Ingredients
200 grams of blackberries
2 cups of thick cream
1 vanilla stick
5 egg yokes
1 cup of sugar
Caramel
½ cup of brown sugar
¼ of a cup of water
Preparation
- Distribute the already clean blackberries into 6 fireproof flan molds (1/2 cup of capacity). Place the cream and vanilla in a small pot on low flame and let it boil. Whip the eggs and sugar until ready, keep on whipping and little by little go pouring the hot cream. Return the mixture to the pot and cook at low flame. Withdraw the vanilla from them and pour the cream into the 6 flans molds. Refrigerate until it curdles.
- Caramel: Place the water and sugar in a small pot and heat up on a low flame, stirring until the sugar dissolves. Cook, until the sugar becomes candy, and shake the pot once or twice while it’s cooking. Take spoonfuls of the hot caramel and cover the cream of each small mold. Leave aside until cream hardens.
6 servings |
6 servings
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