Yogurt-Honey Flan Recipe - Cooking Index
Yogurt-Honey Flan Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Water |
| 3 cups | 711ml | Plain yogurt |
| 7 tablespoons | 105ml | Honey |
| 3 teaspoons | 15ml | Vanilla extract |
| 3 | Eggs | |
| 1 | Strawberries - * see note | |
| 1 | Mango | |
| Peeled - pitted, and cubed |
Preheat oven to 350F.
In a 1-quart saucepan, heat sugar and the water, and stir until clear. Cook over low heat until golden brown. Carefully pour into six 1/2-cup molds, and swirl to coat bottom of molds.
Place molds in a 12-inch pan. Fill pan with 2 inches of water. In a 2-quart mixing bowl, whisk together yogurt, honey, vanilla, and eggs. Strain and pour into molds.
Bake until a knife inserted in center comes out clean (about 60 to 65 minutes).
Cool for 30 minutes, then chill for 4 to 12 hours.
To unmold, run a knife around flan, place a small dessert plate over top of mold, and invert. Toss berries and mango, and spoon around flan.
Source:
Cole Publishing Group Recipe Collection
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