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Whiskey flan with toffee syrup and paçoca

Photo of the Whiskey flan with toffee syrup and paçoca – recipe of Whiskey flan with toffee syrup and paçoca on DeliRec
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Whiskey flan with toffee syrup and paçoca


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Tempo de preparo

4 hour(s)


6 servings

Gabriela Barbosa

  • Ingredients
  • Recipe
  • 📍Flan. l
  • unsalted butter;4 tablespoon
  • brown sugar;1 cup
  • coarse salt;1 coffee spoon
  • corn starch;3 tablespoon
  • whole milk;2.1/2 cup
  • large eggs;2 unit(s)
  • whiskey;3 tablespoon
  • vanilla extract, or 1 tablespoon of vanilla essence; paçoca to taste.1 teaspoon
  • 📍Toffee syrup. l
  • sugar;1/2 cup
  • water;1 tablespoon
  • whiskey;2 tablespoon
  • unsalted butter, cut into cubes;3 tablespoon
  • fresh cream.1/4 cup
  1. 📍Flan Dissolve the butter in a pan over medium heat.
  2. Add brown sugar and salt and stir until well dissolved. Remove from fire.
  3. In a small bowl, beat the cornstarch with a little of the milk, until smooth. Then beat together the eggs.
  4. Gradually add the rest of the milk to the sugar melted over the heat, stirring constantly, and add to the cornstarch mixture.
  5. Return the pan to the heat until almost boiling, stirring constantly. Reduce heat and cook until thickened, stirring constantly.
  6. Remove from the heat and add the whiskey and vanilla, and mix well until cool.
  7. If the mixture is slightly curdled, blend it in the blender, until it forms a smooth and homogeneous cream.
  8. Place in a pudding mold covered with plastic wrap to facilitate demoulding.
  9. Place another plastic film on top, next to the cream, so it doesn't form a peel.
  10. Refrigerate for at least 4 hours.
  11. Unmold and serve with the caramel sauce and peanut paçoca, crumbled on the plate or whole.
  12. 📍Toffee syrup In a saucepan over medium-high heat, cook the sugar and water until a dark caramel forms, without burning.
  13. Add the butter and stir.
  14. Turn off the heat, add the cream and whiskey little by little to avoid lumps.
  15. Mix until completely dissolved. If necessary, return to the fire.
  16. Allow to cool to room temperature and serve over the flan.

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