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Whiskey flan with toffee syrup and paçoca
🇧🇷Brazil
•View in original language
(Português)
4 hour(s)
6 servings
Gabriela Barbosa
@gabrielabsantos- 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
- 📍Flan Dissolve the butter in a pan over medium heat.
- Add brown sugar and salt and stir until well dissolved. Remove from fire.
- In a small bowl, beat the cornstarch with a little of the milk, until smooth. Then beat together the eggs.
- Gradually add the rest of the milk to the sugar melted over the heat, stirring constantly, and add to the cornstarch mixture.
- Return the pan to the heat until almost boiling, stirring constantly. Reduce heat and cook until thickened, stirring constantly.
- Remove from the heat and add the whiskey and vanilla, and mix well until cool.
- If the mixture is slightly curdled, blend it in the blender, until it forms a smooth and homogeneous cream.
- Place in a pudding mold covered with plastic wrap to facilitate demoulding.
- Place another plastic film on top, next to the cream, so it doesn't form a peel.
- Refrigerate for at least 4 hours.
- Unmold and serve with the caramel sauce and peanut paçoca, crumbled on the plate or whole.
- 📍Toffee syrup In a saucepan over medium-high heat, cook the sugar and water until a dark caramel forms, without burning.
- Add the butter and stir.
- Turn off the heat, add the cream and whiskey little by little to avoid lumps.
- Mix until completely dissolved. If necessary, return to the fire.
- Allow to cool to room temperature and serve over the flan.
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