Brazilian flan

Marie Dijon | 3/15/23

No time? The dessert, a Brazilian flan by Caterine's chef Marie Dijon, takes just 5 minutes to prepare and only four ingredients! 55 minutes of cooking later, and you're done.

Brazilian flan, serves 6.

800 g sweetened condensed milk
800 g semi-skimmed milk
6 eggs
Butter for the mold

Preparation time: 5 min

Cooking time: 55 min

1 - Preheat oven to 180°C (gas mark 6). Whisk all the ingredients together in a bowl until smooth.

2 - Butter a cake tin or savarin mould (as in this case). Pour in the mixture.

3 - Bake in a bain-marie for 55 min. Leave to cool. Decorate with candied orange zest or caramel.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read

Intermediate

Vacherin rhubarbe verte by Maxime Frédéric

Maxime Frédéric, head pastry chef at Plénitude - Cheval Blanc Paris, creates a delicate vacherin with green rhubarb. A well-balanced dessert, between tangy freshness and crisp meringue.

Read