Caramel flan with raspberry sauce

Name: Caramel flan with raspberry sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 l Milk; 2 tablespoons (40 g) Sugar; 1 package Pudding powder; 7-10 Tbsp "Caramel flavor."; 250 g raspberries + 200 ml; 7-10 Tbsp cherry juice or 1 can; 7-10 Tbsp Raspberries; 1 TEASPOON Cornstarch; 1 Package. Vanillin sugar; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar and possibly; 7-10 Tbsp Mint

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 l Milk
2 tablespoons (40 g) Sugar
1 package Pudding powder
7-10 Tbsp "Caramel flavor."
250 g raspberries + 200 ml
7-10 Tbsp cherry juice or 1 can
7-10 Tbsp Raspberries
1 TEASPOON Cornstarch
1 Package. Vanillin sugar
3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar and possibly
7-10 Tbsp Mint

Directions

1
Mix 4 tablespoons of milk, sugar and pudding powder until smooth. Boil up the rest of the milk. Remove from heat. Add the pudding powder while stirring and bring to the boil again briefly
2
Pour the pudding into 4 cold rinsed pudding moulds (for approx. 1/8 l capacity) and place in the refrigerator for approx. 4 hours
3
Select the raspberries, wash and boil them in the juice. Mix starch in a little water and stir into the raspberries. Bring to the boil briefly. Sweeten with vanillin sugar and puree. Let the sauce cool down
4
Roast the almonds without fat. Turn the pudding over onto 4 plates. Sprinkle with almonds and dust with icing sugar. Pour some raspberry sauce. Decorate with mint. Serve the rest of the sauce separately