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Tuesday, 26 November 2013

Rum flam





Flams are very typical of our gastronomy, and now they are completely extended thorohghly. Despite the original flavour was the plain vainilla, nowadays they have become one of the most versatil desserts all around, as they can have both sweet or salty ingredients. Today's is a typical homemade rum flam, an easy recipe which may be the perfect healthy dessert. 







Rum flam

(serving 5-6 regular flams)

For the caramel topping:
- 100g granulated white sugar
- 3 tbsp water

Combine sugar with water in a saucepan over medium heat. Cook until the sugar is completely melted, it's going to take a golden brown color. Remove from heat. 





For the flam:

- 2 eggs
- 75g granulated white sugar
- 450ml milk
- 75ml rum
- Vanilla (optional)

Preheat the oven to 190º. In a large saucepan, combine milk with vanilla over medium heat. Meanwhile, pour the caramel on the bottom of the jars. Whisk the eggs with the sugar in a bowl and add the rum until completely combined. 

When milk and vanilla starts boiling, remove from heat and add the eggs, sugar and rom combination. Strain the mixture while adding to the jars of glasses used.

Place jars into a baking dish and add water until halfaway side of them. Bake for 30 minutes, remove from the baking dish and let it cool completely. Better to refrigerate overnight.









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