Vanilla caramel Flamby

Hello food lovers,

This recipe will take you straight back to your childhood!

As a kid and even now, I love having them at snack time. Discover a recipe that will delight young and old alike.

Vanilla caramel flamby, a vanilla flan with a flowing caramel. ;-P

This recipe can be made in a vegan version.

To make 6 flamby, you will need:

Caramel

- 125gr of sugar

- 25gr of water

- 50gr of water

- 1/2 tsp of lemon juice

Flan

- 600gr of whole milk (plant-based milk)

- 75gr of sugar

- 2,5gr of agar-agar

- 3 tsp of vanilla paste

Caramel

Place the 6 flan moulds on a perforated tray and make sure the bottom lid is properly closed.

In a saucepan, pour 125gr of sugar and 25gr of water.

Measure the lemon juice using measuring spoons, you will need 1/2 tsp.

Heat everything over medium-high heat depending on your hob, until you get a lovely golden caramel.

You will find that if you have induction, a medium heat is better, whereas if you have a ceramic hob, you'll need to turn it up to full! ;-)

If you are not sure about the colour of your caramel, use a thermometer. It should reach around 175-180°C.

Do not stir your caramel, let it form on its own.

Once the caramel is ready, add 50gr of water to stop the cooking.

Mix well with a spatula, then divide the caramel among the 6 flan moulds.

Place them in the fridge while you prepare the flan mixture.

Flan

In a saucepan, pour 600gr of whole milk (plant-based milk).

Add 75gr of sugar to the milk.

Add 3 tsp of vanilla paste.

Using a precision spoon scale, weigh 2,5 gr of agar-agar.

As you know, I am a huge fan of the precision spoon scale, it's a must-have tool in your baking drawer! ;-)

I recommend being very precise with the agar-agar, as 1-2gr too much will completely change the texture of your flamby. For reference, agar-agar is 4x more powerful than gelatine.

Heat everything over medium-high heat while stirring constantly with a whisk.

Once the mixture reaches a boil, cook for another 2 minutes.

Agar-agar must always be cooked for about 2 minutes to activate its gelling properties.

Remove the saucepan from the heat.

You will notice that if you make the vegan version, the soy milk foams quite a bit.

Remove the foam on the surface with a spoon.

Transfer the contents of the saucepan into a jug, so you can neatly fill the flamby moulds.

Divide the flan mixture among the moulds.

Using the lids provided in the set, close the moulds and place them in the fridge for at least 6 hours.

Once the flans are well chilled, remove the top lid and flip onto a small plate.

Remove the bottom lid, the flamby will unmould easily and be ready to enjoy.

I hope you enjoy this "trip down memory lane" recipe! ;-P

The flamby will keep for 2 to 3 days in the fridge, in their mould with the lid on.

Wishing you a lovely Sunday, food lovers.

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.