Sweets and drinksPuddingsEurope and North America10 minutes resting the mixture, 40 minutes baking
The surface is the hard part of a baked flan, since too much heat leaves it pitted with holes. A good flan is smooth and soft without being crumbly, with a glossy cut face. Eggs beaten hard also work in too many bubbles.
Pop the bubbles on the surface with a toothpick, seal the molds with foil and bake in a water bath at 175 degrees C for 40 minutes. The mixture is strained and rested for 10 minutes before it goes into the molds.
This batch weighs about 582g, at roughly 72 calories per 100g.
Method
Set a pan over medium heat with 36 grams of kOBE Monk Fruit Blend and 20 ml of water, and cook until it boils and turns a deep amber.
Add 20 ml more water, stir, turn off the heat and pour it into each mold.
In a fresh pot, combine 300 ml of unsweetened oat milk, 36 grams of kOBE Monk Fruit Blend and 1 teaspoon of vanilla powder. Heat over medium heat until the milk is warm and everything has dissolved, then turn off the heat.
Beat 3 chicken eggs and pour them slowly into the milk, stirring as you go.
Strain the mixture to remove any solids and rest it for 10 minutes.
Heat the oven to 175 degrees C for 10 minutes. Fill the molds, pop the surface bubbles with a toothpick and seal the tops with foil.
Pour boiling water into the tray to come halfway up the molds and bake at 175 degrees C for 40 minutes.
Tips
Foil over the molds and a water bath are the two steps that keep the flan surface smooth and free of holes.
Black coffee poured over it suits the flavor well.
A dessert that has cooled a little reads sweeter, so do not add more sweetness while it is piping hot.
Stand back when pouring the 20 ml of water into the caramel, since hot sugar meeting water spits hard.
Straining the mixture and resting it for 10 minutes is what makes the flan smooth.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.