Pour a teaspoon of sugar into each of 6 small, fire-proof molds. Heat the molds and caramelize the sugar until brown. Line the molds with the caramel using circular movements.
Bring the milk with the pulp of the vanilla pod to the boil and allow to cool again.
Beat the eggs and egg yolks with the rest of the sugar until very creamy. Slowly add the lime juice and then gradually fill up with the milk. Stir with the whisk. Place the molds on a deep baking tray, fill the tray with water until the molds are halfway in the water. Let it set in the oven preheated to 150-160 degrees for about 60 minutes.
It is best to let the flans cool in the refrigerator.
Just before serving, turn out onto a dessert plate and decorate with whipped cream, amarettini, a slice of lime and cranberries.
Ingredients
Print Recipe
Pin Recipe