Flan creamy caramel mascarpone: the ultra gourmet dessert

Ingredients

For 4 servings

• •240 ml 240 ml unsweetened concentrated milk
• •225 g 225 gr mascarpone
• •120 g 120 gr sugar
• •75 ml 75 ml whole milk
• •2 2 eggs
• •2 2 egg yolks
• •2 c. à soupe 2 water tanks
• •6 c. à soupe 6 ccs of sugar

Method

1. 1.Put the mascarpone in a bowl and add the concentrated milk, sugar and whole milk. Mix well, then add whole eggs and yellows. Let stand in the refrigerator for 30 minutes. While the cream cools, prepare the caramel. Pour the sugar into a skillet over medium heat, add a little water and cook, mixing occasionally until you get a nice golden-brown color. Distribute the hot caramel into your ramekins and let it cool slightly. Meanwhile, prepare the water bath by filling a dish with water until half-height of the ramequins. Set your oven to 180°C and let it heat while you prepare the other elements. Once the cream has cooled well, gently pour it on the caramel in each ramequin. Place the ramekins in the hot water bath and bake. Reduce the oven temperature immediately to 160°C and cook for 50 to 60 minutes until the flans are taken but still slightly quaking in the centre. Allow the flans to cool to room temperature, then cool for several hours. Gently remove them, and garnish with a little chantilly for more greed. To taste very cold!