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Milk Flan with Rhubarb Syrup
Ingredients
180 grams of sugar
125 ml of water
5 teaspoons of Jell-O
60 ml of extra water
375 ml of soft butter
250 ml of cream
1 teaspoon of vanilla extract
Rhubarb syrup for serving
Preparation
- Put the sugar in a bowl with 125 ml of water and bring it to a boil, continue stirring until the sugar has dissolved. Take off the heat.
- Soften the Jell-O in the extra water and pour hot water over it to dissolve it. Then right away pour the Jell-O in the sugar syrup and mix it with the soft butter. Keep it in the refrigerator until it starts to thicken.
- Beat the cream, and then add in the vanilla extract and then pour it into the butter mixture. Put the flan in individual molds, cover them with transparent film and put them in the refrigerator until they solidify.
- Put a little bit of rhubarb syrup in each plate and serve with the milk flan over it.
Serves 6 to 8.
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