|
|
|
Egg White Flan
3 egg whites
pinch of salt
1/2 cup sugar
zest of 1 lemon
1 tablespoon vanilla extract
16 strawberries
16 mint leaves
Preheat oven to 450 degrees F. In an electric mixer, add the egg whites and the salt. Whip until foamy, then add 1/4 cup of the sugar, one spoon at a time while whipping, until the mixture forms soft peaks. Fold in the lemon zest and vanilla extract. Reserve. In a saucepan over medium heat, add the remaining 1/4 cup sugar and stir with a wooden spoon until it melts completely. Reduce the heat to low and cook until syrup turns into a dark caramel sauce. Add 3 tablespoons water. At this point the sauce will get hard. Keep stirring until it melts again and cook to thicken the sauce a little, to consistency of honey. Take eight 1/4 cup ramekins and divide the caramel sauce among them. Work quickly so that the caramel does not harden. Fold the meringue into the caramel coated ramekins almost to the top edge, using a rubber spatula. Bake for 5 minutes, or until golden brown. Let cool and refrigerate for at least 2 hours. To serve, run a sharp knife around the edges and invert the ramekins right onto the serving plates. Decorate the strawberries and garnish with mint leaves. Makes 8 servings.
|
|
