Junior chef
Utensils
4 ovenproof dishes (each holding approx. 300 ml)
Apron
Bowl
Brush
Oven mitts
Paring knife
Sieve
Tablespoon
Timer
Cutting board
Ovenproof dish
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Grease the ramekins with the butter.
Apricots
Quarter the apricots, remove the stones, place in a bowl with the sugar, mix, divide between the prepared ramekins.
Egg mixture
Whisk the eggs, milk, vanilla sugar and salt in a measuring cup. Pour the egg mixture over the apricots in the ramekins. Place the ramekins on a tea towel in the ovenproof dish. Pour enough boiling water into the dish to come halfway up the side of the ramekins.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C, remove. Allow the flans to cool slightly, dust with icing sugar.
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