to try your flan making when you get back.
ReplyDeleteExcellent pouring technique!