Tips and tricks on the caramel flan with the magimix

12 tips and tricks about the magimix recipe

• Use a metal or silicone flan mold for better heat conductivity and easier demolding.
  
• For a perfect caramel, make sure the sugar is completely melted and reaches an amber color without burning it. Be careful when cooking the caramel.
  
  
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• If you want a more flavorful flan, you can add a split vanilla bean to the milk mixture. This will give a delicious flavor to your caramel flan.
  
• To avoid lumps in the flan mixture, you can strain the mixture before pouring it into the mold.
  
• To achieve a smooth and creamy texture, blend the flan mixture in the magimix until it is perfectly homogeneous.
  
• Before pouring the flan mixture into the mold, make sure the caramel has cooled down. This will prevent the heat from melting the caramel and affecting the presentation.
  
• For even cooking, place the flan mold in a water bath in the oven. This will allow the flan to cook gently and evenly.
  
• When removing the flan from the oven, let it cool completely before unmolding. This will allow the flan to firm up and be easily demolded.
  
• If you have leftover flan, you can store it in an airtight container in the refrigerator for a few days. However, note that the caramel may slightly liquefy upon contact with moisture.
  
• For easier demolding, run a knife blade around the edges of the mold before flipping it over to unmold the flan.
  
• If you want a more elegant presentation, you can decorate the caramel flan with fresh mint leaves or chocolate shavings.
  
• Serve the caramel flan chilled for optimal taste. You can serve it as is or accompany it with a dollop of whipped cream or a scoop of vanilla ice cream.