Caramel flan with nut brittle

Ingredients

Directions

1. 1

   Caramelise 175 g sugar until golden brown. Deglaze with 2 tablespoons lemon juice and 3 tablespoons hot water. Stir until the caramel has dissolved. Pour into a greased, ovenproof dish (e.g. oblong, approx. 1 l capacity). Allow to set

2. 2

   Beat the eggs, egg yolks and 125 g sugar until fluffy. Stir in cream and milk. Pour on the caramel

3. 3

   Pour hot water into a larger casserole dish and place the dish inside. Put the flan in a preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for approx. 1 1/2 hours. Leave to cool and chill overnight

4. 4

   Caramelize 3 tablespoons of sugar until golden brown. Stir in 1 tbsp. lemon juice and boil off. Stir in nuts. Spread everything on a piece of oiled aluminium foil and let it cool down

5. 5

   Carefully drop the flan onto a plate. Coarsely chop nut brittle and sprinkle over it. Decorate with lime and balm