Caribbean Papaya-Peach-Flan

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Place 75 g of sugar in a pot and gradually allow to caramelise lightly. Deglaze with 100 ml water and boil down until creamy. In the meantime grease 6 timbal moulds (approx. 150 ml content). Spread the caramel in the moulds and allow to set. Meanwhile cut the peach in half and remove the core. Cut the papaya into quarters and remove the seeds. Peel half of the peach and the papaya, add lemon juice and puree finely with a hand blender.

2. 2

   Add cream and remaining sugar and mix with the eggs until smooth. Carefully spread the flan mixture in the timbal moulds and let it stand in a bain-marie in a preheated oven (electric cooker: 150 °C/ gas: level 2) for about 1 hour. Remove and put in a cool place overnight. Carefully loosen the flan with a knife and turn it over onto plates. Cut remaining papaya and peach into slices. Decorate flans with them

Nutrition Facts

KCAL
330 kcal

CARBS
34 g

FATS
18 g

PROTEINS
7 g