Creme Caramel in Varoma (Flan in Spanish)

[bron]

Creme Caramel:
Serves 8:
Ingredients:

500g milk
4 eggs (60geach)
130g sugar
Liquid caramel

700g water for Varoma

Preparation:
Place milk eggs and sugar in THX and mix 10 seconds speed 4.
Coat a one litre foil mould or tin that fits the varoma with a little liquid caramel and then pour in the mixture. Cover the mould with tin foil tightly and place into the Varoma dish with some kitchen roll or paper serviettes on top to absorb the water  And that is it!!!! How easy is that!!!
Place water in THX and program 40 mins, Temp Varoma Speed 1.
Allow it to cool for 1 hour before putting in the fridge. Chill for at least 2 hours. Best made day before!
Then turn it out...the most tricky part, not really, just make sure that you are wearing an apron!!!


Photos:

Tips/Hints:
You can decorate it with orange slices or fresh cream. My lot just love it plain

[bron]

Its a wonderful easy dessert!

[Thermomixer]

Thanks Amanda - great pics too.

Would love to know how you make your liquid caramel.  It seems to be used a bit in Spanish recipes.

[bron]

In Spain, we can buy it easier than sugar, however if you would like to make it, which you can keep in a jar in the fridge.....
ingredients are easy...

100g sugar
squeeze of lemon
water (opcional)


Without the water just place the sugar and squeeze of lemon in the tin you are going to use for the dessert over the heat until it turns darkish brown, then add the mix on top.

To make a lighter caramel, to use and pour over dessert and keep/store in the fridge for further desserts, use 200g sugar in heavy..ish frying pan, or pan with a squeeze of lemon, when it starts to turn light brown, remove from heat, stirring and slowly adding 200g water. Place back on heat until it turns brown in the centre. Stir with a wooden spoon so that it stays liquid and remove from heat. Use as needed, and store the rest in a jar or bottle in fridge.

Good luck

[Thermomixer]

Thanks - I have something called kitchul treacle, from Sri Lanka - which is pretty much the same consistency and flavour as liquid caramel, but a bit more expensive.

This sounds perfect.

[Gralke]

The Portuguese also love their Flan (Pudim de Ovos) – must be due to the nearness of both countries. One of the oldest flan recipes everyone uses is: one (250ml) glass full of sugar , same glass full of milk and same glass full of eggs (one breaks the eggs into the glass until its full). Mix it well together (it one does not like the little holes then add a little corn flour), maybe add a little lemon zest and then pour it into a caramelled iron dish with lid and cook in pressure cooker for 20 minutes or in oven for one hour or, more modernly nowadays, in the Thermomix as Bron indicates.