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This is a recipe my mom just a plate of chocolate Nestle dating from long time high (not the recipe chocolate wafer;))

You can use bottled liquid caramel but here I homemade is better anyway! it is I who said that!? (Especially since it is as usual I forgot the caramel) and then it’s not very difficult and then it’s cheaper too (cook recipe)

The liquid caramel

Preparation time: 15 minutes

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250 gr caster sugar

1 / 2 tablespoons cider vinegar

6cl + 12 ml water

lemon juice

Heat over high heat vinegar, sugar and 6 ounces of water until a caramel brown, stop cooking and slowly pour 12 ounces of water, being careful projections (the caramel will solidify a little but it does not matter)

Return to boil, stirring, about 1 to 2 minutes until the mixture has been the consistency of liquid honey. Stop cooking and add 3 drops of lemon juice (3 drops not half the bottle!)

Cool and pour into a bottle, it can be flavored with a little vanilla extract or rum when we add the 12 ounces of water.

For the flan I used a little less than half the caramel obtained with this recipe

Brazilian Flan

Serves 4 (or 6-intensive and have not really hungry)

Preparation time: 30 minutes

Cooking time: 45 minutes

Place a bath in the oven and preheat th 5 / 6

100 gr chocolate broken into pieces

1 / 2 liter of semi-skimmed milk

1 rounded tablespoon Nescafe

1 ½ tablespoons dark rum

30 grams of brown sugar or extra fine white sugar powder

3 whole eggs

1 pinch salt

Liquid caramel

In a bowl beat 3 eggs well with rum

Heat over low heat milk, Nescafe and chocolate, stirring until chocolate is melted. Add sugar, salt and heat to boiling. Stop cooking and pour slowly and while beating the egg-rum mixture.

Coat pan cake with caramel cream and pour into the mold

Bake in water bath for 45 minutes gas mark 6, cool and refrigerate at least 1 hour.

To serve, dip the pan briefly in hot water

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The blank has its feet in the caramel is delicious!

Caramel has much to do, do not skip this step because the custard by itself is not very sweet