flan – Sweet Tooth Experiments

Caramel and Chocolate Flan Brulee Brownie

There is not much to say on this little sweat treat.

I decided I wanted to make a slice that had layers of amazing tastes and textures, really taking the taste buds on a journey.

How I planned to do this was combining various scrumptious desserts into one delicious multi treat.

This recipe is executed by a rich chocolate brownie base, a light and fluffy vanilla flan centre and smooth melt in-your-mouth caramel with a crisp brulee top.

If I haven’t got your attending by now nothing will!

Outcome = exactly what I hoped, Caramel, Chocolate Vanilla Flan Brulee Brownie bliss.

Ingredients:

300g caramel (I used Nestlé Caramel top n’ fill)
1 tbsn extra sugar

Brownie:

100g dark chocolate
50g butter
70g sugar
70g plain flour
1 egg

Flan:

310g sweetened condensed milk
260ml milk
3 eggs
2 teaspoons vanilla essence

Method:

Preheat the oven to 190c and line a 21cm square cake tin with baking paper.
Spread the caramel evenly in the bottom of the cake tin and place in the freezer for at least 15 minutes.
Combine the chocolate and butter into a microwave safe container and microwave on medium for 1 minute. Stir. Microwave and stir every 30 seconds until the mix is silky and smooth.
Add the sugar, eggs and flour to the chocolate mix and whisk thoroughly with a hand whisk until well combined.
Using a spoon carefully place the mix on top the caramel without moving it. Spread to ensure even layering.
In a food processor add in the condensed milk, milk, eggs and vanilla essence. Cover and blend ingredients until the mix is thoroughly combined together.
Spoon milk mix over the brownie layer.
Place the tin in the oven for 50 minutes or until a skewer inserted in the middle comes out clean.
Let the brownie cool completely in the tin.
Once the brownie has cooled flip the tin on a plate, removing the tin and baking paper. Sprinkle the extra sugar on the top of the caramel layer.
Using a blow torch scorch the top of the slice until browned and bubbling.
Cut and serve.

Ingredients

Step 2

Step 6

Step 11

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Coconut and Lychee Rum Flan

I tend to go through phases with baking where I fixate on a particular ingredient until I master a killer recipe with that ingredient or I try different flavour pairings with the same base recipe until I get a result that I am really impressed with.

This is exactly what happened last week, I went flan crazy and made about 6 different versions with varying methods and flavour combo’s. Needless to say I can now make a perfect flan with my eyes closed!

The below recipe is one of the standout experiments that was good enough to make it to my blog. The influence was to play with a mix of Asian flavours, where after coming up with the pairing I actually added Rum essence as a flavour enhancer which amplified the taste.

Ingredients:

100g sugar
140ml lychee syrup
1 tsn rum essence
3 eggs
300g condensed milk
250ml milk
120g desiccated coconut
2 x 400g cans of lychees in syrup
1/2 tsn coconut essence

Method:

Pre-heat the oven to 180c degrees and grease a 20 x 10cm cake tin.
Place the lychees into a bowl and reserve the syrup in another bowl.
Place the sugar for the caramel into a saucepan and cook on a high heat until the sugar dissolves and just starts to turn amber.
Remove pan off heat and carefully stir in the lychee syrup and the essence until a syrup is formed.
Pour the syrup into the cake tin.
Place the eggs, condensed milk, milk, ½ tsn rum essence, the coconut essence and the desiccated coconut in a bowl and whisk with a hand help beater until combine.
Pure the mix into the tin on top of the syrup.
Place the tin into another bigger cake tin and pour hot water until it comes half way up the sides of the tin.
Bake for 40 minutes or until set and slightly browned on the top.
Place the tin with cake aside on a baking tray to cool.
Place in the fridge for 3 hours.
Slightly dice up 400g of the lychee and place on the top of the flan to serve.