{"id":996,"date":"2013-12-26T18:12:34","date_gmt":"2013-12-26T18:12:34","guid":{"rendered":"http:\/\/www.thedehons.biz\/wordpress\/?p=996"},"modified":"2013-12-26T18:12:34","modified_gmt":"2013-12-26T18:12:34","slug":"tarte-au-flan-mamy","status":"publish","type":"post","link":"https:\/\/ozone.me.uk\/?p=996","title":{"rendered":"Tarte au Flan – Mamy"},"content":{"rendered":"

\"IMG_0024\"<\/p>\n

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Ingredients:<\/strong><\/span>
\nFor the base, the same as the tarte au sucre or tart rhubarb
\nFor the Flan,
\n500ml de lait
\n2 large table spoons of corn starch
\n100g of fine granulated sugar
\n1 Vanilla sugar packet
\n2 eggs<\/p>\n

 <\/p>\n

How to make:<\/strong><\/span>
\nDilute the corn starch in the cold milk
\nwith the sugars, bring to a boil so that it thickens.
\nTake off the heat and put into a separate bowl to cool a bit.
\nThe mixture should be slightly soft and coat a spoon.
\nSeparate the eggs, put the whites aside and poor the yoke in the flan mixture.
\nMix well with a whisk so that it is a bit foamy.
\nWhip the whites of the eggs to a strong peak.
\nOnce the mixture has cool down enough, mix the whites into the mixture.
\nPour the whole lot on the tart base and put into oven at 180 degree for 30-35 minutes.<\/p>\n