Un dulce simplu pregatit de obicei duminica, considerat ca un desert sarac datorita ingredientelor simple folosite : paine uscata sau gris, oua, lapte si zahar.
Poate fi aromatizat cu lamaie (la Bastia) sau cu vanilie.
Impreuna cu Fiadone- Prajitura corsicana cu brânza Brocciu, este unul din deserturile cele mai consumate in Corsica.
Exista o multitudine de retete cu paine uscata sau gris sau cu amandoua amestecate.
Secretul acestui desert este coacerea lui la bain-marie, caramelul pus pe fundul tavii trebuie sa urce pe peretii vasului. Este o reteta autentica de la Couvent(manastirea) din Pozzo, Cap Corse.
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Surveiati coacerea caci timpul este in functie de fiecare cuptor.
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Ingrediente:
50 cl de lapte de calitate- bio
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-igDu1KGR8gKo9B8rrYll5vH70Mci7Cu9QF73S7yCeAhfsW7qSaS71Qx6XDx6h2HG8cF_S5_fk5Jwu1xikOKnP_xDVpOpKb1AVdYnGDCekDbY_ULzVYr_6tWxExWjHblz5eWVMBUw3l-5/s200/016-20180403_083415+%25282%2529.jpg)
3 linguri de gris
coaja de la 1/2 de lamaie bio
2 oua
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKbZxBVdOqUuMTyItCD7DVCLn3w_uCJ6fI5yYUPusS1ZCZLSxTkS6IcMDzdWfze7oXUyTshBlXXGGqzjuTF5afvla0b_HeuNLuZSF2a0DihkX30OYoC_PzwzxIB7ztZfK7f8kEX9uDkpR/s200/020-20180403_084312.jpg)
Intr-o oala adanca cu fundul gros puneti laptele la fiert, adaugati grisul in ploaie, coaja de lamaie si cele 10 bucatele de zahar.
Lasati sa fiarba 7 - 10 minute la foc mic amestecand in continuu ca sa nu se prinda de fund.
Varsati intr-un bol si lasati sa se raceasca complet.
Preparati caramelul- puneti la topit intr-o tigaie sau chiar in tava in care veti coace flanul 6 bucatele de zahar cu 2 linguri de apa.
Lasati zaharul sa se topeasca si sa obtina o culoare frumoasa de caramel. Imbracati peretii si fundul vasului de copt cu acest caramel si lasati sa se raceasca.
Incalziti cuptorul la 180°C.
Adaugati treptat ouale in compozitia cu lapte racita, amestecati bine si varsati totul peste caramelul racit.
Puneti apa fierbinte intr-un vas pentru cuptor si puneti tava cu flan in vas.
Coaceti 50 de minute, suprafata trebuie sa fie colorata iar lama cutitului trebuie sa iasa curata.
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Lasati sa se raceasca complet si dati la rece timp de 4-5 h minimum . Demulati dupa acest timp.
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Decorati si serviti rece.
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Iata un desert racoritor si foarte bun. Toate retele mele de flan aici.
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