IT’S SUPER EASY AND TURNS OUT AMAZING!
Parisian Flan
Ingredients
- Base:
- 300g Toasted almonds
- 80g Dates
- 60g Melted butter
- Cream:
- 5 Eggs
- 600g Milk
- 250g Heavy cream
- 60g Sweetener (if using granulated erythritol or similar, use this amount; if using date paste, increase; if using inulin, double)
- 60g Cornstarch, tapioca, or potato starch
- 1 Teaspoon vanilla extract
Instructions
Base:
- Blend together to form the base and the sides.
- Bake for 10 minutes at 180°C (356°F).
Cream:
- Mix and cook for a few minutes, stirring constantly until it starts to thicken slightly.
- Pour into the mold and bake for 35-40 minutes at 170°C (338°F).
- Remove from the oven and refrigerate for at least 6 hours.
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