In what form can flan caramel be made. Cocktail "Flag of Russia" - a drink of patriots

• Chicken egg - 1 pc.
• Yolk - 2 pcs
• Condensed milk - 2 tablespoons

Speaking about the history of this wonderful cake, one cannot help but dwell on the culinary arts of Ancient Rome. It was in this Empire that a rich pie stuffed with a variety of fruit and berry fillings was called flan. The process of making flan is interesting.

When baking, the cake rose very much, forming a void inside. When it was taken out of the oven, the top was cut off, and all kinds of fillings were put into the formed funnel.

Today, flans are more like cakes, as classic Spanish flans are made sweeter. Although the variant of the experiment is not excluded - you can, for example, try to make this muffin with meat or mushrooms.

Recipe the preparation of this flan is a caramel dessert.

Preparation of the Flan Cake:

1. First, caramel is prepared. To do this, lemon juice is poured into a pan with a very thick bottom, sugar is added and over high heat, stirring constantly, this mixture is brought to the consistency of caramel. The cooking process should not be delayed - the caramel will turn brownish and begin to give off bitterness.
2. While the caramel has not cooled down, it lubricates the bottom and walls of the vessel in which the flan will be baked.
3. The oven heats up to 180C.
4. In a ceramic bowl, all the ingredients for the flan are kneaded so that the resulting mass becomes homogeneous.
5. Fill a caramelized mold with the egg and milk mixture until about ¼ is left to the edge of the mold.
6. Then the main form with the dough is placed in a larger bowl filled with hot water and sent to the oven.
7. At the right temperature, the cake is baked for about 20 minutes.
8. Let's make chocolate cream. While the flan is baking, melt the chocolate with cognac in any proportion that suits your taste, add a little (literally a couple of tablespoons) condensed milk and mix well.
9. The finished flan is carefully removed from the oven. With the help of a pastry syringe, chocolate cream is carefully poured into the middle, and for 15 minutes it is again determined in the oven.
10. Before use, the finished product must be cooled and placed in the refrigerator for at least a few hours (ideally - overnight)

It's really very tasty and original. cake. In addition, having tried to cook it once, you will understand that there are no particular difficulties with the process itself.

Bon appetit!

The "Russian Flag" or "Flag of Russia" is an attractive layered shot that evokes patriotic enthusiasm and pride in the homeland in the consumer. It's funny that in the classic recipe for the Flag of Russia cocktail, only one national drink is used - this is Russian vodka. The rest of the ingredients, namely Grenadine pomegranate syrup and Blue Curaçao blue liqueur, come from the scorching Caribbean islands.

The cooked three-layer shot has a curious sweet and sour taste and a refined, mild aroma, without any signs of alcohol smell. Despite the high degree of strength of the alcoholic mix, it is drunk easily and directly. Let's look at several variants of the Russian flag cocktail, which is most often made on the occasion of state festivities in Russia.

In the early nineties, when the Soviet flag was replaced with the current tricolor, the presented mix was extremely popular among the “new Russians”, who suddenly became rich and addicted to expensive, previously inaccessible cocktails. This mix was considered an expensive treat, since Grenadine pomegranate syrup and Blue Curacao liqueur had a fabulous price, and it was very difficult to get them. However, today exotic ingredients can be purchased at any supermarket and you can make your own alcoholic drink at home.

Required Ingredients

1. To begin with, we cool the stack to an ice state by placing it in the freezer for 10-15 minutes.
2. First, pour in the grenadine pomegranate syrup, which is characterized by a high density. Pour the liquid along the wall of the glass in a thin stream.
3. When the syrup has settled, carefully form a layer of blue Curacao blue alcohol on top of it, pouring it over the blade of a knife or using a bar fixture to lay even layers.
4. We lay out strong alcohol with the top layer, creating a neat, even layer.
5. We enjoy a beautiful view of our creation for a couple of minutes, and then we drink a strong drink in one gulp.

Cocktail recipe Russian flag with cream

In order for the cocktail to become as similar as possible to the Russian flag, heavy cream or fresh milk is added to the composition of the top layer, which makes it possible to “paint over” the transparent components in a snow-white color. I offer the correct proportions that will not affect the original taste and aroma of classic alcohol.

Required Ingredients

Cooking sequence

1. First pour grenadine pomegranate syrup into a pre-chilled glass.
2. The next layer is laid blue alcohol Blue Curacao.
3. In a separate container, mix strong alcohol and a dairy product, stirring it to a homogeneous consistency.
4. We carefully form the upper layer from the resulting alcohol-milk mixture.
5. We make a toast and drink intoxicating in one breath, that is, in one gulp.

Recipe for a strong shot Russian flag

Some bartenders are convinced that it is easier to find syrups than liqueurs in a home bar, since they can be used to make both alcoholic and non-alcoholic mixes in no time. Therefore, I offer you an interesting version of the Russian flag cocktail, which is oriented for implementation in everyday home conditions.

I want to immediately note that this shot has a fairly high degree of strength, so it is considered more of a male alcoholic drink than a female one.

The presented dosage is designed for three servings of 50 ml, however, you can calculate the exact amount of components yourself, based on the planned number of guests and the portions they need.

Required Ingredients

Cooking sequence

1. The red layer must be the densest in order to withstand the upper layers. In a separate container, mix red syrup and vodka in a ratio of 1: 1, that is, 25 ml each.
2. The blue layer should be of medium density to hold the top layer. To create it, in a separate glass, mix blue syrup and vodka in proportions of 1: 2 - in our case, 15 ml of syrup, and 30 ml of strong alcohol.
3. The white layer is the lightest layer, for the preparation of which 1 part heavy cream or milk and 2 parts of high-quality strong alcohol are used. To prepare our mix in a separate bowl, mix 15 ml of cream and 30 ml of alcohol.
4. All three multi-colored mixtures are thoroughly shaken until a homogeneous consistency is obtained.
5. Then alternately pour the red layer into the pre-chilled piles, then pour the blue one over the spoon or the blade of the knife, and then the white one.
6. We proclaim a patriotic toast to the motherland and drink the contents of the glasses in one gulp.

Cocktail video recipes Russian flag

In order to quickly learn and understand how to lay even, neat layers with your own hands in familiar home conditions, I suggest that you study the videos I suggested, in which professional bartenders will help you with this task.

This video fully covers the simple technique of forming a three-layer Russian flag cocktail, which you can simply make yourself at home using an ordinary teaspoon.

In this video, an eminent bartender presents a sophisticated version of the patriotic Russian shot, which consists exclusively of syrups and vodka. In addition to a full-scale training, you will hear many useful tips that will help you prepare any layered cocktails.

Helpful information

• Be sure to get acquainted with the amazing ones that will never get lost among the variety of different alcoholic drinks.
• Among the popular strong drinks, it occupies a special place, qualifying in official lists as the “Drink of a New Era”. In addition to the incredibly amazing tasting qualities, this alcohol has also become famous for a large number of successful varieties, among which is the famous mix.
• An integral attribute of the club hangout is a layered alcoholic mix with a sensual name - Slippery papilla -, which is based on the most fragrant - sambuca -.
• If you are a fan of extraordinary shocking alcoholic drinks, then be sure to get acquainted with the recipe for an amazing cocktail, the appearance of which will not leave indifferent any person who arrived at the party.

This is how, without much effort, you can please relatives and friends with a surprisingly tasty strong drink, which, in addition to enjoyment, will evoke highly patriotic feelings in the taster. The Russian flag cocktail will be a great addition to the celebration of Victory Day, Russia Day, even the New Year can sparkle with new colors. If you managed to pick up other components of this strong drink, without worsening the tasting qualities of the drink, then by all means tell us about the recipe in the comments. Thank you for your attention and I wish you victories on the difficult path of bar culture!

Cooking dough. To do this, put flour, salt, sugar and diced cold butter in a blender bowl. We chop until we get greasy crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

We form a ball from the dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

While the dough is cooling, prepare the custard.

Beat the yolks with sugar until white. Add starch and beat again.

Mix milk and cream, pour into a bowl. Cut the vanilla pod in half lengthwise and scrape out the seeds with a knife. We put both the seeds and the pod into the milk mixture. Put on fire and bring to a boil. Turn off, cover with a lid and let stand for 10-15 minutes. Then we filter.

Pour the hot milk into the egg mixture in a thin stream while whisking constantly. Pour into a clean saucepan.

We put on a small fire and cook, constantly stirring with a whisk, until the mixture thickens.

Remove from the stove, transfer to a bowl and cover the surface of the cream with a bag or cling film so that a crust does not form on it.

Take the dough out of the refrigerator. Roll out into a layer 2-3 mm thick. Gently roll the dough onto the rolling pin to transfer it to the mold.

We put the dough on the bottom and sides of the form (it is better to take a detachable one).

We prick the dough with a fork in several places, put the foil and pour a load on it - beans, rice, peas or metal trifles.

We send it to the oven preheated to 170 degrees for 12-15 minutes.

We take out, remove the foil with the load. We shift the cream into the base, level it.

We send the form to the oven (we do not change the temperature) and bake for about an hour. The top of the flan should be browned. Unfortunately, my oven is not active enough, so the top is pale.

Cool completely and serve.

Happy tea!

Today is Tatiana's next recipe. She offers flan: a recipe with a photo step by step. This is another culinary masterpiece and a masterpiece dessert. This is tenderness of taste and delicious tenderness. Flan is a delicate dessert that you must try to appreciate it. After that, you will want to recommend it to all your friends and treat them to all your relatives. I'm still impressed by what Tanyusha shared. I loved this delicacy with all my heart. Now for another delicious treat.

If you like clafoutti or creme brulee, you'll love flan too. He is their closest relative. Delicate-delicate cake may not be too sweet or bright and rich in taste, everything is in your hands. I don't like it when desserts shock me with sugar, I think that sugar overpowers all other flavors, so my version is moderately sweet and iridescent. It has a slight bitterness of burnt sugar, which, in an unexpected way, gives depth to the caramel syrup, there is also a citrus ring of lime. I fed this to my little son for breakfast and thought about what a good mother I am.

But seriously, I think this is a very pleasant dessert. I tried it for the first time because I had to cook it as part of my training at the Zimin School of Food. Previously, he somehow did not come across me on the way. To be honest, I didn’t get it the first time, but it’s my own fault: I started picking it out of the mold in hot form out of fear. And don't. Cold, he slips out of her like a fish from an aquarium. Patience. Just patience.

I cooked the basic form of the flan, because I am in the basic cooking course. But she could not stand it and added candied fruits to it. In general, he is so gentle that some textured additives, crumbs from nuts, something from shortcrust pastry would not interfere with him ... In general, write later what it will grow with you, okay? It's interesting.

Ingredients

To prepare a classic flan, you need the following products:

• milk - 500 ml (preferably 6%, but the usual 3.5% is also possible)
• eggs - 4 pcs.
• sugar - 65 g
• vanilla - 1 pod (can be replaced with vanilla)
• lemon - ½ pc.
• corn flour - 25 g (I don’t know if it can be replaced with regular flour, I haven’t tried it)
• salt - 1 pinch

Caramel Ingredients:

• sugar - 65 g

Candied Fruit Ingredients:

• sugar - 7 tbsp.
• water - 100 ml
• lemon - 1 pc.
• lime - 1 pc.
• orange - 1 pc.

Flan classic. Recipe

1. Further, everything is very simple. Immediately turn on the oven to warm up to 150 degrees. If you have an ancient oven without degrees, then know that this temperature is below average. The main mysteries take place in the oven at 180 degrees - this is the standard.
2. I will beat eggs with sugar for a long time. I don't have a normal stationary mixer, so I'm getting ready for duty. To prevent the light bowl from spinning in place, I put a wet paper towel under it.
   
3. Like this.
   
4. Milk with vanilla seeds slightly heated in the microwave. In the heat is better infusion. You don't need to boil. Set for 2 minutes at 800 power.
   
5. I add sugar to eggs.
   
6. Beat for a long time until a stable white foam. It is important. If the eggs are underbeaten, the flan will not be fluffy. Here the eggs turned white, but not yet ready. It's five minutes of beating.
   
7. And here are the eggs of the correct white color. This is 15-20 minutes of whipping. It's good to have a stand mixer.
   
8. I'll make caramel quickly. I throw sugar into the pan, put it on a quick fire.
   
9. After 3 minutes it starts to melt.
   
10. I stir it constantly so that it does not burn, but melts. The fire is still big.
    
11. When the caramel is ready, completely dissolved, right hot, until it hardens, I pour it into a silicone mold. Flan is best made in a silicone mold. From there it slides out easier. If you also have it curly, or with a ring - fine, the flan will be beautiful!
    
12. I return to the test. Constantly stirring it with a mixer, slowly pour in warm milk. Be careful: if you do not interfere and pour in hot, the eggs will boil into the scrambled eggs.
    
13. While stirring so that no lumps form, add a little flour. Flour will not thicken the dough, it is too little for this. The dough will be completely liquid. Flour is needed for a little stabilization.
    
14. I get batter.
    
15. I pour it into a caramel mold. I put the form on a baking sheet. I pour two fingers of boiling water into the pan. This will be a water bath. Why boiling water? To simply not wait until the water heats up in the oven. And the cake must be put in a preheated one - so it does not fall off. It is recommended to cover the mold with foil to protect the flan from direct fire, but I forgot to be honest, and the flan still turned out great.
    
16. I bake at 150 degrees in a preheated oven for 1.5 - 2 hours. Mine was baked without foil for 1.5 hours, as the crust began to burn. And if you're good girls and cover it, you can hold it for 2 hours.
    
17. Then it must be cooled for at least 2 hours, or better - overnight in the refrigerator. And I'll take care of candied fruits. I boiled water with sugar and waited for complete dissolution. This is syrup.
    
18. Citrus cut into slices up to 5 mm wide. I took different ones so that the candied fruits were of different sizes.
    
19. She put the circles in boiling syrup. They didn’t all fit in, but it doesn’t matter, I periodically changed places there, so there was enough syrup for everyone.
    
20. I boil for 10 minutes on a fast fire in syrup. Then I remove it from the heat and insist another 30 minutes in the cooling syrup.
    
21. Then on baking paper and into the oven on a fan at 170 degrees for 20 minutes to dry.
    
22. I take it out and let it cool completely. The candied oranges were large and left wet. For my purposes, this suited me, but be aware. Maybe they should be dried out.
    
23. And in the morning, when the flan has settled, I put a plate on the form and turn the form with the flan onto the plate. I will knock on the bottom of the mold so that it slides out by itself. It will naturally caramelize on its own. I will decorate the guy with candied fruit (or whatever you have), and you can joyfully attack him.
    

Bon appetit!

Modern chocolate flan is a free variation on a classic dessert with a rather confusing history. In the 18th century, for example, the term “flan” was used to refer to an open pie, the dough for which was baked separately and filled with stuffing already ready. Over the years, flan recipes have been simplified, cooking options have been added, and the definition of “flan” has blurred so much that now under this name you can find a number of desserts that are completely different from each other.

Today I propose not to delve into the history of cooking, but simply enjoy this delicious chocolate dessert. Let's prepare the easiest and fastest version of dessert - fragrant orange-chocolate flan.

A minimum of ingredients and just a few minutes to prepare, and the result is a dream, not a dessert! Fragrant, refined, seductive and incredibly chocolatey in taste. You can serve and prepare such a dessert in orange peel "cups" or regular baking dishes. Today I will tell you how to cook both options. Let's start?!

Prepare the ingredients according to the list.

Roll the orange around the table to release more juice. Then squeeze out 3 tbsp. orange juice.

For orange cups, cut an orange in half and then scoop out the pulp with a teaspoon.

Prepare baking dishes: grease with melted butter and sprinkle with cocoa. Orange "cup" can not be lubricated.

Break the chocolate into small pieces, add butter and a pinch of salt.

Melt the mixture in a water bath or microwave. Pour the chocolate mass into a bowl for preparing the dough and cool slightly.

Crack 2 eggs into a bowl and add sugar.

Beat the mixture for a few minutes until light foam forms and the sugar dissolves.

Gradually, while stirring, pour in the eggs beaten with sugar into the warm chocolate mixture and mix thoroughly.

Add some vanilla, orange juice, a few drops of rum essence/spices to taste, or 1-2 tsp. cognac or rum.

Sift the wheat flour and gradually fold it into the dough. Get a thick chocolate mass.

Pour batter into orange cups. The dough will rise slightly in the oven, so do not fill the forms completely, but retreat a few millimeters from the edge.

Fill the prepared silicone or ceramic baking dishes in the same way.

Bake the dessert in an oven preheated to 200 degrees from 4 to 10-15 minutes. The final result will depend on the baking time.

After about 5-7 minutes in the oven, the dessert will look like a chocolate cake, but inside will have a liquid chocolate filling. More time in the oven - the filling will thicken more.

For 15-18 minutes in the oven, the dessert, as a rule, is completely baked and becomes like a chocolate cake, only the filling is a little more juicy and tender.

Send 1 mold with dessert to the oven to begin with and note the time at which the result will turn out to be the most optimal for your taste.

Chocolate flan is ready! Serve the dessert hot, topped with fresh fruit and a scoop of ice cream if desired! Bon appetit!