Caramel flan in serving tins

Set the oven to 120 ° C

Heat milk, vanilla sugar, Sukrin Gold, and Sukrin Syrup Caramel in a saucepan while stirring until everything dissolves – the mixture does not need to be brought to a boil. Set aside and leave to cool for a little while.

Whisk the eggs lightly together, pour the milk mixture over the eggs little by little, and stir together. Pour the mixture through a sieve to separate any egg white strings from the flan, then transfer to 4-6 oven-proof serving tins.

Place the tins onto a baking tray filled with water and bake the caramel flan for approx. 1 hour. Check to see they’re finished by carefully pressing a tablespoon onto the top of the flan. The consistency should be firm at the surface and jellylike underneath. Cool the tins on a baking rack for a few minutes. Note! Leave the water-filled baking tray in the oven until it’s cooled.

Drizzle the flan with Sukrin Syrup Caramel, cover with plastic foil, and cool in the fridge for a couple of hours or overnight. Serve with whipped cream and fresh berries – delicious!