Lime And Mint Caramel Flan

This delicious flan is the perfect way to end your Mexican fiesta

The ingredient of Lime And Mint Caramel Flan

• 1 1 2 cups sugar
• 395g can of condensed milk
• 2 cups full cream milk
• 1 cup thickened cream
• 1 bunch mint reserve a few sprigs for garnish
• zest of 2 limes finely grated
• 5 xl eggs
• 5 xl egg yolks

The Instruction of lime and mint caramel flan

• preheat oven to 170c 150c fan forced
• to make the caramel place 1 cup of sugar and 1 2 cup water into clean saucepan over high heat allow sugar and water to melt without stirring and boil until mixture reduces and becomes thick and syrupy when a caramel colour appears on edges of the saucepan gently swirl the pan remove from heat when the toffee is a golden caramel colour tip it is important the toffee is not too blonde pale or there will be little flavour or too dark or else it will have a bitter taste
• pour toffee into the base of large flan dish or divide between smaller individual flan dishes and swirl toffee to cover base of dish set aside
• to make the custard combine condensed milk milk cream mint and zest in a saucepan over medium heat and bring up to just below simmering point turn off the heat and allow mint and lime flavours to infuse for at least 20 minutes remove mint
• whisk the eggs and egg yolks with remaining 1 2 cup of sugar until combined slowly add milk mixture to eggs whisking gently to combine strain mixture and pour into mould s
• place moulds into a deep baking dish and then put in the oven covered loosely with tin foil add very hot water to the baking dish so it fills halfway up the sides of the moulds bake for 45 minutes or until custard is set but still wobbly remove from oven cool then turn out onto serving dishes with a little sprig of mint on top to serve

Nutritions of Lime And Mint Caramel Flan

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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