Sweet Tooth Experiments

  • About Me
  • Recipe Index
  • Baking Metrics
  • Tips & Tricks
  • Common Baking Questions
  • Contact

Tag Archives: flan

Caramel and Chocolate Flan Brulee Brownie

Posted on June 9, 2018 Posted in Brownies .

Caramel and Chocolate Flan Brulee Brownie

Caramel and Chocolate Flan Brulee Brownie recipe

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:

  1. Preheat the oven to 190c and line a 21cm square cake tin with baking paper.
  2. Spread the caramel evenly in the bottom of the cake tin and place in the freezer for at least 15 minutes.
  3. 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.
  4. Add the sugar, eggs and flour to the chocolate mix and whisk thoroughly with a hand whisk until well combined.
  5. Using a spoon carefully place the mix on top the caramel without moving it. Spread to ensure even layering.
  6. 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.
  7. Spoon milk mix over the brownie layer.
  8. Place the tin in the oven for 50 minutes or until a skewer inserted in the middle comes out clean.
  9. Let the brownie cool completely in the tin.
  10. 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.
  11. Using a blow torch scorch the top of the slice until browned and bubbling.
  12. Cut and serve.

 

Caramel and Chocolate Flan Brulee Brownie

Ingredients

Caramel and Chocolate Flan Brulee Brownie recipe

Step 2

Caramel and Chocolate Flan Brulee Brownie recipe

Step 6

Caramel and Chocolate Flan Brulee Brownie recipe

Step 11

 

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

Email, RSS Follow
Print
Leave a comment .
Tags: brownie, brulee, caramel, Caramel and Chocolate Flan Brulee Brownie, chocolate, flan .

Coconut and Lychee Rum Flan

Posted on June 22, 2015 Posted in Flan .

Coconut and Lychee Rum Flan

Coconut and Lychee Rum Flan recipe

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:

  1. Pre-heat the oven to 180c degrees and grease a 20 x 10cm cake tin.
  2. Place the lychees into a bowl and reserve the syrup in another bowl.
  3. 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.
  4. Remove pan off heat and carefully stir in the lychee syrup and the essence until a syrup is formed.
  5. Pour the syrup into the cake tin.
  6. 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.
  7. Pure the mix into the tin on top of the syrup.
  8. Place the tin into another bigger cake tin and pour hot water until it comes half way up the sides of the tin.
  9. Bake for 40 minutes or until set and slightly browned on the top.
  10. Place the tin with cake aside on a baking tray to cool.
  11. Place in the fridge for 3 hours.
  12. Slightly dice up 400g of the lychee and place on the top of the flan to serve.

 

Coconut and Lychee Rum Flan

Step 4

Coconut and Lychee Rum Flan recip

Step 5

Coconut and Lychee Rum Flan recipe

Step 6

Coconut and Lychee Rum Flan recipe

Step 7

Coconut and Lychee Rum Flan recipe

Step 10

Coconut and Lychee Rum Flan recipe

Check out an impressive Parmesan Cheese Chocolate Slice recipe. Follow the simple baking method to bake a spectacular sweet treat

Email, RSS Follow
Print
1 Comment .
Tags: coconut, Coconut and Lychee Rum Flan, flan, lychee, rum .

Pages

  • About Me
  • Baking Metrics
  • Blogroll
  • Common Baking Questions
  • Recipe Index
  • Tips & Tricks
  • Contact

Archives

  • February 2022
  • October 2021
  • September 2021
  • August 2021
  • April 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • September 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013

Categories

  • America (5)
  • Arabic (1)
  • Australian (2)
  • Biscuits (24)
  • Brazil (1)
  • Bread (12)
  • Brownies (5)
  • Cakes (141)
  • Croatian (1)
  • Cupcakes (20)
  • Custard (1)
  • Doughnuts (6)
  • Flan (1)
  • France (5)
  • Fudge (3)
  • German (1)
  • Greece (2)
  • Hungary (1)
  • Ice-cream & Sorbet (15)
  • Ice-cream cake (6)
  • Icing (18)
  • Italy (4)
  • Jam (1)
  • Jamaican (1)
  • Lebanese (1)
  • Marshmallows (2)
  • Mexican (1)
  • Morocco (1)
  • Mousse (2)
  • Muffins (1)
  • Panna Cotta (1)
  • Pastries (2)
  • Pies (7)
  • Portugal (1)
  • Pudding (12)
  • Roulade (1)
  • Russia (1)
  • Slice (27)
  • Souffle (1)
  • Sweden (1)
  • Swedish (1)
  • Syrup (1)
  • Tarts (13)
  • Traditional (17)
  • Trifile (1)
  • Truffles (5)
  • Turkey (1)
  • Uncategorized (1)
  • Unique (10)

WordPress

  • Register
  • Log in
  • WordPress

Subscribe

  • Entries (RSS)
  • Comments (RSS)

CyberChimps WordPress Themes

© Sweet Tooth Experiments