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This flan is not difficult to prepare, and yet it makes a “wow” presentation. The combination of a light cake with luscious custard is just irresistible. I made this recently, on very short notice, for my friend’s daughter’s vort, and everyone loved it. It freezes beautifully too, even with the fruit! Thanks Rachel K.
6 eggs, separated
6 tablespoons sugar
6 tablespoons flour (I used whole wheat pastry flour)
1 cup water
1/2 cup sugar
2 egg yolks
2 packages or 1 tablespoon vanilla sugar
3 tablespoons flour (I used whole wheat pastry flour)
4 tablespoons (2 ounces /50 grams) margarine (use soy-free, if needed)
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat the egg whites until they are stiff, gradually adding the sugar. Lower the speed of the mixer and add the yolks and the flour, mixing until everything is incorporated.
Spray a flan pan well. Pour the cake mixture into the pan and gently knock the pan on the counter to get rid of air bubbles.
Bake the cake for 20 minutes, until the top is golden. (Don’t worry — it looks like the cake’s going to go over the edge, but it doesn’t!) Cool for 20 minutes. Turn over onto a serving platter and gently bang the bottom of the pan. The cake will pop out.
Put the water, sugars, egg yolks, and flour into a medium saucepan. Heat over a medium flame, stirring constantly (I use a whisk), until the mixture thickens. Do not leave it for a second! When the mixture is thickened, turn off the flame.
Add the margarine and stir until the margarine melts. Cool slightly. Pour into the indentation of the cake.
Decorate with fruit (see photo), grated chocolate, whipped cream, roasted nuts. Do what your heart desires!
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