Parve FLAN

Ingredients:

26cm savarin mold

10 eggs

6 tablespoons of sugar

2 extra cups of sugar

2 cups of water

vanilla extract

Instructions

The recipe calls for 10 eggs, but since all 10 don't fit in the blender, separate them into 2 batches. These instructions are for each blending batch. Prepare the caramel with 6 tablespoons of sugar and 2 tablespoons of water. Caramelize the mold well and let it cool. Blend well!!! 5 eggs, 1 cup of sugar, 3/4 cup of water, vanillaextract. Place it in any bowl to empty the blender and repeat the same process... pour everything into the savarin mold, which must be filled to the top... it won't rise at all in the oven! Bake at medium temperature for approximately 1 hour... until golden brown... remove it, let it cool, and place it in the refrigerator covered with a plate... it's best to make it 2 or 3 days in advance so it sets well. If you have any leftovers, keep it in the refrigerator for another week! To unmold... place it in another dish with hot water and swirl it around until it comes loose, then unmold it... just like any flan.