6 Serves
84 Mins
Prepare the caramel by heating sugar and a small amount of water in a saucepan over medium heat until it turns a deep golden brown, then pour it into the bottom of your flan molds.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
9 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
209 µg / 400 µgCalcium
290 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
1040 mg / 1,250 mgPotassium
265 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
8 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
140 µg / 55 µgFiber
0 g / 28 gSugar
49 g / 50 gSaturated Fat
20 g / 20 gCholesterol
2307 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a mixing bowl, whisk together the egg yolks and a cooled sugar syrup until well combined, being careful not to incorporate too much air.
Strain the mixture through a fine mesh sieve into the prepared molds to ensure a perfectly smooth texture.
Place the molds into a larger baking dish filled with hot water to create a bain-marie and bake in the oven until the custard is set but still slightly wobbly.
3
g50
g10
g
Danish