Rational SelfCookingCenter - Page 128

Egg Flan
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Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Crème caramel; crème brûlée;
crema catalana
4x 2/3
GN
3x 2 GN 3x 4 GN 5x 2 GN 5x 4 GN 10x 2
GN
10x 4
GN
Accessories
Container, CNS
Settings
slow fast
small large
Max. load sizes
6x2/3GN 6x1/1GN 6x2/1GN 10x1/1GN 10x2/1GN 20x1/1GN 20x2/1GN
Broccoli flan; beetroot flan; potato
flan; sweet vanilla flan
4x 2/3
GN
3x 2 GN 3x 4 GN 5x 2 GN 5x 4 GN 10x 2
GN
10x 4
GN
Accessories
Container, CNS
Settings
slow fast
small large
Note
You can produce flans with different flavors, such as sweet with chocolate or with fruit. If you
select the “gentle” setting, the mixture will not bubble and the result will be particularly uniform.
This will greatly increase the cooking time, however.
If you are making flans from particularly watery vegetables, you can increase the
proportion of egg for a firmer end result.
A ratio of whole egg to pureed vegetables of 1:1 is generally used.