Is’ the favorite dessert of my companion, that's sardo, as sarda is this recipe: flan milk. Delicate, Lightweight, lemon scented. I couldn't but not enrich it with luscious toffee sauce salted caramel and a small handful of crispy hazelnut… If you like creamy desserts and puddings, take a look at our tiramisu, the Strawberry cream and soft cheese, the zuppa inglese and a little’ Sicula, at Risotto cake with cherries, the Lemon cream with orange jelly and to the ‘cuccìa‘ Palermo.
Ingredients for 6 people:
for the flan
- 4 eggs
- 6 tablespoons sugar
- 500 ml whole milk
- grated zest of one lemon
- 30 grams of chopped hazelnuts
for the salted caramel toffee
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- a pinch of salt
- 60 ml of liquid cream
Preheat the oven at 170 degrees. Beat the whole eggs with the sugar until they become foamy tripling their volume, I recommend you use an electric mixer: It will take about 10 minutes. Combine the milk (at room temperature) flush, stirring constantly and finally lemon zest.
Put the mixture into the moulds and cook in lightly moistened aluminum double boiler(placing the ramekins in a baking pan filled with water half way up about stencil) for about an hour. Remove from oven and let cool stencils.
For the sauce, put the two types of sugar in a nonstick pan and melt over low heat. When the sugar has melted, Add a pinch of salt (adjust the salt depending on how much you like tasty salsa, I like very tasty ...) and the cream slowly, stirring constantly with a metal spoon and mixing the sugar over low heat.
When the caramel is ready, put it in a bowl and let it cool down: will tend to thicken, While remaining fluid. Remove the flan from the bowl, you pass a knife all around the edges, the way down. Serve the flan guarnendolo with plenty of toffee and sprinkle with chopped hazelnuts. Bon appétit!