dishL1 · basic
Caramel flan
caramel-flan · custard · Spanish
About
Baked custard unmolded over liquid caramel — café dessert classic.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Caramel 80 g · component · structure
Classic crème anglaise 300 g · component · structure
Whole milk200 g · ingredient · liquid
Tempered egg yolk 50 g · preparation · structure
Egg yolk17 g · ingredient · structure
Scalded milk 33 g · preparation · liquid
Whole milk33 g · ingredient · liquid
Sugar50 g · ingredient · sweetener
Beaten egg 50 g · preparation · structure
Whole egg50 g · ingredient · structure
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Caramel 80 g
- Classic crème anglaise 300 g
- Beaten egg 50 g
Preparations used
Used in
- Nothing references this node yet.
Similar in this layer
- Advanced Caramel flan 0.94
- Classic Caramel flan 0.94
- Classic Crème brûlée 0.60
- Dark caramel sundae 0.60
- Crème brûlée 0.59
- Advanced Crème brûlée 0.59
- Trifle 0.45
- Semolina porridge 0.41
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Whole milkpath caramel-flan → creme-anglaise-classic → whole-milk
- 66.7 g Sugarpath caramel-flan → caramel → sugar
- 50.0 g Whole eggpath caramel-flan → beaten-egg → whole-egg
- 50.0 g Sugarpath caramel-flan → creme-anglaise-classic → sugar
- 33.3 g Whole milkpath caramel-flan → creme-anglaise-classic → tempered-egg-yolk → scalded-milk → whole-milk
- 16.7 g Egg yolkpath caramel-flan → creme-anglaise-classic → tempered-egg-yolk → egg-yolk
- 13.3 g Waterpath caramel-flan → caramel → water