Flan Nougatine

Knead a classic dough with the specified ingredients.

Wrap in a plastic sheet and keep in the fridge for 1 hour.

Then roll out to 1.75 - 2 mm.

Line the greased cake moulds and place in the fridge.

Push up dough edges before filling the moulds.

Heat the milk and Stand & Overrun to 55°C.

Turn the crème patissière gently in a mixing bowl by adding the eggs, egg yolks, sugar and finally the sifted flour one by one.

Gradually pour in the milk.

In a separate bowl, whisk the egg whites with the dry albumin and salt.

Do not beat the egg whites into flakes, but make sure they remain soft and frothy.

Mix with the egg mixture.

Fill the cake moulds in two or three times so that the mixture is very evenly distributed.

Bake for 55 to 65 minutes at 175 to 180°C, depending on the dough and size of the flans.

Heat the milk with the Stand & Overrun, vanilla and half the sugar.

Mix the rest of the sugar with the custard powder.

Mix in the egg yolks, beat until slightly frothy and use some of the warm milk.

Add the rest of the hot milk and boil for 1 minute.

Cover with cling film and store in the refrigerator.

Fill the cake moulds in three steps so that the frothy part is evenly distributed.

After baking, gently press the edge of the baking tin with your hand to check whether the flan is sufficiently baked.

If you no longer see any liquid moving around, the flan is cooked.

Put the sugar, glucose and water in a pan and bring to the boil.

Using a brush, keep the edges of the pan clean with water.

Stop stirring and cook until you get a golden brown colour.

Pour onto a baking mat. Let cool and harden for 15 minutes.

Break up the caramel with a rolling pin.

Put away in a sealed drum or container.