POUDING　NORMAL Simple Flan

July 11, 2007 French style flan. You can bake and serve them in ceramic cups or ramekins. Alternatively, you can invert flan onto a serving plate, then serve with whipped cream.

●Preparation Tip ●Flan Photo #1 Photo #2 Photo #3 Heat milk until lukewarm. In a bowl, cream together eggs and sugar. (Photo #1) Stir in the warm milk to the egg mixture and blend. Pass the mixture through a sieve once. (Photo #2) Pour the mixture into cups or ramekins. Place them in a baking pan, then fill the pan with hot water. Bake in a preheated oven at 160 °C (320 °F) for about 30 minutes. You can test doneness by gently pushing the center of the custard with wet fingers. They are done when they are firm and the custard doesn’t stick to your fingers. (Photo #3) After cooling at room temperature, let chill in the refrigerator. ●Topping Photo #1 In a bowl, combine whipping cream and 8g of sugar. Beat until stiff. (Photo #1) Pipe the cream on top of each flan as in the top photo. Servings per Recipe Calories per Serving Ready In 2  two 9cm ramekins  0kcal 90 minutes Flan whole egg 80g  milk 200g  sugar 50g  Topping whipping cream 100g  sugar 8g